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1
Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment
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2
Mix the dry ingredients for the sponge together
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3
Melt the coconut oil in a pan gently and stir in the milk.
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4
Add a few drops of vinegar
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5
Beat the milk mixture into the sponge dry ingredients.
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6
It should be thick like pancake batter.
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7
Taste and add more sugar if you need to
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8
Spoon the batter onto the baking tray so you have 8 equal 'pancakes'.
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9
Smooth them over and bake for 15 minutes
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10
Meanwhile, mix the cornstarch and powdered sugar with some of the milk to form a slurry - set aside
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11
Heat the rest of the milk with the coconut oil, vanilla extract and scraped vanilla
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12
When it's almost boiling pour in the cornstarch slurry and stir until thickened.
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13
Take off the heat and set aside to cool
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14
Whisk the coconut cream until stiff then fold it into the cooled pan mixture
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15
Mix the rum, if using, into the coffee
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16
Spoon some of the vanilla cream into some pretty serving bowls or glasses wide enough to fit the sponge circles in and sprinkle with some cocoa powder
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17
Put a sponge disc on top and generously spoon some of the coffee over
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18
Another layer of cream and cocoa....
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19
Then the 2nd sponge disc and coffee....
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20
A final layer of cream and then cover and chill in the fridge for a good 6 hours or overnight for the flavours to combine
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21
Before serving give a final dusting of cocoa powder
