This cake is all about the scrumptious coconut custard filling and frosting. We always use fresh coconut to decorate, making the flavour so much better and more natural. One slice will just not be enough!
- Preheat the oven to 170°C (325°F), Gas mark 3, and line the tins with baking parchment.
- Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder, desiccated coconut and salt together on a low speed until sandy in consistency.
- Place the eggs in a jug with the coconut milk and whole milk, and mix together by hand. With the electric whisk or mixer running on a low speed, pour the liquid ingredients into the dry mixture and beat together until all the ingredients are combined.
- Divide the cake batter equally between the three prepared cake tins, then place in the oven and bake for 20–25 minutes or until the sponges are golden brown and springy to the touch. Allow to cool a little in the tins before turning out on to a wire rack, then leave to cool completely before you assemble the cake.
- While the sponges are cooking, make the custard cream for filling and frosting the cake. Pour the coconut milk, whole milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, put the egg yolks in a bowl, along with the sugar, flour and cornflour, and mix together to form a thick paste. If it is too dry to come together, add 1 tablespoon of the milk mixture to loosen it up.
Once the milk mixture has come to the boil, add 4–5 tablespoons to the paste and stir until the paste has become a thick liquid. Pour this into the pan with the remaining milk mixture and, stirring constantly, bring the custard back to the boil and allow to thicken. It should boil for at least 1 minute to allow the flour and cornflour to cook.