Method

Start by mixing the softened butter and the sugar and whisk with an electric mixer until the sugar is well incorporated.
Add the coconut milk, eggs and vanilla extract and whisk again.
In a separate bowl, mix the flour together with the baking powder and salt. Then fold the dry ingredients into the wet.
Add the desiccated coconut (I used leftover coconut pulp from this coconut milk recipe) and fold again.
Spread the mixture into greased tins and bake for ~35-40 minutes at 170o (Fan assisted). (You can either use a larger and smaller pan for a layered final cake. OR you could divide the mix between two 8inch/20cm same-size pans, so then you don’t have to slice it down the middle to add the filling).
The cake sponge is ready when it becomes lightly golden. Let it rest for 5 minutes, then take it out of the tins to completely cool down.
If you didn’t use separate pans, carefully cut through the middle of the cakes to split the cake in half
Whisk the coconut cream to make it light and fluffy.
To assemble the cake, spread the raspberry reserve onto one of the sponges, then cover it with some coconut cream and place the second sponge on top.
Cover the whole cake with coconut cream. Sprinkle with shredded coconut. To make it extra pretty, arrange some edible flowers on top.

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