Triple-layered Coconut Cake

Preheat the oven to 180°C (Gas 4). Using an electric hand whisk ora mixer, cream together the butter, sugar, and oil. Beat in the vanilla extract, and then the eggs, one at a time. Once the eggs are fully incorporated, beat in the egg whites until light and fluffy.

Sift together the flour, salt, and baking powder into a bowl. Add to the egg mixture, one-third at a time, alternating with the coconut milk. Beat together until fully incorporated and the mixture is light and fluffy.

Grease three 23cm round cake tins and lightly dust them with flour. Divide the batter evenly between the tins. Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.

Toss the shredded coconut in a frying pan over a medium heat until toasted. For the whipped cream, whip the cream, sugar, and vanilla extract until stiff.

Place one cake on a plate and spread one-third of the whipped cream over it. Place the second cake over the cream and spread another one-third of the cream. Then top with the third cake and spread over the remaining cream. Sprinkle with the toasted coconut and serve.