Preheat the oven to 180 deg c/fan. 160 c conventional oven.
Grease and line 2 x 19cm/7 & ½ inch loose bottomed sandwich cake tins.
Using an electric mixer. Beat the butter and sugar together until light and fluffy.
Continue beating. Add the eggs one at a time, adding a tablespoon of flour between each one, to help prevent curdling.
Mix in the coconut cream and vanilla extract until well combined.
Fold in the remaining flour, baking powder, (it helps if you sieve the flour and baking powder together first) salt and desiccated coconut. Mix until well combined.
Pour the mixture evenly into each tin. Bake for 20 - 25 or until baked. Testing the centre of each cake with a skewer until it comes out clean.
Leave the cakes to cool in their tins for 5 mins, before turning out onto a wire rack to cool completely.
Make the Buttercream
Beat the butter with an electric mixer until light and fluffy. Gradually add the sieved icing sugar until you have a thick light fluffy consistency. Add the coconut cream and vanilla extract. Mix until well combined.
Slice each cake in half horizontally.
Add a thin layer of Coconut Buttercream to three of the cake layers, followed by a thin layer of jam. Leave the 4th layer uncovered.
Find a nice large cake stand or plate. Place each of the three layers on top of each other. With the undecorated layer on the top.
Cover the whole cake in a thin layer, with half of the remaining buttercream.
Coat the top and side of the cake with desiccated coconut.
Add the remaining buttercream to a piping bag fitted with your favourite nozzle. Pipe rosettes on the top. Topped with a slice of glace cherry. Remember to wash off the sugar syrup from the cherries first.
A few notes about the difference between Coconut Milk and Coconut Cream.Coconut Milk has the same consistency as cow’s milk and is made by simmering shredded coconut meat with water.Coconut Cream is also made by simmering coconut meat with water but in a higher concentration. Making it a much thicker and creamier version of coconut milk.Cream of Coconut is a sweetened version of coconut cream. It is not a like for like an alternative to coconut cream because of the added sweetener.Coconut Water is the clear natural juice/liquid you will find when you crack open a coconut