Step 1

Mix the softened butter and the sugar and whisk with an electric mixer until the sugar is well incorporated.

Step 2

Add the coconut milk, eggs and vanilla extract and whisk again.

Step 3

In a separate bowl, mix the flour with the baking powder and salt.

Step 4

Fold the dry ingredients into the wet then add the shredded coconut and fold again.

Step 5

Preheat the oven to 325ºF/170ºC Fan Assisted.

Step 6

Spread the mixture into a greased tin and bake for 35-40 minutes at 325ºF/170ºC Fan Assisted. The cake is ready when it becomes lightly golden. Remove it from the oven and let it rest for 5 minutes, then remove it from the tin to cool.

Step 7

Carefully cut through the middle of your cake to split the cake into

Step 8

Whisk the coconut cream to make it light and fluffy.

Step 9

To assemble the heart-shaped cake, first cover one sponge with raspberry jam and the other sponge with coconut cream. Then, place one over the other to create a layered cake.

Step 10

Cover the whole heat-shaped cake with coconut cream. Sprinkle with shredded coconut. To make it extra pretty, arrange some edible flowers on top.