Step 1

Preheat oven to 180°C. Brush two 20cm (base measurement) cake pans with melted butter to grease. Line the bases with non-stick baking paper.

Step 2

Sift the combined flour and cornflour into a bowl. Use an electric beater to beat the eggs and sugar in a large bowl for 10-12 minutes or until thick, pale and creamy. Sift half the flour mixture over the egg mixture. Use a large metal spoon to fold until just combined. Repeat with remaining flour mixture.

Step 3

Divide among the prepared pans and smooth the surfaces. Bake for 12-15 minutes or until golden and the cake springs back when lightly tapped. Set aside in the pans for 5 minutes to cool slightly before turning onto wire racks to cool completely.

Step 4

To make the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in the water. Pour into a large shallow dish.

Step 5

Spread the coconut over a large tray. Dip the base and side of 1 cake into the icing, allowing any excess to drip off. Place the cake, icing-side down, onto the coconut and turn to coat the base and side. Transfer to a serving plate, coconut-side down. Spread with the jam. Dip the top and side of the remaining cake in the icing, then in the coconut. Top the jam-covered cake with the remaining cake, coconut-side up. Serve.