Step 1

Preheat the oven to 180°C and grease 2 x 20cm wide rectangular cake tins.

Step 2

Beat butter and sugar together with an electric mixer until pale.

Step 3

Add the coconut essence, then the eggs one at a time, beating well after each addition.

Step 4

Add in the flour and baking powder and beat until just combined.

Step 5

Divide the mixture between prepared tins and bake for 15-20 mins until lightly golden brown.

Step 6

Cool on a wire rack before assembling.

Step 7

Cream the butter and icing sugar together until well mixed.

Step 8

Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.

Step 9

Once the cake has completely cooled down, use a round cookie cutter to cut out small cake circles. Mine was approximately 10cm in diameter.

Step 10

Place the first layer of cake down and spoon on 1 tbsp of Kaya jam, spread right to the edge. Then top with 1 tbsp of cream cheese icing.

Step 11

Add the next layer and repeat. For the top layer, smooth over a generous layer of cream cheese and decorate with some toasted coconut flakes.