Cake 4 eggs 1 ½ cup castor sugar 1 cup milk3 tablespoon oil¾ teaspoon coconut essence (depending on how strong it is)2 cups flour 2 teaspoon baking powder Beat eggs and sugar till pale and fluffy.Warm milk and oil together for 2 minutes then add in the coconut essence.Sift the flour and add in the baking powder.Alternative the milk and flour to the egg mixture.Pour into greased pans and bake for about 20 to 25 minutes. Check with a cake skewer.Coconut frosting Rec credit : @homecookingadventure200g white chocolate 3 tablespoon canned coconut milk250g mascarpone cheese, room temperature 500ml whipping cream¼ cup icing sugar 1 teaspoon coconut essence (depending on how strong it is)Place chocolate and coconut milk into a glass bowl and melt together in a microwave in 30 second intervals.Once melted set aside In a large bowl mix mascarpone cheese until smooth, add the melted chocolate and mix until combined.In another bowl whip the cream until soft peaks and incorporate the icing sugar and coconut essence.Gradually incorporate the whipped cream into the white chocolate mixture. Cover and refrigerate until ready to use.To assemble the cake I piped coconut frosting between the layers and also added crushed raffeollos in-between. Cover the entire cake with the frosting and pat freshly grated coconut all over. I doubled the cake and frosting recipes for this cake.