Schritt für Schritt

1. Preheat oven to 180°C. Lightly spray two, round cake tins (22-24cm) with non-stick spray, and dust with flour.

2. Mix together the flour, salt and baking powder in a bowl. Set aside.

3. In a separate bowl, whisk together the coconut milk, ginger, honey, and canola oil. Set aside.

4. Place the butter and sugar into the mixer bowl and, using the paddle attachment, mix on speed 8 for 3-4 minutes, until light and fluffy.

5. Reduce speed to 4 and add eggs, one at a time, mixing in between; followed by the yolks, also one at a time.

6. Reduce speed to 2 and gradually add your bowls of dry and wet mixtures, alternating between them until all the contents of both bowls are added. Reduce speed to 1, add the shredded coconut and stir lightly.

7. Divide the cake batter between the two cake tins.

8. Bake for 22–27 minutes at 180° Transfer the tins to wire racks and allow to cool for 5 minutes. Turn the cakes out onto racks and let them cool completely.

9. While the oven is still at 180°C, place the coconut chips on a rimmed baking sheet and toast for 4–7 minutes until golden brown. Allow to cool.

10. Make the frosting. With a mixer, beat the cream cheese, butter, lemon zest and salt on high speed, for 2–3 minutes, until smooth.

11. Add 480g of the icing sugar and mix at speed 1 for 30 seconds, then increase to speed 6 and for another 2 minutes.

12. Slice both cakes in half horizontally. Place 1 layer, cut side up, on a cake stand or plate and spread it with a thick layer of frosting. Place another layer of cake on top followed by another layer of frosting. Repeat with the rest of the cake layers and frosting.

13. Cover the entire cake with frosting and chill in the fridge for 30 minutes. Once frosting is set (but not hardened), gently pat handfuls of toasted coconut chips over the sides and top of the cake.