Giant Iced Vovo cake

Method

• 1
  Preheat oven to 180C/160C fan-forced. Grease a two 20cm x 30cm lamington cake pans. Line base and sides with baking paper.
• 2
  Using an electric mixer, beat butter, sugar and vanilla in a large bowl for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined after each addition (mixture may curdle at this stage). Add flour, coconut and coconut milk. Beat until just combined.
• 3
  Divide half the batters among prepared pans. Top with Iced Vovos. Top with remaining batter, spreading to level. Bake for 45 minutes or until a skewer inserted into centre of cakes comes out clean. Turn, top-side up, onto a baking paper-lined wire rack to cool completely.
• 4
  Place one cake on a serving platter. Top with jam, whipped cream and remaining cake. Tint frosting with pink colouring. Spread frosting over top of cake. Decorate with fruity meringues, raspberries, cachous and extra Iced Vovos. Serve.