Mum's Coconut cake

It's my mum's birthday today and I've decided to bake her a coconut cake because the gardener just plucked 6 coconuts from my coconut tree. The tree's exactly the same age as me! To incorporate the coconut taste to the cake, I used the muffin sponge method. I extracted the coconut milk and shavings from the coconut's flesh.

Coconut sponge Recipe
80g Sugar
80g Brown Sugar
160g Butter
3 Eggs
Pinch of salt
250g Flour (sifted)
12g Baking Powder (sifted)
200ml Coconut Milk
250gm Shaved Coconut

Coconut Cream
150ml Topping Cream
150ml Whipping Cream
Dash of coconut essence (Option 1)
15g Instant coconut cream powder (Option 2)
30ml Malibu(Optional)

Method of Preparation
1. Whip butter and sugars till light and fluffy for about 6-10mins.
2. Slowly add in egg one at a time
3. Sift flour, baking powder and salt together.
4. Add in rest of the ingredients. Alternating 1/3 flour, 1/2 coconut milk.
5. Add in shaved coconut.
6. Bake at 170C for 45-55 minutes.

Coconut cream
1. Whip topping cream till stiff peak.
2. Add in whipping cream. Whip till stiff peak.
3. Change to low speed. Add in either coconut essence or powder. If you're adding the powder, mix it with a little unwhipped cream till it becomes a paste before adding in.

4. Add in malibu. This is optional.

Assemble
1. Slice into 3 layers.
2. Pipe coconut cream between each layer.
3. Coat cake with a layer of cream.
4. Cover with decimated coconut.
5. Pipe 8 rosettes around the cake and put a white chocolate on top each rosette.