Method

Preheat oven to 140°C.

Line the bottom of four 10 cm round cake tins with baking paper.

Place the coconut on a baking sheet and toast it in the oven for 5 minutes.

Turn the oven up to 180°C.

Sift together the flour, baking powder and salt.

In a large bowl, beat the butter and castor sugar until light and fluffy, scraping down the bowl. Add the vanilla and then add the eggs one at a time, beating well between each addition.

Add the flour mixture in three additions, alternating with two ½ cup additions of buttermilk, beat until combined.

With a rubber spatula, fold in the toasted coconut. Divide the batter between the four tins and cook until a skewer comes out clean. Remove the cakes from pan and let them cool completely on a wire rack.

For the icing, place the butter in a large mixing bowl. Sift the icing sugar over the butter and beat slowly with an electric beater. Add the coconut milk and essence, beating all the time until the icing is soft and fluffy.

Ice the cake and cover with shaved coconut.