Preheat the oven to 180C / 160C Fan / Gas 4.

Butter 2 deep, round cake or sandwich tins that are 18 cm in diameter. Ideally, they should be springform or loose-bottomed: if not then line the bases with baking paper.

Sift together the flour, baking powder, and salt then set aside.

In a large bowl and preferably using electric beaters, beat together the butter and sugar until soft and light. Scrape down the sides of the bowl as necessary during this and subsequent steps.

Beat in the eggs one at a time along with approximately 1 tbsp of the sifted flour each time.

Beat in the coconut milk a tablespoon at a time with another scant tablespoon of the measured flour each time.

Fold in the remaining flour plus the desiccated coconut.

Divide the mixture between the two prepared tins, ideally weighing for accuracy, and smooth the tops.

Put in the oven and bake until risen and golden brown: when done the edges should be pulling away from the sides of the tin and the tops springy when lightly pressed (approximately 20 min).

Tip: check after 15 minutes and if the cakes are browning too quickly, turn the temperature down a little.

When done, transfer the tins to a wire rack and leave to cool for 5-10 minutes.

Carefully remove the cakes from the tins and put directly on the rack until completely cold.

While the cakes are cooling: make the coconut buttercream icing.

Beat the butter until very soft, using electric beaters if possible.

Gradually beat in the sifted icing sugar then add the desiccated coconut to the bowl.

Beat in the coconut milk a tablespoon at a time until the buttercream is light and airy.

Set aside until the cakes are completely cold.

Turn one of the cakes over so the underside is now uppermost. Spread the top surface with approximately one third of the buttercream.

Place the second cake on top, right side up, and very gently press down. Spread the remaining coconut buttercream over the top of the cake and down the sides.

Sprinkle desiccated coconut over the cake plus the sides if possible. Top with coconut shavings if using.

Stored in an airtight container, the cake should keep for 3 - 5 days.