Chocolate Coconut Layer Cake

Preheat your oven to 170°C (150°C fan/Gas 3). Grease and line a 20cm x 35cm rectangular baking tin with parchment paper.

Separate the eggs, placing the whites in a large clean bowl and reserving the yolks. Whisk the egg whites until they reach stiff peaks. Gradually whisk in half of the caster sugar, then add the egg yolks and whisk briefly until just combined.

Sift the plain flour, cocoa powder, and baking powder over the egg mixture. Using a large metal spoon or spatula, gently fold the dry ingredients into the batter until no streaks of flour remain, being careful not to knock out the air.

Pour the mixture into the prepared tin and bake for 30 minutes, or until the sponge is springy to the touch and a skewer inserted into the center comes out clean. Set aside to cool in the tin.

To make the coconut layer, combine the milk, the remaining sugar, and vanilla extract in a saucepan over medium heat. Stir until the sugar has dissolved, then add the desiccated coconut. Cook for about 20 minutes, stirring constantly to prevent sticking, until the mixture has thickened significantly.