Preheat the oven to 180°C and grease 2 x deep, 20cm round cake tins.

Beat butter and sugar together with an electric mixer until pale.

Add the eggs one at a time, beating well after each addition.

Add in the flour and baking powder and beat until just combined.

Divide the mixture between prepared tins and bake for 15-20 mins until lightly golden brown.

Cool on a wire rack before assembling.

Put all the dry ingredients into a small bowl and stir together.

Add in the boiling water or hot milk a little bit at a time, stirring well, until the mixture becomes a spreadable consistency.

Set aside to cool while you start the assembly.

Whip the thickened cream until light and fluffy using electric beaters.

Using a serrated knife, carefully slice each cake horizontally so you have 4 cakes.

Place the first layer of cake on your cake stand and spread 2 tablespoons of jam evenly across the top, followed by 2 tablespoons of whipped cream. I find it easiest to use a butter knife to spread the jam, followed by an offset spatula for the cream.

Put the next layer of cake on, and continue spreading the jam and cream between each layers.

When the top layer has been placed, spread the cooled Milo icing over the top of the cake (it may drip over the sides, don't worry!) and finish with a sprinkle of coconut.

Enjoy!