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.