4 eggs 3/4 cup caster sugar 125 gm self-raising flour 2 tablespoons cornflour 1/2 cup desiccated coconut 1/3 cup milk 10 gm butter (2 teaspoons) 3/4 cup orange juice 4 tablespoons Grand Marnier or Cointreau 3 tablespoons sugar 1 2/3 cups chilled thicked cream 1 tablespoon castor sugar (extra) 2/3 cup lightly toasted shredded coconut 3/4 cup shredded coconut (extra) 1 1/4 cups flaked coconut candied orange rind (at end)Butter and line three round 23 cm. cake tins. Beat eggs until well combined. Gradually add castor sugar, beating constantly, until pale and ribbon trail forms when beaters are lifted. Sift the flour and cornflour together and combine with desiccated coconut. Gently fold in egg mixture in two batches. Combine milk and butter in a saucepan and heat until butter melts. Pour down the side of the bowl into the egg mixture and fold gently to incorporate. Divide the mixture evenly among the three prepared tins and bake at 180°C. for 15 minutes or until cooked when tested with a skewer. Remove from oven.
Meanwhile, combine orange juice, liqueur, and sugar in a saucepan and stir over medium heat until sugar disolves. Bring to the boil and remove from heat. Prick warm cakes all over with a skewer and pour hot syrup evenly over them in tins. Cool to room temperature.
Beat 2/3 cup cream and sugar until form peaks just form. Fold through toasted shredded coconut. Spread half over a cake layer and top with another layer. Spread with remaining cream mixture and top with the final layer. Place in an airtight container and refridgerate overnight.
Beat remaining cream until peaks form and spread over cake to cover. Decorate with extra shredded and flaked coconut and candied orange peel.
Candied Orange Peel
Combine one cup sugar and 1/2 cup water in saucepan and stir over medium heat until sugar disolves. Bring to boil and add thick julienned rind of one orange and simmer ten minutes. Remove rind from syrup with a fork and drain on a wire rack. Store in an airtight container.