Pre-heat the oven to 150C and grease two 12-inch cake tins.
Place the Crème Cake Base with the eggs and vegetable oil in a mixing bowl fitted with a beater.
Mix on slow speed for 1 minute and then add in the cocomut cream and continue to mix for 3 minutes on medium speed.
Fold in the Dawn Coconut Compound until fully incorporated.
Place the batter in the prepared cake tins.
Bake for approcimately 50 minutes, depending on oven.
Once baked and cooled, carefully cut each cake in half.
Mix Dawn Crème Filling with Dawn Coconut Compound & put into a piping bag with a round nozzle.
Mix Dawn Vanilla Frosting with 2 tbsp of Dawn Delifruit Passion Fruit and 50g icing sugar to keep the mixture stiff enough, place into another piping bag, again with a round nozzle if possible.
In a bowl mix 5 tbsp of the Dawn Delifruit Passion Fruit and Mango ready for when assembling the cake.
Melt the white chocolate in the microwave, being careful not to burn (mixing and stirring every 10 seconds), once melted leave to cool down for later.
Whisk the butter until light and more airy (4 mins).
Continue to whisk the butted on low speed and add the icing sugar until fully incorporated.
Check that the white chocolate has cooled enough so as not to melt the butter and whisk this into the butter mix until smooth.
Whisk in the milk, vanilla extra and salt.
Mix with the remaining of the Dawn Vanilla Frosting.
Colour the 5 tbsp of Dawn Decorgel Glamout Silver with purple and red food colour to the desired colour.
Take out 4 tbsp of Dawn Decorgel Neutral and put to the side for later.
Colour the remaining Dawn Decorgel Neutral with yellow and a little red food colour, spoon the fresh passionfruit filling into this and mix.
Press the royal icing into a silicon stencils and take these out and leave for later.
Cut the flowers short, dry and wrap with green colour fabric tape.
Place a little Dawn Vanilla Frosting onto the base of your cake stand or board, put 1 cake layer on top.
Pipe the coconut flavoured crème filling on the cake layer and spread out, then pipe around the edge of the cake with the passionfruit flavoured vanilla frosting.
Fill the centre with 2-2 ½ tbsp mango and passionfruit mixture.
Repeat for the remaining 2 layers. Place in the fridge to set for about 1-2hrs.
Once the cake is set, begin with a crumb coat using the mixture of white chocolate frosting.
Then put the royal icing stencils cutouts on to the cake where desired.
Put the different coloured Decorgels together in a jug, but don’t mix, pour this on top of the cake. Cake needs to be on a wire rack with tray under it to catch the excess.
Smooth the Decorgel across the cake using a palletet knife smoothing the edges until whole cake is covered.