• Put the oven to 175 C/fan.
• Grease the spring/ aluminium forms with butter and powder with shredded coconut. Either you make six equal in size or like I did, two of each size.
• Melt butter and add the milk. Leave to cool. 
• Whip the eggs with the sugar, until thick, white and creamy. 
• Mix flour, baking powder, vanilla powder, coconut flakes in a different bowl. 
• Sift flour mixture gently into egg mixture. 
• Blend the colours to get the shading you want in a little white cup. 
• Divide the batter equally into six mixing bowls. Then colour as you wish.  Either you make the cakes equal in size, or you make them levelled. If you want six layers that are equal in size, I would recommend you to get six aluminium foil forms. 
• Pour the batter into the forms and bake in the middle of the oven for about 10 minutes. Let the cakes cool after taking them out of the oven. 

FROSTING

• Melt the chocolate over a bain-marie.
• Whip the cream hard and add 1-2 drops of yellow caramel colour. It should only be a hint of yellow. Mix it gently with the melted chocolate. 

FILLING

• Mix cream cheese, icing sugar and butter until smooth and fluffy. Add the lemon zest, lemon juice and lemon aroma. 

ASSEMBLE THE CAKE

• Start by spreading the filling on each cake. Stack cakes on top of each other. If you want, you can use a flower stick to support the cake. Stick in the middle of the cake. Put the cake in the fridge for about 10-15 min to make sure that the cake is stable. 
• Frost the cake and decorate as you see fit.