METHOD

1. Preheat oven to 160ºC (fan forced) and line a 2cm x 20cm cake tins with baking paper.
2. In a stand mixer, cream the butter, vanilla and Natvia until light and fluffy.
3. Add the eggs one at a time while continuing to beat. Add the milk and sour cream and beat again.
4. Slowly add the flour a little at a time until incorporated. Beat for a further minute until the batter is smooth.
5. Pour into the prepared tins and bake for 30-35 mins or until a skewer inserted comes our clean. Leave to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
6. To make the chocolate icing combine the blitzed Natvia and cacao in a bowl. Add the butter and hot water and whisk until smooth.
7. Whisk the thickened cream to medium peaks and set aside.
8. Place the desiccated coconut onto a tray or large plate.
9. To assemble, cut both cakes through the centre horizontally to create 4 cakes.
10. Using a knife, ice the edges of one of the layers and roll it in the coconut. Place onto the serving plate or stand. Spread with Natvia Raspberry Fruit Spread and top with 1/3 of the whipped cream. Repeat with the next 2 layers.
11. For the final layer, spread the edges with chocolate icing and dip into the coconut. Fix it on top of the 3 layers before icing the top of the cake. Sprinkle with the remaining coconut.
12. Serve.