Giant Monte Carlo Cake

Step 1: Preheat oven to 180C/160C fan forced.

Step 2: Grease two 8-cm deep, round 22cm cake pans and line the bases with baking paper.

Step 3: Place the butter and golden syrup in a medium saucepan and heat, stirring, over low heat for 5 minutes or until the butter melts and then transfer to a large bowl and set aside to cool slightly.

Step 4: Stir the flour, coconut, sugar, milk and egg into the butter mixture and evenly pour into the prepared pans and bake for 35-40 minutes or until a skewer inserted into the centres comes out clean and then set aside to cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

Step 5: Use electric beaters to beat the cream in a bowl until soft peaks form and stir 90 grams (1/4 cup) jam into the cream and tint with colouring as desired, if using.

Step 6: Combine 2 tablespoons of remaining jam with 1 tablespoon water in a small bowl.

Step 7: Use a serrated knife to trim the top of 1 cake until even. Place cake, cut-side up, on a serving plate. Spread with 2 tablespoons of remaining jam and evenly top with half the raspberry cream and dollop the remaining jam over the top and use a skewer to swirl the jam into the cream and top with the remaining cake.

Step 8: Spoon the remaining raspberry cream over top of the cake and drizzle over the jam syrup and decorate the top of the cake with the biscuits and serve.