Place the milk and vanilla bean in a pot on very low heat.

In a separate bowl place egg yolks, sugar and corn flour with a few tablespoons of milk.

Whisk until smooth.

Gently place a few tablespoons of warm milk in the yolk mixture and stir.

Add yolk mixture into milk and whisk.

Turn the heat slightly up and whisk until thick.

If your custard is too thick add a few tablespoons of milk to loosen.

Place custard into a container and place some plastic wrap straight on top to prevent a skin forming.

Cool completely.

When ready to use pass through a sieve and mix 300 mls of thickened cream that has been whipped up and fold through.

The key is to sift your flour a few times.

Place flour baking powder and sugar in a bowl of your mixture.

Start the machine on low.

In a jug place your egg yolks oil and water, mix together and pour gently into your flour mixture whilst the machine is running.

Stop and scrap the bottom of the bowl.

Mix for a few minutes or until your mixture is smooth.

Transfer your mixture into a large bowl.

Place egg whites with a drop of vinegar in a large mixing bowl and whisk.

Slowly add your remaining sugar until stiff peaks.

Gently fold your egg whites in three separate addition. Fold do not mix.

Pour mixture into two 20cm round greased cake tins.

Bake at 160 for 35-40 or until a skewer comes out clean.

Do not open oven door while the cake is cooking .

Cool cakes completely before slicing each into three or two.

Place on layer of cake onto your serving plate, brush with some milk, place some custard and sprinkle with coconut.

Repeat.

Refrigerate until ready to serve.

Once ready to serve, spread whipped cream all over and sprinkle over with coconut.