Step by step method

1. Preheat the oven to 180ºC and grease and line two 20cm cake tins.
2. Sift the flour and baking powder together in a bowl.
3. Cream the Stork Bake and sugar until light and creamy.
4. Beat the eggs in one at a time.
5. Fold in the flour mixture, coconut and milk.
6. Pour equal amounts into the two cake tins and bake for 30 – 35 minutes or until done
7. Turn out onto a cake cooler to cool.
8. Melt the chocolate in a bowl over simmering water (the water must not touch the bowl).
9. Beat the cream until thick, and then carefully stir in the chocolate.
10. Place one of the cooled cakes base side up on a pretty cake plate.
11. Cover with raspberries, and top with half of the chocolate cream.
12. Place the remaining cake, base side down, to make a layer cake.
13. Top with the remaining chocolate cream and decorate with raspberries.