Preheat an oven to 180ºC.

Grease and line the round tins with parchment paper.

Lift the Chef Patissier XL head and fit the heat shield.

Fit the K Beater to the machine.

Attach the 5L Mixer bowl to the machine.

Add Ingredients 1 (flour, baking powder, coconut) into the 5L Mixer bowl.

Mix on speed Min for 30 seconds until combined.

Remove the bowl from the machine and set aside.

Attach the 7L EasyWarm bowl to the machine and fit the Creaming Beater.

Add Ingredients 2 (sugar, butter, oil) into the EasyWarm bowl, fit the splash guard.

Start the macine on speed Min and gradually increase the speed.

Mix on speed 3 for 3 minutes until pale and fluffy.

Remove the Creaming Beater from the machine and fit the Whisk Tool.

Add Ingredients 3 (egg whites) to the bowl.

Whisk on speed 5 for 2 minutes.

Add Ingredients 4 (milk, sour cream, lemon zest, rum) to the bowl.

Whisk on speed 5 for 1 minute until combined.

Remove the Whisk Tool from the machine and fit the K Beater.

Transfer half the contents of the Mixer bowl into the EasyWarm bowl.

Mix on speed 5 for 30 seconds.

Transfer the remaining contents of the Mixer bowl into the EasyWarm bowl.

Mix on speed 5 for 1 minute until fully combined.

Pour batter evenly into the prepared round tins.

Bake for 20 minutes at 180ºC until golden brown.

Let cool in the tins for 10 minutes.

Turn out onto a cooling rack.

Retrieve, clean the Mixer bowl.

Place the Mixer bowl in the fridge.

Retrieve, clean the EasyWarm bowl and fit the Whisk Tool.

Add Ingredients 5 (sugar, egg whites) into the EasyWarm bowl, fit the splash guard.

Whisk on speed Max for 30 seconds until homogenous.

Heat at setting 9, on speed 4 for about 6 minutes.

Remove the EasyWarm bowl from the machine.

Pour content of the EasyWarm bowl into the chilled Mixer bowl.

Attach the Mixer bowl to the machine and fit the Whisk Tool.

Whisk on speed Max for 3 minutes.

Ensure the temperature of the meringue is cold – place in the fridge for 5 minutes if warm.

Remove the Whisk Tool from the machine and fit the Creaming Beater.

With the machine running, gradually add Ingredients 6 (butter) into the Mixer bowl.

Mix on speed 2 for about 8 minutes until incorporated.

Add Ingredients 7 (lemon zest, vanilla, salt) to the bowl.

Mix on speed 2 for about 30 seconds until combined.

Transfer 1/3 of the mixture into a piping bag.

Spread a small amount of buttercream onto a cake board.

Place one 7” sponge layer onto the cake board, uncut side down.

Press down gently.

Pipe a layer of buttercream onto the first sponge layer.

Pipe a ring around the edge of the cake approx. 0.5 cm in.

Add a small amount of Ingredients 8 (lemon curd) into the middle cake layer.

Evenly spread the curd out to the buttercream icing.

Place the second 7” sponge layer on top, uncut side down.

Press down gently.

Repeat the buttercream and curd process onto the second sponge.

Insert one poly dowel into the middle of the cake, then 4 more around the middle.

Place a 6” corrugated cake board on top and press down slightly.

Repeat the buttercream and curd process with the next two 7” sponge layers.

Place the last sponge on top, uncut side faced up.

Press down gently.

Insert another 4 poly dowels into this layer.

Using a right-angled spatula, completely cover the sides and top of the cake with the buttercream.

Chill in the fridge.

Repeat the buttercream and curd process with each 6” sponge layer.

Insert 4 poly dowels into the bottom layer of the 6” sponges.

Using a right-angled spatula, completely cover the sides and top of the cake with the buttercream.

Chill in the fridge.

Spread a small amount of buttercream onto the top of the 7” layered cakes.

Carefully place the 6” layered cakes on top.

Insert a wooden dowel, just shorter than the height of the overall cake and push it all the way through.

Decorate with edible flowers or as desired and slice.