In a saucepan, add 80g sugar and 25g water.

Cook on medium flame until sugar melts and turns a light amber.

Add 125g almonds and stir continuously until coated and caramelised.

Spread on a silicone mat/parchment to cool.

Once cooled, crush into coarse powder. Remove 3–4 tbsp, then blend the rest into a smooth paste.

In a bowl, mix 200g flour, 70g ground almonds, 60g desiccated coconut, 1½ tsp baking powder, ½ tsp baking soda, and a pinch of salt. Set aside.

In a large bowl, beat 4 eggs, 200g sugar, and 2 tsp vanilla until doubled in volume and pale.

Add 75g oil, 75g melted butter, and 150ml coconut milk. Whisk to combine.

Fold the dry mix into wet in 3–4 additions, mixing gently until smooth.

Divide batter between 2 greased and lined 6-inch pans.

Bake at 175°C/347°F for 25–30 minutes, or until a skewer comes out clean.

Cool 10 minutes in the pan, then transfer to a wire rack.

Slice into 4 equal layers once cooled.

Heat 130g cream, pour over 390g chopped white chocolate. Stir until smooth.

Cover with plastic wrap (touching the surface) and refrigerate for 2 hours.

Whip until stiff peaks form.

Separate ⅓ and fold in 3–4 tbsp almond paste.

Place first cake layer, spread almond frosting, sprinkle desiccated coconut.

Repeat with remaining layers.

Chill for 20 minutes.

Coat cake with plain white chocolate frosting (rustic style).

Pipe leftover creams on top.

Stick crushed caramel almonds to sides and sprinkle on top.

Chill 30 minutes before slicing.