Siba’s next-level pancake cake

Sift the dry ingredients into a large bowl.

Mix the eggs, milk and oil (reserving 3 T oil) in a jug and add to the dry ingredients.

Beat together using a hand-held electric beater or in a mixer until smooth.

Chill the batter for at least 30 minutes before using it.

Heat small amount of the reserved oil in a non-stick pan over a medium-low heat. Using a 60 ml measuring cup, pour the batter into the pan and swirl until the bottom of the pan is covered.

Cook for about 1 minute, until the edges start to crisp and turn up. Loosen the edges and slide the spatula under it, then gently flip and cook for a further minute. Transfer the cooked pancakes onto a cooling rack. Pour a little more oil into the pan and repeat with the remaining batter.

To make the filling, stir the cocoa powder through the condensed milk until well combined. Whip the cold coconut cream until firm peaks form, then fold it into the condensed milk mixture creating a marbled effect.

Place a cooled pancake on a cake stand and top with some of the coconut filling.

Top with another pancake and more filling. Continue until all the pancakes are used, skipping the occasional layer to help prevent the stack from sliding too much. If you find it leaning to one side, a wooden skewer will help hold it upright.

Dollop some of the coconut cream in the middle of the top pancake. Sprinkle with coconut and top with the berries. Slice carefully and serve.

Cook's note: When cooking the batter, adjust the amount according to your pan size – the pan should be thinly covered with batter. Pour the coconut cream into a metal bowl and place in the freezer to cool. The coconut cream will only whip if it is ice cold – ice crystals should start forming around the edges.

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