Preheat the oven to 350ºF and prepare three 7" round pans - grease, line and flour. I use Cake Release.
In the bowl of a stand mixer, sift together the flour, baking powder and nutmeg.
Add the butter, sugar, eggs and using the paddle attachment of your stand mixer, beat together until smooth.
Lower the mixer speed to the stir setting and add the fresh coconut and coconut cream.
Divide the batter among the three pans. I weigh my batter in the pans to ensure even distribution and more uniformed cakes.
Bake for 20-30 minutes depending on your oven and pans used. When completed, they should have a golden brown appearance and a toothpick inserted in the middle comes out clean.
Remove from oven and allow to cool in pan for 5-10 minutes. Turn out onto a wire rack and allow to cool completely before decorating.
To make the filling:
Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.
Open the can, remove the solids only and place in the bowl of a stand mixer.
(Tip: I always chill my bowl and whisk in the freezer for five minutes prior to making whipped cream).
Whip on high for a few seconds before adding the maple syrup and vanilla extract. Continue to whip for two minutes, or until full and creamy.
Fill cakes and enjoy! Also pairs deliciously with fresh fruit.