Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment
Mix the dry ingredients for the sponge together
Melt the coconut oil in a pan gently and stir in the milk. Add a few drops of vinegar
Beat the milk mixture into the sponge dry ingredients. It should be thick like pancake batter. Taste and add more sugar if you need to
Spoon the batter onto the baking tray so you have 8 equal 'pancakes'. Smooth them over and bake for 15 minutes
Meanwhile, mix the cornstarch and powdered sugar with some of the milk to form a slurry - set aside
Heat the rest of the milk with the coconut oil, vanilla extract and scraped vanilla
When it's almost boiling pour in the cornstarch slurry and stir until thickened. Take off the heat and set aside to cool
Whisk the coconut cream until stiff then fold it into the cooled pan mixture
Mix the rum, if using, into the coffee
Spoon some of the vanilla cream into some pretty serving bowls or glasses wide enough to fit the sponge circles in and sprinkle with some cocoa powder
Put a sponge disc on top and generously spoon some of the coffee over
Another layer of cream and cocoa....
Then the 2nd sponge disc and coffee....
A final layer of cream and then cover and chill in the fridge for a good 6 hours or overnight for the flavours to combine
Before serving give a final dusting of cocoa powder