Heat the coconut milk with the icing sugar. Dissolve the gelatin in the water and add it to the coconut milk mixture. Let cool. Whip the cream till thickened do not whip it to stiff peaks. Add the coconut milk mixture to the whipped cream.
Mix the sugar and water. Boil until the sugar has melted, Add the coconut liqueur and let cool.
Cover the sides of an 8” cake ring with acetate strips. Cut the sponge cake in two equal cake layers. The sponge cake has to be about an inch smaller than the cake ring. Use one as a base. Drizzled this with some coconut liqueur syrup. Make sure the sponge is in the center of the ring. Then pour half of the coconut cream mixture. This will be bit liquidy. Add the second layer of sponge, repeat with the coconut syrup and pour the remaining coconut cream mixture. Leave in the freezer for about 3 hours or in the fridge overnight.
Decorate with whipped cream and coconut flakes.