1. Preheat oven to 160 *C. Prepare silicone baking paper.
2. In a large mixing bowl, melt the butter and stir through the icing sugar until it's dissolved. Add the soy milk, sweetened condensed milk, vinegar, and vanilla, and stir until fully combined.
3. In a smaller mixing bowl, sieve the flour, coconut, baking powder, baking soda and salt. Whisk to combine and create a well in the middle.
4. Pour your liquid mixture into the dry ingredients and use a firm spatula to gently fold the two components together, until completely combined. Don't over mix.
5. Pour the batter into your prepared silicone baking paper and spread it out evenly with your spatula. Gently tap the cake tin on the bench to release any large air bubbles. Bake on the middle rack of your oven for 20 min. It should turn golden brown and be springly to tuch when done.
6. Remove your cake from the oven and let it rest until just cool to the touch, approximately 30-60 min.
7. Beat your vegan cream with icing sugar and put in the frdge to cool down.
8.Prepare your fruit but cutting in thin slices.
9. When everything is prepared and cooled down make a vanilla pudding. Combine sugar, cornstarch and salt in a bowl, add milk, stirring until blended.
10. Warm milk and put this prepared cornstarch on steam in milk and stir gently until thickened.
11. Cut your biscuit on 3 same pieces, and make the cake with layer of biscuit, puddig, layer of kiwi,white cream, biscuit, yellow cream, strawberries, white cream , banana, last biscuit and white cream all around the cake with remaining fruit.
12. Cool in the fridge for at least 3 hours even more and serve.