Preheat oven to 180°C.
Mix flour, baking powder and baking soda in a bowl.
Cream together butter and sugar for 2-3 minutes until soft and creamy.
Add curd and cream it together.
Add vanilla essence and milk and mix well.
Add the flour mixture and fold in the batter gently.
Add the grated coconut and mix.
Pour into a greased and dusted 9" cake tin.
Bake for 40 - 45 minutes.
Remove from oven when a toothpick inserted comes out clean.
Place the cake with the tin on counter for 10minutes.
Invert cake on to a wire rack and cool.
Melt dark and white chocolate in separate bowls.
Apply the chocolate evenly on the silicon flower mould.
Flip the mould on a wire rack so that the excess chocolate drips away.
Place it on a board and refrigerate until the chocolate is set.
Add a little coconut to the base of the mould and add a table spoon of butter cream.
Cut the cake with a round cutter which is smaller than the mould's diameter.
Slice each round into two thin slices.
Place a slice in each mould and press it well.
Cover the top of the cake with chocolate and level the top with a spatula.
Remove excess chocolate and refrigerate until set.
Remove the cake from the mould gently.
Brush gold dust or any other colour dusts on the chocolate with the help of a brush.
Serve it and enjoy.
