Kokosmorotskaka med geléspiralerad smörkräm

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1. 1
   Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. 2
   In the bowl of a stand mixer (or use a hand-held mixer), beat together the oil, milk, eggs, sugar, brown sugar, and vanilla until smooth. Beat in the carrots and coconut. Add the flour, baking powder, baking soda, cinnamon, and salt. Mix until just combined and there are no clumps of flour.
3. 3
   Pour the batter among the cake pans and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
4. 4
   To make the buttercream. Add the butter, cream cheese, vanilla, and powdered sugar to the bowl of a stand mixer. Beat until light and fluffy. Gently swirl in the jam, leaving streaks of jam throughout for a "swirled" look.
5. 5
   To assemble, place one cake layer on a serving plate or cake stand. Spread the buttercream over the cake. Add the 2nd cake layer and spread with buttercream. Add the final cake layer and spread buttercream. Lightly frost the outside of the cake, it shouldn't look "perfect". Chill 30 minutes or store in the fridge for up to 3 days.
6. 6
   Before serving, decorate the cake, as desired with berries and pistachios.