Place one cooled layer of cake onto desired serving plate.
Brew one cup of fresh espresso and grab a pastry brush.
Dip pastry brush into espresso and generously paint the top of the first cake layer. The espresso will soak through the cake and be absorbed. You can do as much or as little as you like. Just make sure not to overly soak the cake.
Next, cover the top of the first cake layer with a generous layer of Coconut Spiced Rum Cream Frosting.
Repeat espresso soak and frosting layer with remaining two cake layers.
Apply a think layer of frosting around sides of cake and smooth with offset spatula or bench scraper.
Pipe whipped cream with desired piping tip around top rim of cake. Sift cocoa powder on the top of cake.
Place cake in the fridge to firm for 3-4hrs. Slice and serve.