Mix the mashed plantains with the 2 eggs, oil and milk until well combined.

In a separate bowl, mix together the flour, sugar, nutmeg and baking powder. Add the wet ingredients to the dry ingredients and mix until well combined and lump free. Whisk the egg whites until just stiff and use a spatula to gently fold in the egg whites.

Split the cake mixture evenly between the two cake tins. Bake in the oven for about 30 mins, or until a skewer inserted into the cakes comes out clean. Remove the cakes from the oven, let cool in the tins for 5 mins before cooling completely on a wire rack.

Make the whipped cream by mixing the cream and sugar together in a large bowl and whipping till the cream forms soft peaks.

Make the popcorn. Heat the oil in a large saucepan over medium heat. Add the popcorn to the hot oil and cover the pot with a lid. Gently shake the pot when the corn starts popping. When finished remove the pot from the heat and transfer to a bowl, making sure to discard all the unpopped kernels.

Make the caramel sauce. Combine the butter, sugar, water and salt in a sauce pan, over medium heat and mix until the butter has melted. Bring the caramel mix to the boil and then boil for 5 mins stirring occasionally. Switch off the heat and mix in the coconut milk and coconut extract. Let the caramel sauce rest for at least 15 mins as it thickens upon standing.

Pour as much coconut caramel as you want on to the popcorn and mix until well coated. Transfer the popcorn to the baking tray and spread out in a single layer. Let the coconut caramel popcorn cool and then break into pieces.

Spread 2/3rds of the whipped cream on the top of one cake, place the second cake on top and cover with the remaining whipped cream. Top the cake with all the caramel popcorn topping making sure to pile it as high as you can. Serve.