For cake, preheat oven to 180°C. Line a 2x 6 inch round cake pans with grease proof paper. Place Dr. Oetker Nona Sponge Cake Vanilla, eggs and water in a mixing bowl. Mix at high speed for 6 minutes. Add in butter and mix at low speed for 1 minute or until batter is light and fluffy. Divide the batter into 2 separate cake pans. Pour the mixture into the cake pan and bake at 180°C for 30 minutes. Turn the cake out onto a wire rack, set aside until the cake completely cool. Slice the cake into half (horizontally) using a long serrated knife.

To make the cream, beat 200g of whipping cream at high speed until stiff peaks form. Fold in the desiccated coconut, mix well. In a separate bowl, mix the remaining whipping cream with cocoa powder at high speed until stiff peaks form.

Place half of a cake on a serving plate. Spread a layer of whipped cream, lay another half of cake on top. Repeat till 4th layer of cake, cover the top and sides of the cake with cocoa whipped cream.

For decoration, mix the white fondant icing with cocoa powder to achieve a beige-brown colour. Separate around a quarter of the fondant and add further cocoa powder for one of the fondants to achieve a medium-brown colour. Roll the beige-brown fondant to a thickness of 5 mm, cut out two antlers and insert a skewer into the base of each antler. Roll the remaining beige-brown fondant to a thickness of 2 mm and cut out two small drop shapes for the insides of the ears. Roll the medium-brown fondant to a thickness of 3 mm and cut out two larger drop shapes for the outsides of the ears. Use a little water to stick the small drops insides of the large drops to form the ears and then wrap the bottom of each ear around a skewer. Place all of the fondant pieces on a baking tray lined with baking paper. Keep in refrigerator for 10 minutes to allow it slightly hard.

Beat the whipping cream at high speed until stiff peak. Mix 1tbsp of whipped cream with black food colouring in a bowl and pipe the eyes onto the side of the cake. In a separate bowl, mix 2tbsp of whipped cream with rose red colour and use a piping bag to pipe on the nose. Add cocoa powder to the rest of the whipped cream to achieve a beige-brown colour, and use a piping bag with a star nozzle to pipe rosettes and dots on the top of the cake. Insert the prepared ears and antlers into the cake and decorate with sprinkles.