Using a large offset spatula, spread a thin layer of ganache evenly
on top of each cake layer, and layer one on top of another to create a 4 - layer cake.
Trim top of each cake layer to level, place one cake layer on a cake stand or serving platter, Spread 1/2 of the filling over cake layer and top with another layer.
Spread the remaining half of the frosting over
the top of this cake layer, in the same manner as the first.
Repeat, brushing
the top of each cake layer with the rum syrup, then spreading 3/4 cup of the coconut filling over each layer, including the top.
Brush
the top of the cake layer with the rum syrup.
Cover a rack with a towel, then place it, towel side down, on
top of cake layer; turn upside down as a unit.
Trim
the tops of the cake layers to remove any doming.
Place a large piece of parchment paper on a cake stand and spread 1/4 cup dulce de leche over
the tops of each cake layer.
Drizzle on
top of the cake layer.
13 Ice
the top of each cake layer and stack, then evenly ice the outside and top of the entire cake.