Bake at 180°C (or 160° fan forced) for 35 to 40 minutes or until cake springs back when lightly touched.
Sift flour and cocoa into bowl, add remaining ingredients and beat on low speed with an electric mixer until combined.
Beat butter in a small bowl with an electric mixer until as white as possible.
Pour mixture into a baking paper lined 20cm round cake tin. Bake at 180°C (or 160° fan forced) for 50 to 55 minutes or until cake springs back when lightly touched.
Sift together the icing sugar and cocoa, add the coconut and sultanas.
Melt butter in a large saucepan. Add brown sugar, golden syrup and condensed milk; stir over a medium heat until boiling. Lower heat and cook, stirring for 10 minutes.
Combine sugar, water, vinegar and glucose syrup in a large pot over low heat until sugar dissolves. Stir once. Turn to high. DO NOT STIR.
Dissolve gelatine in boiling water. Pour over sugar, add vanilla and tartar.
Remove to a cool surface. Stir in the peanuts and pour mixture into the pan, spreading the nuts evenly. Let peanut brittle set and cool before breaking into bite-size pieces.
Pour into small patty cake papers. If desired, decorate with sprinkles.
Sprinkle half the coconut over the base of a foil-lined baking dish. Top with marshmallows, white choc bits, nuts, cherries and remaining coconut.
Sprinkle over the Hundreds and Thousands and Sprinkles. Put in fridge for 30 mins to 1 hour to set.