Place the coconut cream, golden syrup and vanilla in the bowl of a kitchen stand mixer and whisk on high untiltl thickened. Put the cream in the fridge for at least 1 hour to thicken more before using (you can also put it in the freezer if you are in a rush).
Spread a small amount of whipped cream over a long serving plate.
Spread the whipped cream over the bottom side of 1 biscuit and top with another biscuit.
Continue spreading and stacking until you have 4 biscuits in a pile. Don't be stingy with the cream; you can always whip up more for the outside if you run out.
Place the biscuit pile lengthways on the tray (so that each biscuit is in contact with the plate). The cream already on the plate will help it to stand up and stay in place.
Repeat the process 2 more times, and lay the biscuit piles next to each other on the tray. (This is based on using 12 ANZAC biscuits, but if you have 4 more and want to make a bigger ripple cake make another row but increase your cream to 2 1/2 cups)
Spread the whipped cream over the top and sides of the biscuit piles until the biscuits are completely covered in cream.
Cover and keep in the fridge for at least 24 hours before serving. It needs at least this long to soften the cookies. The cream may appear to have some brown spots after this long. This is normal and can be covered up with fresh cream or by crumbling any remaining cookies on top.
Slice and keep refridgerated.