- Step 1
Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
- Step 2
Place 150g of the chocolate, 2½ cups of the coconut milk and the vanilla in a microwavesafe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute 30 seconds or until mixture is smooth.
- Step 3
Sift flour, baking powder, sugar and cocoa into a large bowl. Make a well. Add chocolate mixture. Whisk to combine. Pour into prepared pan.
- Step 4
Bake for 50 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack, top-side up, to cool completely.
- Step 5
Place remaining chocolate and coconut milk in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute 30 seconds or until mixture is smooth. Stand for 2 hours to thicken slightly.
- Step 6
Split cake in half horizontally. Spread 1/2 the ganache over bottom half of cake. Top with remaining half. Spread remaining ganache over top of cake. Decorate with strawberries. Sprinkle with coconut. Serve.
We used generic branded chocolate from the supermarket. Check all packaging carefully to make sure the chocolate you use contains no animal products.