Preparation
Preheat the oven to 180 degrees C/160 degrees C fan/350 degrees F/ Gas Mark 4
Lightly grease two 20cm cake tins and line the bases with greaseproof paper
For the Sponge
Combine all the dry ingredients in a large mixing bowl.
In a separate bowl, mix together all the wet ingredients, except the vinegar.
Add the liquid mixture to the flour mixture and fold together.
Stir the vinegar into the mixture (it will froth up a bit), then immediately divide the mixture evenly between the cake tins.
Bake in the oven for 30-35 mins or until a knife inserted into the centre comes out fairly clean. (Cover with tin foil for the last part of baking if you feel they are browning too quickly.)
Remove the cakes from the oven and leave to cool for 10 mins before carefully turning out onto a wire rack to cool completely.
For the icing
Remove the cans of coconut milk from the fridge without shaking them. Remove the lids and carefully scoop out the firm, set coconut cream leaving the coconut water in the cans. (Keep this to use for soups, curries, smoothies etc.)
Add the thick coconut cream to the bowl of a food processor, add the syrup, cocoa powder, vanilla and salt and blitz until completely smooth.
Transfer to a bowl, cover and chill for at least 30 minutes.
Assembling the cake
Make sure that the cakes are completely cool otherwise the icing will melt.
Ice one layer of cake with about half the icing, stack the second cake on top and ice the top layer. (If you have icing left over, keep it - it is great to dip fruit in for a treat!)
Decorate the top with strawberries and chocolate shards. Dust with icing sugar if you wish.