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Preheat the oven to 180ºC/160ºC Fan/Gas Mark 4. Grease and base line 2 x 20cm cake tins with non-stick baking paper. Mix together the sugar, almond milk and coconut oil.
Sift the flour, cocoa powder and baking powder into a large bowl and mix in the ground almonds and coconut. Make a well in the centre and whisk in the milk mixture to form a smooth batter.
Divide the batter between the 2 tins, spread evenly, then bake for 20-25 mins until a skewer comes out clean. Cool slightly before removing from the tin, then leave on the side to cool completely.
To make the frosting, place the chocolate in a bowl over a saucepan of simmering water and heat gently until melted, then allow to cool. Dip the halved strawberries until coated halfway up and dip the tips in the remaining coconut. Place on a tray lined with parchment paper and chill to set. Take the coconut milk tins from the fridge and scoop out the set coconut cream, discarding any liquid. Weigh 300g of this into a bowl and whisk in the remaining chocolate and golden syrup.
Place 1 cake onto a serving plate and spread over a third of the frosting. Top with the other cake and spread the remaining frosting over the top and sides until smooth. Decorate with the chocolate strawberries around the edge. Sprinkle the rest of the coconut in the centre of the cake.