2tbspvegetable shorteningmelted, to grease the cake tins
2tbspflour to dust the cake tins
<b>For the coconut cream and to serve</b>
400g| 14oz tin full fat coconut milk<b>chilled overnight</b>
150g| 5.3oz icing sugar
handful strawberriesquartered, to serve
icing sugar to dust
Preheat the oven to 180C (350F). Brush two 16cm (6in) cake tins with the melted vegetable shortening (I used Trex) and dust with flour, shaking out any excess.
Sift the flour, sugar and soda into a large bowl.
Mix the milk, oil, vinegar and vanilla extract together and then pour into the bowl with the flour.
Use a balloon whisk to thoroughly mix the batter until smooth.
Divide between the prepared tins and tap against the counter.
Bake for 45-50 minutes until the cake is springy to the touch and a skewer inserted in the centre comes out clean. If the cakes are browning too much you may need to cover them with some foil after 30 minutes.
Carefully turn out onto a wire rack and leave to cool completely. You might need to level the cakes before sandwiching the layers.
Open the tin of coconut milk and scoop the solid cream into your mixing bowl. You can use the liquid in smoothies or discard.
Add icing sugar and vanilla and ideally chill the bowl for 20 minutes.
Whisk slowly to combine at first and then increase the speed until you have firm peaks.
Spread some of the cream over the bottom cake layer and sanwich with top layer. Spread some cream over the top and then arrange strawberries over the top.