Ingredients
Icing
Method
1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease 2 x 23cm sandwich pans. Line base with baking paper. Dust sides of pans with a little flour, shaking out excess.
2.In a large bowl, beat eggs with an electric mixer until frothy. Gradually add sugar. Beat until thick and pale and mixture holds its shape (this can take up to 10 minutes).
3.Combine water and butter in a jug. Sift flour and cornflour together in a bowl. Fold flour lightly into egg mixture, a little at a time, followed by water mixture.
4.Pour mixture evenly into prepared pans. Bake 15-20 minutes until sponge springs back when touched lightly. Loosen edges with a butter knife. Turn out cakes onto wire rack. Cool completely.
5.To make icing: Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter. Mix until smooth. Place over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is of coating consistency.
6.Spread icing over cakes. Drain off excess. Coat in coconut. Place on a wire rack and leave to set.
7.Sandwich cakes together with half the cream. Serve in wedges with remaining cream. Serve with strawberries, if desired.
