Sponge Cake

1. Whisk sponge cake mix and eggs at high speed for 6-7 minutes.
2. Pour the water and continue whisking for another 3-4 minutes.
3. Reduce the speed and gradually add in the oil.
4. Preheat oven to 180°c (350F) and bake for 25-30 minutes.

Coconut Ganache

1. Put whipped cream and Kara Creamed Coconut (paste) and Kara Coconut Cream in a pot and bring to the boil.
2. Put dark chocolate in a bowl and stir in cream mixture. When mixture is cool, add in butter and stir well.

Chocolate Glaze

1. Melt the dark chocolate over bain-marie; add in the shortening, and mix well with a wooden spatula.

Assembly

1. Slice the sponge cake into 3 layers.
2. Spread Coconut Ganache on top of 2 of the layers and sandwich them on top of each other; top up the last layer of the sponge cake.
3. Glaze the cake with chocolate glaze melted at 40°C.
4. Garnish with fresh strawberries.

Serving portion: 2 persons | Preparation time: 40 mins