Coconut Cream Filling 

1. Follow the instructions as stated on the can of your Nature’s Charm Coconut Whipping Cream. 
2. When you’re whipping the cream, add icing sugar and vanilla, and whip until thick. 
3. Place your cream in the fridge until ready to use. 

Sponge Cake

1. Preheat your conventional oven to 160°C (320°F). Grease a jelly roll pan, line with baking paper, and grease again. 
2. In a large mixing bowl, melt the butter and stir through the icing sugar until it’s dissolved. Add the soy milk, sweetened condensed milk, vinegar, and vanilla, and stir until fully combined. 
3. In a smaller mixing bowl, sieve the flour, coconut, baking powder, baking soda, and salt. Whisk to combine and create a well in the middle.
4. Pour your liquid mixture into the dry ingredients and use a firm spatula to gently fold the two components together, until completely combined. Don’t over-mix. 
5. Pour the batter into your prepared jelly roll tin and spread it out evenly with your spatula. Gently tap the cake tin on the bench to release any large air bubbles. Bake on the middle rack of your oven for 22 to 24 minutes. It should turn golden brown and be springy to touch when done. 
6. Remove your cake from the oven and let it rest until just cool to the touch; approximately 30 to 60 minutes.
7. To assemble, spread ½ your coconut cream over the top of your flat cake, leaving a 1 inch border around the edge clean. Gently but tightly roll the cake up, peeling away the baking paper as you go. Leave the last bit of the baking paper around the outside of the cake, covering the exposed area. Place in the freezer for 30 minutes, until set.
8. Remove from the freezer and remove the last bit of baking paper. Using a large serrated knife, trim the edges from both ends of the cake to reveal an even swirl. Decorate with remaining cream, add strawberries and serve.