Step 1

Preheat the oven to 175°C and grease a 24cm non-stick metal pie or ceramic dish.

Step 2

Sift the flour, baking powder, cocoa and a pinch of salt into a large bowl, then stir in the coconut and caster sugar.

Step 3

In a separate bowl, combine the melted butter, milk, egg and vanilla seeds with a wooden spoon, then mix with the dry ingredients. Pour the mixture into the dish and set aside for 1 minute.

Step 4

Combine the extra cocoa powder and brown sugar in a bowl. Sprinkle the cocoa mixture over the pudding, then carefully pour 1 cup (250ml) boiling water over the top. Bake in the oven until the centre has puffed and the pudding feels firm – this should take about 30 minutes (if you're using a ceramic dish, it will take 40-45 minutes).

Step 5

Serve the pudding immediately topped with strawberries and creme fraiche.