Preheat the oven to 180 C. Line and grease 2 20cm/8 inch round cake tin.
Place the water, sweetener, vanilla, oil, bicarb and 4 Tablespoons of Cocoa in a large saucepan.
Bring to the boil over a medium/high heat, whisking occasionally to ensure that the cocoa is mixed into the water. Simmer the mixture for 3 minutes over medium heat, whisking regularly to prevent the mixture from boiling over.
Remove from the heat and allow to cool for 5 minutes.
Add the eggs, 1 at a time, and whisk to combine after each addition. This prevents the eggs from ‘cooking’.
Add the coconut four, extra cocoa and baking powder and lightly whisk in until well combined.
Pour into the prepared cake tins and bake for 25-30 minutes or until cooked through.
Allow the cakes to cool in the tins.
Ice/frost or serve with strawberries and whipped coconut cream.