Preheat the oven to 180°C. Line the bases of 2 x 20 cm cake tins with bake paper and grease the sides with butter.

Cream the butter and sugar together until light and fluffy.

Add the egg and vanilla extract and beat well.

In a separate bowl, sift together the cake flour, salt and baking powder.

Add the flour mixture to creamed mixture, alternating with the pureed strawberries.

Divide the batter between the 2 cake tins and bake for 25-30 minutes, or until a skewer comes out clean.

Allow the cakes to cool slightly in their tins before turning out onto a tray to cool completely.

Cream the butter and icing sugar together until well mixed.

Add the cream cheese in cubes slowly until incorporated.

Add in the pureed strawberries and continue mixing for 5 minutes until the icing is light and fluffy.

Using an offset spatula, spread ⅓ of the icing on top of the first cake layer.

Place the second cake on top (upside down) and dollop the remaining ⅔ of the icing on top of the cake. Using the offset spatula, begin to smooth the icing out across the top and over the sides of the cake.

Once the cake has been filled and iced around the top and sides, gently press the Pocky chocolate-side down onto the sides of the cake until completely covered.

Scatter a generous handful of coconut flakes onto the top of the cake, allowing a shallow dip in the middle to let the eggs sit.

Place speckled Easter eggs in the middle of the coconut nest on top of the cake.