The Sponge Cake;
Preheat oven to 170°C. Butter and line 2 x 6" cake tins. (We made 2 batches and used 4 x 8" tins... HUGE CAKE!).
Place flour, cornflour, baking powder, baking soda and salt into the Thermomix bowl and combine 10 sec/speed 10. Sieve into a bowl and set aside.
Place eggs and sugar into the Thermomix bowl and whip 8 min/37°C/Butterfly/speed 3/MC off.
Whip 20 min/Butterfly/speed 3/MC off. Remove Butterfly.
Add half of the flour mix to the Thermomix bowl and incorporate 6 sec/Interval/dough setting.
Pour in the melted butter then add the remaining flour mix. 12 sec/Interval/dough setting. Finish combining by gently folding with a spatula.
Divide between prepared tins and bake 25-30 minutes or until golden and springing back when touched in the centre. Cool cakes completely before continuing.
Place butter and chocolate into the Thermomix bowl and melt 4 min/37°C/speed 2. Scrape down sides of bowl half way through.
Add icing sugar and milk and combine 10 sec/speed 6. Scrape down bowl and repeat.
Coat sponge in the glaze and cover in coconut. Refrigerate until set so it's easier to handle.
Place cream and vanilla into the Thermomix bowl, whip 20 sec/Butterfly/speed 4. or until soft peaks form.
Place one sponge onto a serving plate and top with some jam, cream and berries. Top with the other sponge and add more jam, cream and berries. Garnish with mint leaves/flowers/extra berries as you wish.