Strawberry & coconut shortbread cake – Food & Home Magazine

Ingredients

• ***For the pastry cream
• ⅓ cup caster sugar
• 2 tbsp flour
• 2 tbsp cornflour
• 1 cup milk
• 1 tsp vanilla essence
• 4 egg yolks
• 300 ml coconut cream
• ***For the shortbread
• 250 g butter, softened
• 1 cup icing sugar
• 1 egg
• 3¼ cups flour
• ***For the strawberry compote
• 2 tbsp caster sugar
• 1 tbsp lemon juice
• 2 tbsp water
• 250 g strawberries, sliced widthways
• ***To assemble
• 500 g strawberries, sliced widthways