Strawberry & coconut shortbread cake – Food & Home Magazine

Name: Strawberry & coconut shortbread cake – Food & Home Magazine
Total time: 190 min
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

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Make this luscious dessert combining crisp shortbread rounds, creamy coconut pastry, and fresh strawberry compote. Perfect for afternoon tea.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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