Strawberry & Coconut Cake | Recipe | Natalie Penny

Name: Strawberry & Coconut Cake | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 180°C/160°C/Gas 4.; Add all the wet ingredients to one bowl and stir to combine. Add all the dry ingredients to another bowl, and stir to combine.; Add half the strawberries to the bowl of dry ingredients and toss gently to coat in the flour mix.; Add the wet ingredients to the dry and fold together gently until just combined.; Pour into your desired cake tin or tins, top with the remaining strawberries, and sprinkle over the caster sugar.; Bake for 30 mins, then check the cakes with a skewer – if it comes out clean and the cakes are lightly golden and risen, they're ready. If not, return to the oven for a further 5 mins and check again.; When the cakes are ready, remove from the oven and allow to cool in the tins for a good 15-30 mins.; When cool, remove from the tins and sprinkle with icing sugar. Serve with dollops of coconut yogurt, chopped strawberries and toasted coconut chips.

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Equally, you could layer the rounds to make a traditional cake, with whipped coconut cream filling and strawberry jam.

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Ingredients

Ingredients
Instructions
Preheat the oven to 180°C/160°C/Gas 4.
Add all the wet ingredients to one bowl and stir to combine. Add all the dry ingredients to another bowl, and stir to combine.
Add half the strawberries to the bowl of dry ingredients and toss gently to coat in the flour mix.
Add the wet ingredients to the dry and fold together gently until just combined.
Pour into your desired cake tin or tins, top with the remaining strawberries, and sprinkle over the caster sugar.
Bake for 30 mins, then check the cakes with a skewer – if it comes out clean and the cakes are lightly golden and risen, they're ready. If not, return to the oven for a further 5 mins and check again.
When the cakes are ready, remove from the oven and allow to cool in the tins for a good 15-30 mins.
When cool, remove from the tins and sprinkle with icing sugar. Serve with dollops of coconut yogurt, chopped strawberries and toasted coconut chips.