I love this summer cake, its so easy to make and you can add any berries you like. I adore this combination however especially when strawberries are at their best.
You can do some swap ins here too, coconut sugar for caster, and use an all-purpose GF flour.
The recipe here makes two 20cm round cakes or one large traybake 30x20cm, you could halve the recipe for just the one round.
Equally you could layer them to make a traditional cake, with whipped coconut cream filling and strawberry jam, that sounds so yummy I might make that next!
1 ½ cups coconut milk from chiller
1 tbs apple cider vinegar or lemon juice
2 tsp vanilla extract
½ cup groundnut or coconut oil (melted)
2 cups plain flour
½ cup desiccated coconut
1 tbs baking powder
½ tsp bicarbonate soda
¾ cup caster sugar
400g strawberries hulled and halved or quartered
Extra 2 tbs caster sugar
Toasted coconut chips
¼ cup icing sugar
Pre heat the oven to 180°C.
In a bowl add all the wet ingredients and stir to combine, set aside.
In a large bowl combine all the dry ingredients and stir to combine.
Add half the strawberries to the dry ingredient and toss gently to coat in the flour mix.
Add the wet ingredients to the dry and fold together gently until just combine.
Pour into your desired cake tin or tins and add the remaining strawberries. Sprinkle with the extra caster sugar.
Place in the pre heated oven for 30 minutes, after which check the cakes with a skewer if they come out clean and the cakes are lightly golden and risen, then they are ready. If not return to the oven for a further 5 minutes and check again, repeat if needed.
When the cakes are ready, remove from the oven and allow to cool in the tins for a good 15-30 minutes.
Remove from the tins and sprinkle with icing sugar. Serve with dollops of coconut yogurt, freshly chopped strawberries and toasted coconut chips.