Summer Strawberry & Coconut Cake
Ingredients
- 120g Tub Stork Margarine
- 200g caster sugar
- 2 eggs
- 60g shredded coconut
- 250g plain flour
- 1 tsp baking powder
- 200ml coconut milk
- 150g frozen strawberries
- 2 tbsp coconut flakes
- 1 tbsp icing sugar
- Strawberry ice-cream for serving
Method
- Beat together the Stork Margarine and sugar until light and fluffy then beat in the eggs one by one.
- Stir in the coconut, flour and baking powder, followed by the coconut milk. Spoon the mixture into a lined 20cm cake tin.
- Press in the frozen whole strawberries into the top and bake in the oven at 180C for 45-50 minutes.
- When cool and ready to serve, decorate the top with coconut flakes and dusted with icing sugar.
- Cut into wedges and serve with a scoop of strawberry ice-cream on top.
