Strawberry coconut cake

Preperation time: 1 hour
Cooking time: 30 mins
Serves: 10

Recipe Ingredients

270ml coconut milk;
135g desiccated coconut;
200g butter, plus some for greasing;
295g caster sugar;
250g self-raising flour, sifted;
4 eggs;

170g strawberry jam;
125ml sour cream;

250g strawberries;
icing sugar for decorating.

Recipe Method

Grease two 20cm (8 in) shallow cake tins with butter and line the base with baking paper.

In a small saucepan add the coconut and coconut milk and bring to a simmer. Transfer to a bowl and leave to cool to room temperature.

In a large bowl beat the butter and caster sugar with electric whisk until creamy and pale. One at a time add the eggs beating well to combine each time.

Take a large spoonful of the flour and fold into the butter mixture. Then fold in the cooled coconut mixture. Then finally fold in the remaining flour.

Evenly divide the mixture between the two cake tins. Bake in a preheated oven (180c 350F)for 25 mins or until golden.

Remove from oven and leave to stand for 10 mins.Then use a knive to run round the edge of the cakes and turn out onto wire racks. Leave to cool.

On a serving plate place one of the cake layers. Evenly spread with the strawberry jam and then the sour cream. Top with the other cake layer. Decorate with the strawberries on top and dust icing sugar over the cake.