strawberry coconut cake
melted butter or margarine, for greasing
270ml coconut milk
105g (1 1/2 cups) desiccated coconut
200g butter, at room temperature
295g (1 1/3 cups) caster sugar
250g (1 2/3 cups) self raising flour, sifter
160g (1/2 cup) strawberry jam
125ml (1/2 cup) sour cream
250g (1 punnet) small strawberries
icing sugar to decorate
preheat oven to 180 degrees C. brush 2 round 20 cm cake pans with the melted butter or margarine to grease. line the base of each pan with non-stick baking paper.
combine the coconut milk and coconut in a small saucepan and bring to a simmer over medium heat. remove from heat, transfer to a bowl and cool to room temperature. beat butter and caster sugar in a large mixing bowl with electric beaters until pale and creamy. add the eggs one at a time and beat well after each addition until combine. fold a large spoonful of flour into the butter mixture with large spoon. fold in the coconut mixture and then fold in the remaining flour until combined. divide mixture evenly between the prepared pans and smooth the surfaces.
bake in preheated oven for 25 - 30 minutes or until golden and cooked when a skewer inserted into the center of the cake comes out clean. stand in pan for 10 minutes then run a knife around the edge of the cake and tune them onto wire racks to cool.
to assemble, place one cake layer on a serving plate and spread evenly with the strawberry jam and then the sour cream. top with remaining cake layer. decorate with the strawberries and sprinkle liberally with icing sugar