strawberry coconut cake
  • Cooking Time: 30 minutes
  • Servings: 12
  • Preparation Time: 20 minutes
  • 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
  • 4 eggs
  • 250g (1 2/3 cups) self raising flour, sifter
  • filling
  • 160g (1/2 cup) strawberry jam
  • 125ml (1/2 cup) sour cream
  • topping
  • 250g (1 punnet) small strawberries
  • icing sugar to decorate
  1. 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.
  2. 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.
  3. 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.
  4. 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