Strawberry Cake and Coconut Whipped Cream
From ‘Get the Glow’ by Madeleine Shaw
Servings Prep Time
12 15minutes
Cook Time
45minutes
Servings Prep Time
12 15minutes
Cook Time
45minutes
Ingredients
Instructions
  1. For the coconut cream, refrigerate the tin of milk and an empty bowl overnight
  2. Preheat the oven to 160oC
  3. Grease and line a 23cm cake tin
  4. Mix the almonds and baking powder in a large bowl
  5. Blitz the butter, coconut sugar and vanilla in a food processor until light and fluffy
  6. Add the eggs one at a time, mixing after each one
  7. Slowly add the flour mixture
  8. Transfer the mixture to a bowl and fold in the strawberries
  9. Pour it into the cake tin and bake for about 45 minutes
  10. For the coconut cream open the refrigerated tin and drain off the milk that will have separated from the cream (use this in a smoothie or as a drink)
  11. Scoop the cream out and put it in the chilled bowl and whip with a handheld electric mixer until it fluffs up
  12. Add the cinnamon and whip again