Strawberry Cake and Coconut Whipped Cream
From ‘Get the Glow’ by Madeleine Shaw
Courses
Dessert
Servings
Prep Time
12
15
minutes
Cook Time
45
minutes
Servings
Prep Time
12
15
minutes
Cook Time
45
minutes
Ingredients
170
g
butter or coconut oil
plus extra for greasing (I use goats butter)
300
g
ground almonds
or gluten free flour
1
tsp
baking powder
170
g
coconut sugar or honey
1
tsp
vanilla extract
3
large eggs
300
g
strawberries
hulled and cut in half
For the coconut cream:
1
x 400ml tin coconut milk
1/2
tsp
cinnamon
Instructions
For the coconut cream, refrigerate the tin of milk and an empty bowl overnight
Preheat the oven to 160oC
Grease and line a 23cm cake tin
Mix the almonds and baking powder in a large bowl
Blitz the butter, coconut sugar and vanilla in a food processor until light and fluffy
Add the eggs one at a time, mixing after each one
Slowly add the flour mixture
Transfer the mixture to a bowl and fold in the strawberries
Pour it into the cake tin and bake for about 45 minutes
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)
Scoop the cream out and put it in the chilled bowl and whip with a handheld electric mixer until it fluffs up
Add the cinnamon and whip again