Strawberry Coconut Cake
strawberry coconut cake
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Ingredients
- Wet ingredients:*
- 175g puréed fruit (strawberries work well)
- 175ml rapeseed or sunflower oil
- 3 rounded tablespoons of jam
- 1 small pot (125g) fruit flavoured soya yoghurt, or 100ml soya milk and more jam
- Dry ingredients:*
- 100g dessicated coconut
- 225g self-raising flour
- 75g sugar (or more if sweet tooth, or none if you don't)
- 2 rounded teaspoons of baking powder
Method
- Preheat oven to 180C, and grease two 7†cake tins.
- Blend the wet ingredients.
- Stir in the coconut.
- Add the and baking powder and mix well.
- Divide between the two cake tins, and spread evenly.
- Cover with foil and bake for 35-45 minutes until a pin comes out clean.
- Allow to cool for 5 minutes before turning out to cool on a wire rack.
- Decorating
- When cool, spread a layer of jam & topping on one cake, then put the second cake on top, and spread the rest of the topping on top of that. Or sprinkle with coconut.
- Decorate with sprinkled dessicated coconut and chopped fruit.
- Topping – blend together:
- vegan margarine (e.g. Pure)
- icing sugar
- 2 teaspoons of vanilla essence
Notes
A popular kid's birthday cake too.
About
- Difficulty: Experienced
- Preparation: Bake
- Provides: 10 servings
- Yields: one cake
- Vegginess:: Vegan
Type
Timings
- Preparation: 15 minutes
- Cooking: 45 minutes
- Total:
Allergy details
Author
This recipe was reproduced with the kind permission of .
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