Strawberry and Coconut Cake

Here’s a special occasion cake - moist, delicious & easy-as to make.

It's a summer weekend here in the UK and so I felt inspired to make a berry cake.

You know me… this cake may taste great but you’ll be surprised how low in sugar it is.

Go ahead and give it a try; I’d love to see your photos, please share on social media & tag me in.

If you'd like to see the video making this cake please head over to my YouTube channel here. 

2 eggs, lightly beaten
170mls coconut cream or milk
125g maple syrup or runny honey (amount depends on how sweet your syrup/honey is)
90g ground nuts/seeds (I used ground almonds, sunflower)
45g desiccated coconut
90g flour (I used buckwheat flour)
1 ½  teaspoons baking powder
Zest from 1 lemon 
200g chopped strawberries or mixed berries, save a few berries to decorate the top
Optional - 2 tablespoons whole nuts or seeds (I used pistachio nuts)  

Set your oven to 190˚C regular, 170˚C fan forced, and line the baking tin with baking/parchment paper. If using muffin-sized tins then line with muffin paper.
Pop the eggs, coconut cream and syrup into a mixing bowl and beat together well.
Add the ground nuts/seeds, flour, desiccated coconut, baking powder.
Grate in the lemon zest. 
Mix together, taking care not to over beat.
Fold through the berries and, if using, the whole nuts/seeds.
Pour into the cake tin and if you wish, decorate the top with more berries. Put the cake into the oven to bake for 35 - 40 minutes, or until a cake skewer comes away clean.
For muffin sized cakes bake for 15-20 minutes, or until a cake skewer comes away clean.
Leave to cool before cutting.     

Store in an airtight container: For a couple of days at room temperature, or 5 days if stored in the fridge. This cake freezes well too.