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, and how many benefiical ingredients there are!

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. 

3 large eggs, lightly beaten
170mls coconut milk
125g maple syrup or warmed 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 2 lemons 
300g 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.

Line the baking tin (about 20-22cm diameter) 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 (for a nutty crunch).
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 in the tin completely 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.