Coconut Cake with Strawberry Jam
Serves 8 servings
Ingredients
- 1 cup desiccated coconut
- 1 cup coconut milk
- 1 cup caster sugar
- 1 cup allergy-free self-raising flour
- 250 grams strawberries hulled, chopped
- 1/2 lemon juiced
Instructions
- Preheat oven to 180C.
- Place desiccated coconut, coconut milk, 1/2 cup caster sugar and allergy-free self-raising flour in a bowl and mix.
- Line a loaf tin with baking paper and pour the mixture in.
- Bake for 40 minutes or until a skewer inserted comes out clean.
- To make the strawberry jam, place the strawberries, lemon and 1/2 cup caster sugar into a large microwave-safe heatproof bowl.
- Microwave, uncovered, for 12 to 15 minutes on high, stirring every 3 minutes until thick and 'jam-like'.
Recipe Notes
Note: The jam should still be a little runny as it will thicken when cooling.