I love this summer cake – it's so easy to make, and you can add any berries you fancy. I adore using strawberries, though, especially when they're at their best, which is from the start of May until the end of September.
Other swaps you can try include using coconut sugar instead of caster, and an all-purpose gluten-free flour, if you like.
The recipe here makes two 20cm round cakes, or one large 30x20cm traybake, but if you'd like to make just one round, simply halve the recipe.
Equally, you could layer the rounds to make a traditional cake, with whipped coconut cream filling and strawberry jam. In fact, that sounds so delicious I might make that next...!
1½ cups refrigerated coconut milk
1 tbsp apple cider vinegar or lemon juice
2 tsp vanilla extract
½ cup groundnut or coconut oil (melted)
2 cups plain flour
½ cup desiccated coconut
1 tbsp baking powder
½ tsp bicarbonate soda
¾ cup caster sugar
Pinch of salt
For the topping
400g strawberries, hulled and halved or quartered
2 tbsp caster sugar
¼ cup icing sugar
Toasted coconut chips
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