STRAWBERRY & COCONUT SHORTCAKE
Recipe can easily be doubled and cooked in a 23cm springform pan to serve 12.
¼ cup Natvia ¼ cup Banaban Coconut Oil 1 egg ½ tsp vanilla extract ½ cup flour of choice ¼ cup desiccated coconut ¾ tsp baking powder ¼ cup milk or choice 1 punnet (250g) fresh strawberries 10g coconut chips, to decorate FROSTING 1 tub (220g) cream cheese 1/3 cup Natvia icing mixture ½ tsp vanilla extract
Preheat oven to 180C. Lightly grease and line a 15cm round springform pan with baking paper. In a medium bowl, combine the flour, coconut and baking powder. In another bowl, beat together the Natvia and coconut oil. Add the egg and vanilla and beat until combined. Add the flour mixture and then the milk. Pour batter into prepared pan and bake for 20-25 minutes or until a skewer inserted comes out clean. Turn cake out onto a wire rack to cool. Reserve six of the strawberries for decoration. Remove stems of remaining strawberries and roughly chop. To make the frosting, beat together all ingredients in a medium bowl. Slice cake in half horizonally, spread one half of the frosting mixture on the first cake, scatter with chopped strawberries, then place the second half of the cake on top to sandwich. Spread cake with remaining frosting. Remove stem and halve the remaining six strawberries, then arrange on top of the cake and sprinkle with coconut chips.