This delicious summer cake is made extra good with fresh strawberries and rhubarb straight from the garden or the farmer’s market.
190 g (1 1/2 cup) flour
40 g (3/4 cup) sliced coconut, or shredded if you prefer
1 teaspoon baking powder
1 teaspoon vanilla sugar
1/4 teaspoon fine salt
225 g (1 cup) butter or avocado oil for a healthier choice
220 g (1 cup) granulated sugar
10 strawberries, cut in half
2-3 rhubarbs, cut into cubes
1 tablespoons granulated sugar
Mix all the dry ingredients in a bowl.
In a mixing machine add melted butter/oil and sugar and mix with whisk attachment till lighter and fluffy. Add one egg at a time and mix well in between each.
Change attachment from whisk to paddle and add half the flour, stir slowly till combined and add the rest.
Wash the fruits and cut strawberries in half and the rhubarb in cubes.
Heat the oven to 180 C (350 F).
In a 24 cm (9 inch) spring pan place a piece of parchment paper in the bottom and coat bottom and sides with butter/oil.
Pour 1/3 of the batter into the spring pan spread out to cover most of the bottom.
Place strawberries with the cut side down all over the pan.
Pour the rest of the batter in and spread out to cover the strawberries.
Place the rhubarb pieces on top and gently press then down into the batter. They don’t have to be covered in batter.
Sprinkle the sugar over top and bake in the oven for 55-65 minutes.
Test with a toothpick too see if the cake is done. Stick it in the cake and if it comes out clean, the cake is ready.
Let cool for a little bit before serving with ice cream, whipped cream or simply as is.