Coconut Cake with Strawberry Jam - 4 Ingredients
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Coconut Cake with Strawberry Jam

Serves 8 servings


  • 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


  • 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.

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