Coconut Strawberry Spongy Cake

INGREDIENTS

For the batter :
¼ cup soft butter ( 56g)
¾ cup sugar
1 egg
1 ½ cup flour
2 teaspoon baking powder
A pinch of salt
½ cup milk

200 to 250g strawberries sliced (depending of the size of the strawberries)

For the crumble on top :
½ cup flour
½ cup sugar
¼ butter ( 56g)
¼ cup dessicated coconut

METHOD

• Preheat your oven at 180°C (350°F) and grease a 23cm round baking pan (the one that the bottom can be removed)
• In a bowl beat the butter alone till smooth.
• Add the egg and sugar and mix
• In another bowl add the flour, baking powder and salt.
• Now incorporate with a spatula milk and flour to the first bowl by alternating (a bit of flour mix, a bit of milk mix etc)
• Spread this mixture evenly in the pan.
• Place the sliced strawberries on top till it covers everything (like you'll do for a tart)
• Make the crumble by mixing the flour sugar coconut and butter together. And sprinkle it over the strawberries.
• Bake it for more or less 35 to 45mn depending on your oven ( when inserting a stick in it, it must come out clean)

INFO & TIPS

- Nice and tasty with tea or just so
- Though it tasted very nice, next time i might reduce the amount of sugar in the crumble to 1/4 cup and use castor sugar instead (for the crumble as well) Cause with the granulated one you still feel their crunchiness..
Pic credit : Samar

WOULD YOU LIKE TO ?

COMMENTS