This cake draws inspiration from the sweet scent of hara bushes found along the Lizard Peninsula in Cornwall. It’s one of those fragrances that can be hard to pin down, but on warm, sunny days, the wind carries this unique blend of coconut, vanilla, and almonds. When the flavors feel a bit too indulgent, a splash of lime can refresh the whole experience.
Strawberry and coconut, vanilla, almond cake
If strawberries aren’t available, chopped pineapple is a great alternative. After baking, the cake can be wrapped for up to two days, but avoid adding the coconut icing until you’re ready to serve.
Preparation 10 minutes
Cook 1 hour 15 minutes
Serve 6-8
For the cake:
200g plain flour
1¾ tsp baking powder
¼ tsp baking soda (bicarbonate of soda)
¼ tsp fine sea salt
50g ground almonds
200g room temperature butter
180g caster sugar
Zest and juice (30ml) of lime
3 large room temperature eggs
100ml coconut cream
1 tsp vanilla extract
¼ tsp almond extract
For the icing:
100ml coconut cream
100ml double cream
30g icing sugar
1½ tsp vanilla extract
To finish:
200g strawberries (washed)
10g flaked coconut (lightly toasted)
1 lime
Line the base and sides of a 20cm round cake tin with baking paper and preheat the oven to 195C (175C fan) or 380F/gas mark 5½.
Sift the flour, baking powder, baking soda, and salt into a medium bowl, then mix in the ground almonds.
In a bowl of an electric mixer fitted with a paddle attachment, combine the butter, sugar, and lime zest. Beat at medium speed until light and creamy, about two minutes. Add the eggs one at a time, mixing well with each addition. Remember to scrape the bowl’s sides to ensure everything blends evenly.
In a jug, mix the coconut cream, lime juice, and both extracts. Increase the mixer speed and alternate adding the dry ingredients with the coconut cream and egg-butter mixture in three batches, mixing briefly between each addition as needed.
Pour the batter into the lined tin and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. Once baked, transfer the cake to a cooling rack and let it cool completely.
When you’re ready to serve, make the coconut icing. Combine all the icing ingredients in the mixer bowl and beat at medium speed until the mixture thickens to soft peaks.
Spread the icing over the cooled cake, arrange the strawberries on top, and sprinkle with toasted coconut and grated lime zest. Slice and serve.
