We had a family friendly baking day today. For us this pretty much entails baking something that requires ONLY moderate paced stirring as for mister almost two that is one of his favourite hobbies of 'cooking'.
This recipe is perfectly adapted for the small people in the world or the big people short on time. It uses oil instead of butter which means that is keeps for a bit longer. However if you have little people like mine around then you won't be able to keep it for any longer than the night!
Coconut strawberry crumble cake
Makes 1x 8" cake
Cake
2 1/4 cup flour
1 1/2 cup brown sugar
1 teaspoon baking soda
1 1/2 cup oil
2 eggs
1 cup coconut milk (or if you are feeling extra decadent use some coconut cream)
2 tablespoons strawberry powder (Fresh As is deeelicious)
Method
1.Preheat oven to 160 degrees. Grease and line an 8" cake tin
2. In a bowl combine and sift the dry ingredients and make a well in the center
3. In a second bowl combine the milk, eggs and oil. Whisk together and pour into the dry ingredients. Mix together and pour into the cake pan.
4. Lick the spoon to check that it tastes good
5. Top with crumble and bake for 40 minutes or until a skewer comes out clean. Make sure you keep stirring because it really is the most fun (please don't stir after the crumble goes on, or once the cake is in the oven. You might get burnt.
Crumble topping
1/3 cup flour
3 tablespoons brown sugar
3 tablespoons butter
1/2 cup shredded coconut
1/2 teaspoon cinnamon
Method
1. Rub the butter into the flour. Add the sugar, coconut and cinnamon. Spread evenly over the cake.
Strawberry compote (for the side - naturally)
200g strawberries (frozen is good, especially in winter)
50g sugar
Method
1. Combine ingredients in a pot. Heat until the sugar dissolves. Puree and set aside to cool. Serve with drizzled over the finished cake.
EAT THE CAKE
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