Rustic Strawberry Coconut Cake

• 250 g sweet pastry dough
• 4 teaspoons strawberry jam
• 60 g designated coconut
• 1 egg yolk (from a large egg)
• 60 g icing sugar
• 150 g plain flour
• 150 g butter
• 50 g icing sugar
• 1 egg yolk

1. Mix all the pastry ingredients together and knead until you get dough.
2. Wrap in cling film and leave in a fridge for 1 hour.
3. The pastry can be made 1 -2 days ahead (stored in the fridge).
4. When taken out, let it soften at room temperature for a while.
5. First prepare coconut mixture.
6. Whisk the egg yolk until stiff.
7. Add icing sugar.
8. Whisk again until nice and smooth.
9. Add the coconut and mix again.
10. Butter your cake tin.
11. Use your fingers to push the pastry down into the tin.
12. Cover the pastry with strawberry jam.
13. Add the coconut mix.
14. Bake for 30 minutes at 180C.
15. Enjoy!

sweet pastry, strawberry jam, coconut, egg yolk, icing sugar, flour, butter, icing sugar, egg yolk

Taken from www.food.com/recipe/rustic-strawberry-coconut-cake-522988 (may not work)