VANILLA CAKE with STRAWBERRIES and COCONUT

• 2 1/4 cup plain flour
• 1 tbsp vanilla paste
• 3/4 tsp baking soda
• 3/4 cup sunflower oil
• 1 cup raw sugar
• 3/4 tsp salt
• 1 1/2 cup water
• 3 tbsp lemon juice
• 200 grams strawberry jam
• 50 grams strawberries, diced
• 2 tbsp coconut cream
• 1/2 cup dessicated coconut
• 3 tbsp almond meal
• 2 tbsp white chia seeds
• 23 cm round spring form cake tin

1. Preheat oven to 160c.
2. In a bowl mix the dry cake ingredients.
3. In a separate bowl mix the wet ingredients then combine the 2 and gently mix together.
4. Pour into the cake tin and bake for 40 minutes, roughly.
5. In a bowl mix the jam, strawberries and yoghurt/cream.
6. Once cooked, remove cake from oven and allow to cool completely.
7. Then open tin and remove the cake.
8. Place on bench.
9. Cut cake in half, carefully remove the top half.
10. Spread 3/4 of the strawberry mixture onto the bottom half then place top half back on top.
11. Spread the remaining mixture over the top of the cake.
12. Sprinkle the almond meal then the chia seeds and finally the dessicated coconut.
13. Serve immediately.
14. Note: must be kept in the fridge.

flour, vanilla paste, baking soda, sunflower oil, sugar, salt, water, lemon juice, strawberry jam, strawberries, coconut cream, coconut, meal, chia seeds, cake tin

Taken from cookpad.com/us/recipes/347773-vanilla-cake-with-strawberries-and-coconut (may not work)