Recipes/Coconut, vanilla and almond cake with strawberries

Coconut, vanilla and almond cake with strawberries

When strawberries aren’t in season, chopped pineapple also works beautifully here. Once baked, the cake will keep, wrapped, for up to two days, but don’t top it with the coconut icing until just before you want to serve

Prep

10 min

Cook

75 min

Total

85 min

Makes

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A traditional Bakewell tart consists of a pastry shell filled with jam and almond cream filling, finished with a layer of icing and a cherry on top. My version here replaces the jam layer with fresh plums for brightness and acidity. A little raising agent in the rich nutty filling lightens the crumb, while the layer of white icing has been replaced by a light dusting of icing sugar. Cut into bars, this is a hand-held, portable cake to take with you on a long drive, to a picnic or to pack into a lunchbox, but it’s equally good plated for dessert and served with cream.