the thing i love most about this cake is that it is so easy to make, all you need is a food processor.
i love the combination of strawberries and coconut but you could change the fruit for anything really like blueberries or peaches.
if you love the gooey centre and crispy shell on a coconut macaroon you should like this.
i found a wooden pallet in a skip across the road and made this table top for a photo backdrop, my brother ripped it apart and then put it back together to look like a table and then i stained it,
i picked the peonies from the garden as they went nicely with the red of the strawberries and cherries.
how cute are these dutch strawberries they are so little.
(depending on how big you want it you can half the recipe, i used half in very small tins and it was enough for three layers still)
14 ounces dessicated coconut
1/2 cup caster sugar
3 egg whites
1 cup chopped strawberries and cherries
line three cake tins with baking paper preheat the oven to 325f
in a food processor mix the coconut, salt and sugar together then add the egg whites, finally add the chopped fruit but just pulse enough to bring together, (keep some chunks of fruit)
separate between the three tins and press in, bake for 30 minutes until golden. leave to cool in the tins then gently remove,
whip 2 cups of double cream with 5 tbsp icing sugar and pipe in between the layers, decorate with flaked coconut and more strawberries
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