GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
TrufflesWhite03
WHITE CHOCOLATE, MASALA AND PISTACHIO TRUFFLES
Truffles02
CHOCOLATE TRUFFLES
ChocMartini07
CHOCOLATE ESPRESSO MARTINI
Pork10
CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE
Chocolate Hoisin Sauce
CHOCOLATE HOISIN SAUCE
Milkshake02
CHOCOLATE NUTELLA MILKSHAKE
HotChoc01
GOOD OLD-FASHIONED HOT CHOCOLATE
May09Bread&Butter04
BREAD & BUTTER PUDDING
May09RoastChicken04
BUTTER-BASTED ROAST CHICKEN
Pistachio white choc chip cookies-0072
Pistachio white choc chip cookies
May09Butterscotch02
Butterscotch sauce
March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Strawberry coconut snack cake
A quick and hassle-free snacking cake ideal for a simple tea party! Serve with a dollop of yoghurt or whipped cream rippled with strawberry jam.

Strawberry coconut snack cake

Servings: 4-6

Ingredients

1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
1/3 cup (80ml) vegetable oil or NOMU Extra Virgin Olive Oil
1/3 cup (80ml) plain thick Greek yoghurt
1/2 cup (125ml) desiccated coconut
150g strawberries
1 tbsp castor sugar, for sprinkling

Directions

Preheat the oven to 160°C and line a 20cm square tin with baking paper.

Whisk the eggs until foamy, then whisk in the oil and yoghurt until combined. Add the coconut and cake mix and stir to form a smooth batter.

Spread the batter into the prepared tin. Hull the strawberries and slice each one into 3 thick slices. Sprinkle the strawberries over the cake batter followed by the castor sugar.

Bake for 25-30 minutes or until cooked when tested with a skewer. Allow to cool completely.

Serve slices of cake with an extra dollop of yoghurt or some whipped cream.

Tip: For a vegan-friendly version of this recipe, follow the above method using our Vegan Vanilla Cake recipe.

Ingredients

1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
1/3 cup (80ml) vegetable oil or NOMU Extra Virgin Olive Oil
1/3 cup (80ml) plain thick Greek yoghurt
1/2 cup (125ml) desiccated coconut
150g strawberries
1 tbsp castor sugar, for sprinkling

Directions

Preheat the oven to 160°C and line a 20cm square tin with baking paper.

Whisk the eggs until foamy, then whisk in the oil and yoghurt until combined. Add the coconut and cake mix and stir to form a smooth batter.

Spread the batter into the prepared tin. Hull the strawberries and slice each one into 3 thick slices. Sprinkle the strawberries over the cake batter followed by the castor sugar.

Bake for 25-30 minutes or until cooked when tested with a skewer. Allow to cool completely.

Serve slices of cake with an extra dollop of yoghurt or some whipped cream.

Tip: For a vegan-friendly version of this recipe, follow the above method using our Vegan Vanilla Cake recipe.

You may also like

/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips