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This delicious summer cake is made extra good with fresh strawberries and rhubarb straight from the garden or the farmers market. Ingredients 190 g 1 12 cup flour 40 g 34 cup sliced coconut or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 14 teaspoon fine salt 225 g 1 cup butter or avocado oil for a healthier choice 220 g 1 cup granulated sugar 2 eggs 10 strawberries cut in half 2-3 rhubarbs cut into cubes 1 tablespoons granulated sugar Directions Mix all the dry ingredients in a bowl. In a mixing machine add melted butteroil and sugar and mix with whisk attachment until lighter and fluffy. Add one egg at a time and mix well in between each. Change attachment from whisk to paddle and add half the flour stir slowly until combined and add the rest. Wash the fruits and cut strawberries in half and the rhubarb in cubes. Heat the oven to 180 C 350 F. In a 24 cm 9 inch spring pan place a piece of parchment paper in the bottom and coat the bottom and sides with butteroil. Pour 13 of the batter into the spring pan spread out to cover most of the bottom. Place strawberries with the cut side down all over the pan. Pour the rest of the batter in and spread out to cover the strawberries. Place the rhubarb pieces on top and gently press them down into the batter. They dont have to be covered in batter. Sprinkle the sugar over top and bake in the oven for 55-65 minutes. Test with a toothpick too see if the cake is done. Stick it in the cake and if it comes out clean the cake is ready. Let it cool for a little bit before serving with ice cream whipped cream or simply as is. Delicious -Enjoy RECIPES StrawberryRhubarbandCoconutCake Delicious Recipe by Ayoe and Bob Lai www.threemorebites.com 32 WWW.FLIPMAGAZINE.NETAUGUST2015