3 Eggs

1/2 cup of sugar

1/4 cup of coconut oil

1/2 cup of coconut milk

1/2 teaspoon of vanilla

1 1/2 cups of flour

2 1/2 teaspoons of baking powder

1/2 teaspoon of baking soda

A pinch of salt

1 1/2 cup of chopped strawberries

Instructions

Coat the chopped strawberries with flour, put them in a bowl and dust flour on top, shake the bowl in a way that all the strawberries get coated, this will prevent the strawberries to sink to the bottom of the cake. Reserve.

Heat the oven to 350F.

In a stand mixer, beat the eggs and sugar until it turns a light fluffy batter. Add the coconut cream and vanilla and mix well. Combine all dry ingredients (flour, baking soda, baking powder and salt) mix well in the low speed do not mix the flour too long. Add the strawberries and fold them into the dough with a spatula. If you have granulated sugar sprinkle a little on top of the cake.

Bake for approximately 45 mins in a 9 inch funnel cake pan.

Enjoy.