Fruity loaf cake

Ingredients for 1 servings:

• 450 g strawberries
• 180 g butter, soft
• 180 g sugar
• 1 pinch of salt
• 4 m.-sized eggs
• some lemon zest
• 2 tbsp lemon juice
• 20 g desiccated coconut
• 280 g flour
• 2 tsp baking powder
• 80 ml milk
• 1 tbsp powdered sugar for dusting
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Even baking beginners can succeed

Preheat the oven to 180°C (top/bottom heat). Rinse the strawberries, pat them dry, and cut 400g of them into approximately 1cm cubes. Cream the butter with sugar and salt until light and fluffy. Thoroughly beat in the eggs, one at a time. Then stir in the lemon zest and lemon juice. Mix the desiccated coconut with 265g of the flour and the baking powder. Stir into the butter mixture along with the milk. Dust the strawberry cubes with the remaining flour. Tap off any excess flour. Carefully fold the cubes into the batter with a spatula. Thoroughly grease and flour a 30cm loaf pan. Alternatively, you can line the loaf pan with baking paper. Pour the batter into the pan and smooth it down. Place the pan on the middle rack in the center of the preheated oven and bake the cake for about 1 hour. If the surface starts to get too dark, cover the pan with baking paper. Remove the cake from the oven and let it cool. Remove the cake from the pan. Slice the remaining strawberries. Dust the cooled cake with powdered sugar and garnish with the strawberries.