Strawberry & coconut shortbread cake

What goes with tea better than crunchy buttermilk rusks? Cakes! Get your finest china ready for this strawberry & coconut shortbread cake recipe! INGREDIENTS For the pastry cream ⅓ cup caster sugar 2 tbsp flour 2 tbsp cornflour 1 cup milk 1 tsp vanilla essence 4 egg yolks 300 ml coconut cream  For the shortbread 250 g butter, softened 1 cup icing sugar 1 egg 3¼ cups flour For the strawberry compote 2 tbsp caster sugar 1 tbsp lemon juice 2 tbsp water 250 g strawberries, sliced widthways  To assemble 500 g strawberries, sliced widthways METHOD For the pastry cream Place sugar, flours and ¼ cup of the milk in a bowl and mix until no lumps remain.  Place the remaining milk and vanilla in a pot over medium heat. Once simmering, remove from the heat and slowly whisk into the first bowl. Place the mixture back into the pot and boil until it thickens.  Add the egg yolks, whisking fast to incorporate them. Strain through a fine mesh sieve and cover the surface of the pastry cream with cling film. Refrigerate for two hours. Once cold, beat the coconut cream to soft peaks and gently fold into the custard. … Continue reading Strawberry & coconut shortbread cake