On its own this cake is just ho-hum, but with strawberries it’s delicious. If you’re not going to consume the whole thing in one sitting only prepare as many strawberries as needed.
Coconut-Cornmeal Cake with Strawberries
1 1/2 cups all-purpose flour
1/2 cup stone ground yellow cornmeal (regular will do in a pinch)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/3 cup coconut oil
1/2 cup buttermilk
2 large eggs, at room temperature
The zest of 1 large lemon (about 1 tablespoon)
2 tablespoons unsweetened coconut flakes
1 tablespoon sugar
2 pounds strawberries, hulled and sliced
1/4 cup orange liqueur, orange juice, or freshly squeezed lemon juice with sugar to taste
Set Sun Oven out to preheat. Grease a 8-inch cake pan with coconut oil.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt; set aside. In a large bowl, use an electric mixer to beat together the sugar and coconut oil, beat in the buttermilk, eggs, and zest. Stir in the flour mixture until just blended. Pour the batter into the prepared pan. Sprinkle with the coconut flakes and sugar. Bake in the Sun Oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 45 minutes to 1 hour. Cool on a rack in the pan for 15 minutes. Remove the cake from the pan and cool completely on the rack. While the cake is baking combine the strawberries with liquid of choice in a large bowl. Cover and refrigerate until ready to serve.