Preheat the oven to 180°C. Grease and line a 20cm cake tin with baking paper.
Place the vanilla bean seeds, quartered strawberries, lemon zest and 40g of the caster sugar in a bowl, mix and set aside for an hour.
Cream the butter and remaining 140g of caster sugar until light and fluffy. Add the vanilla extract then the eggs, one at a time mixing in between. Add the ground almonds, coconut, flour and baking powder and mix until we combined. Add half the strawberries and any syrup in the base of the bowl to the batter and gently fold through.
Spoon mixture into cake tin and spoon over remaining strawberries. Bake for 30 minutes.
Meanwhile, melt butter for topping. Add lemon zest, caster sugar and almonds and mix to combine.
Remove cake from oven and spoon over topping. Bake for a further 15-18 minutes or until lightly golden and firm. Let cool in tin.
Serve with a dusting of icing sugar and whipped cream.
INGREDIENTS
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