Coconut Sconecakes with Strawberrys
1.5 c flour (unbleached)
1/2 c sugar
1/2 c fine grated coconut (unsweetened)
3 tsp baking powder
1 big pinch of salt
3/4 c soymilk
1/4 c oil
1 tsp vanilla extract
1 tsp almond extract
12 strawberries, sliced (can use frozen, as I did)
Preheat oven to 350 f.
Combine all the dry ingredients together in a big bowl. Combine all wet ingredients in another bowl. Once oven is at temperature, add the wet to the dry, stirring lightly until everything is mixed up. Be careful not to overmix and make sure you get the dry on the bottom of the bowl.
Spray a 10 inch metal (oven safe) skillet with oil and add dough, lightly pushing to evenly fill the pan (you can use an 8x8 pan, but I use a skillet because I used to bake everything for my better half back in his "batchlor pad" in this pan because he had nothing else!). Bake for 25 minutes or until brown and a toothpick inserted comes out clean. Once cooled, slice and serve with berries on top.
I call these "sconecakes" because it is like shortcake but sweeter. And because I can.