Ingredients
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Melted butter, to grease
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2 x 250g punnets strawberries, washed, hulled, halved
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1 teaspoon vanilla bean paste
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115g (3/4 cup) plain flour
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100g (1/2 cup) caster sugar
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100g butter, chilled, chopped
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55g (3/4 cup) shredded coconut
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Pure icing sugar, to dust
Method
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1Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with melted butter. Place the strawberry in a large bowl. Add the vanilla bean paste and toss to combine. Spread the strawberry mixture evenly over the base of the prepared dish.
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2Combine flour and caster sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until mixture resembles coarse breadcrumbs. Stir in the coconut.
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3Spread coconut mixture evenly over the strawberry mixture. Bake for 25-30 minutes or until golden. Dust with icing sugar.
Source: taste.com.au
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