Take full advantage of strawberry season and make this single-layer coconut and tigernut flour cake with homemade whipped cream and sliced fresh-picked strawberries.
PREHEAT oven to 350 degrees F. Butter the bottom of an 8-inch round cake pan, line with parchment paper, and wipe with another layer of butter and lightly sprinkled flour.
POUR the batter into the pan, smooth the top with a spatula, and bang the pan a few times on the counter to settle the batter. Cook until a toothpick comes out clean, 25-30 minutes. Let cool in the pan for 30 minutes, then flip onto a cooling rack and cool to room temperature.