Fluffy cake with coconut and walnut topping

Put the flour, caster sugar and baking powder into a bowl. Add eggs, oil and milk and mix with an electric mixer for a few seconds until just smooth. Pour into a 10x14’’ baking dish lined with baking paper. Sprinkle with coconut and walnuts and bake in a preheated oven at 180°C for approx. 20min or until a skewer comes out clean.

While the cake is in the oven, make the cashew cream by blending together cashews, water, vanilla extract and icing sugar until smooth and creamy and drizzle all over the cake as soon as it comes out of the oven. Leave to cool before cutting into squares.

Note: Instead of the cashew cream you can drizzle the cake with dairy cream instead.