Grease a medium-sized baking sheet with butter and line it with baking paper.
Slice your strawberries lengthways to create half-centimeter thick slices for the top of your cake and set aside.
For the base layer add your plain flour, cubed cold butter and Tate & Lyle Icing Sugar
to a food processor. Blitz for a few seconds until the mixture resembles a crumble mix.
Gradually add your iced water as needed to the mix to combine together into a ball. This is best done in a mixing bowl we find.
Take your prepared baking sheet and evenly distribute the mixture pressing firmly so it’s even all over the tin, not forgetting to prick the base evenly with a fork all over.
Pop your tray in the oven and bake for 20 mins or until a light golden brown, set aside to cool once it’s done.
Whilst your base is baking add the self-raising flour and desiccated coconut to a bowl with the condensed milk and egg, stirring thoroughly until combined.
Once your base is cooled spoon the mixture on top, spreadly evenly into the corner, give it a little tap to even out, and then decorate with your strawberry slices before popping back in the oven for 30-40 minutes.
Keep an eye on the coconut top as it catches quickly in the oven, you want a nice golden brown finish.
Pop onto a wire rack and allow to cool.
To decorate drizzle the top of your sheet cake with your Tate & Lyle Icing Sugar mix in a zig-zag pattern and scatter some coconut chips/ desiccated coconut on top.
Cut into even slices (this recipe makes a generous 12 portions) and enjoy.