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Coconut Strawberry Cake

Coconut Strawberry CakeMoist coconut-flavored sponge cake layered with strawberry preserves and frosted with creamy coconut icing. Fresh strawberries and toasted coconut flakes used as garnish add textures and flavors. Here is an easy dessert recipe for Coconut Strawberry Cake.

2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs, separated
1 cup coconut milk
1/2 teaspoon coconut extract

1 cup granulated sugar
1/3 cup water
1/4 teaspoon cream of tartar
3 large egg whites
1 teaspoon coconut extract

Filling and Garnish
1/2 cup strawberry preserves
4 cups whole strawberries
1 cup unsweetened shredded coconut, toasted

Pre-heat oven to 350°F (175°C) and place rack in bottom third of oven. Lightly grease two 8-inch cake pans with nonstick cooking spray. Line bottom of each pan with a circle of parchment paper, spray the paper and dust inside of each pan with all-purpose flour, tapping out excess.

In a bowl, sift together cake flour, baking powder and salt; set aside. Cream butter with electric mixer at medium speed until soft and light. Add sugar and continue to mix until light and fluffy, about 5 minutes. Add egg yolks one at a time, beating well after each addition.

Turn mixer on low speed and alternately add flour mixture and coconut milk into cream mixture, beginning and ending with flour mixture. Add coconut extract and beat at low speed until completely mixed.

In a clean bowl with whisk attachment, beat egg whites at high speed to soft peaks. Gently fold one third of the egg whites into the batter; fold in remaining egg whites gently but thoroughly.

Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean. Cool on rack 5 minutes; run a small knife around edge of each pan and carefully invert cake onto rack. Remove pan and cool cake completely; peel off parchment paper.

In small saucepan, combine sugar, water and cream of tartar. Bring to a boil, covered, over medium heat; do not stir. When sugar is completely dissolved, uncover and boil 5 minutes longer.

In bowl of electric mixer with whisk attachment, beat egg whites at high speed to soft peaks. Continue to beat while slowly pouring hot syrup onto egg whites; add extract and beat until cool.

To assemble cake, spread 1/4 cup of the preserves on top of first cake layer. Thinly slice half of the strawberries and arrange in a layer on top of preserves. Spread remaining 1/4 cup preserves on bottom of second cake layer and invert onto first layer. Spread icing on top and sides of assembled layers; pat toasted coconut flakes onto sides of cake. Arrange remaining whole strawberries on top of cake.

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