Strawberry cake with coconut cream

Strawberry Cake with Coconut Cream

Welcome to the world of sweet delights! Today, I invite you to discover a refined cake recipe, perfect for celebrating special moments or simply indulging your senses. This strawberry cake with coconut cream not only looks spectacular but is also an explosion of flavors that will leave you speechless. Moreover, it is a simple recipe that can easily be made at home, even by those of us who are less experienced!

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 10

Brief Introduction to the History of the Recipe

Strawberry and coconut cake is a classic combination, bringing together the natural sweetness of berries with the exotic flavor of coconut. This recipe has its roots in pastry traditions, where the use of seasonal ingredients and enticing flavors has always been appreciated. Strawberries, with their sweet and juicy flavor, are often used in cakes due to their versatility, while coconut cream adds a touch of refinement and a silky texture.

Ingredients

For the Cake:
- 3 eggs
- 400 g flour
- 250 ml milk
- 400 g strawberry puree
- 200 g sugar
- 1 teaspoon baking soda mixed with lemon juice
- A pinch of salt
- 1 tablespoon oil

For the Coconut Cream:
- 400 ml milk
- 100 ml piña colada liqueur (or another preferred liqueur)
- 100 g coconut flakes
- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 50 g butter

Step-by-Step Instructions

1. Preparing the Cake:
Start by preheating the oven to 180°C (350°F). In a large bowl, mix the dry ingredients: flour, sugar, baking soda, and a pinch of salt. This step will ensure that all ingredients are well integrated and that the cake will have a uniform texture.

2. Egg Mixture:
In another bowl, beat the eggs with the milk, oil, and lemon juice until the mixture becomes homogeneous. Make sure the eggs are at room temperature for a better emulsion.

3. Combining Ingredients:
Add the dry ingredient mixture to the egg mixture and mix gently until everything is well incorporated. After that, add the strawberry puree and mix with a spoon, being careful not to aerate the mixture too much.

4. Baking the Cake:
Pour the mixture into a round cake pan greased with oil and dusted with flour. Bake in the preheated oven for about 50 minutes, or until the cake passes the toothpick test. When ready, remove it from the oven and let it cool completely.

5. Preparing the Coconut Cream:
In a cup, mix 100 ml of milk with 3 tablespoons of cornstarch until completely dissolved. In a saucepan, add 300 ml of milk, the liqueur, 3 tablespoons of sugar, and the butter. Bring the mixture to medium heat and stir until the sugar and butter melt.

6. Thickening the Cream:
Once the mixture is hot, add the cornstarch mixture and continue to stir until the cream thickens. Turn off the heat and incorporate the coconut flakes. Let the cream cool to room temperature.

7. Assembling the Cake:
Once the cake has cooled, cut it into 2 or 3 layers, depending on your preference. In a small bowl, mix 150 ml of warm water with 2-3 tablespoons of strawberry syrup to soak the cake layers. Soak each slice with the prepared syrup.

8. Spreading the Cream:
Spread the coconut cream evenly over the first layer of cake, place the second layer on top, and continue doing the same until the cake is fully assembled.

9. Decoration:
Frost the cake with whipped cream, using a spatula or knife, and decorate with coconut flakes or other embellishments, such as fresh fruit or grated chocolate, for a more sophisticated look.

10. Cooling:
Place the cake in the refrigerator for about an hour before serving. This step is essential to allow the flavors to meld and to firm up the cream.

Serving Suggestions and Variations

For an even more exotic touch, you can replace the piña colada liqueur with coconut liqueur or another type of preferred liqueur. Also, for a more intense strawberry flavor, add some fresh strawberry pieces between the layers of cake.

This cake pairs wonderfully with a scoop of vanilla ice cream or a berry sauce. Offering a combination of textures and flavors, you will create a memorable dessert that will surely impress anyone who has the pleasure of tasting it.

Nutritional Benefits

Strawberries are rich in antioxidants and vitamin C, making them excellent for boosting the immune system. Coconut, on the other hand, contains healthy fats that can help maintain energy and heart health. This cake is therefore not just a sweet treat but can also provide nutritional benefits.

Frequently Asked Questions

1. Can I use frozen strawberries?
Yes, frozen strawberries can be successfully used. Make sure to thaw and drain them well before turning them into puree.

2. How can I store the cake?
The cake can be stored in the refrigerator for up to 4 days. Make sure it is covered to prevent drying out.

3. What else can I use instead of liqueur?
If you want an alcohol-free version, you can use coconut milk or pineapple juice to keep the tropical flavor.

4. Can I make this cake gluten-free?
Yes, you can replace the wheat flour with gluten-free flour. Check the ingredient labels to ensure they are gluten-free.

Now that you have all the necessary information, all that’s left is to get to work and create this strawberry cake with coconut cream! It’s a recipe that will bring smiles to the faces of your loved ones and turn any occasion into a celebration. Enjoy!

 Ingredients: Ingredients for the base: 3 eggs, 400 g flour, 250 ml milk, 400 g strawberry puree, 200 g sugar, 1 teaspoon baking soda mixed with lemon juice, a pinch of salt, 1 tablespoon oil. For the coconut cream, note: 400 ml milk, 100 ml piña colada liqueur, 100 g coconut flakes, 3 tablespoons cornstarch, 3 tablespoons sugar, 50 g butter.

 Tags:  cake strawberries coconut