Name: Coconut and Strawberry Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 200 g fresh strawberries (diced); 270 g all-purpose flour (farina 00); 250 g coconut or plain yogurt; 100 ml seed oil; 2 eggs; 120 g brown or granulated sugar; 1 sachet baking powder; 1 teaspoon vanilla extract; 250 g ricotta cheese; 1 vial rum flavoring; 80 g sugar; 50 g grated coconut ((rapé coconut))

A delightful blend of tropical coconut and fresh strawberries, this cake is perfect for those who love a fruity and creamy treat. With a luscious coconut cream center and juicy strawberry pieces in every bite, it’s both light and indulgent. Let’s dive into this deliciously moist cake that’s sure to be a crowd-pleaser.

Here’s What You’ll Need

For the Base:

200 g fresh strawberries, diced
270 g all-purpose flour (farina 00)
250 g coconut or plain yogurt
100 ml seed oil
2 eggs
120 g brown or granulated sugar
1 sachet of baking powder
1 teaspoon vanilla extract

For the Coconut Cream:

250 g ricotta cheese
1 vial of rum flavoring
80 g sugar
50 g grated coconut (rapé coconut)

Follow These Steps

1. Prepare the Coconut Cream

In a medium bowl, whisk together the ricotta, sugar, grated coconut, and rum flavoring until the mixture is smooth and well-combined. Set aside while you prepare the cake base.

2. Prepare the Cake Batter

In a large mixing bowl, beat the eggs and sugar until light and fluffy. This should take about 3-4 minutes. The mixture should turn a pale yellow.

Add the yogurt, seed oil, and vanilla extract to the beaten eggs and sugar. Stir until smooth.
Gradually sift in the flour and baking powder, folding gently until everything is well incorporated.
Fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.

3. Assemble the Cake

Preheat your oven to 180°C (static mode).
Grease and line a 22-24 cm round cake pan with baking paper.
Pour half of the batter into the prepared pan, spreading it out evenly.
Gently spread the coconut cream over the batter, creating a rich and creamy middle layer.
Finally, pour the remaining batter over the coconut cream, smoothing the top.

4. Bake the Cake

Place the cake in the preheated oven and bake for 40-45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, or with only a few crumbs attached.

5. Cool and Serve

Once baked, allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve your Coconut and Strawberry Cake with a hot cup of tea or coffee. Enjoy the tropical flavors and creamy center!

Tips for Success

Use fresh strawberries for the best flavor and texture. Frozen strawberries may release too much moisture into the batter.
Make sure the ricotta is well-drained to avoid a runny coconut cream.
For a more intense coconut flavor, you can use coconut yogurt instead of plain.

Storing the Cake

You can store this cake at room temperature for up to two days, but it stays fresher when refrigerated. Keep it in an airtight container in the fridge for up to four days.

This Coconut and Strawberry Cake is a wonderfully moist dessert, with the perfect balance of sweet and tangy flavors. The creamy coconut center takes it to the next level, making each slice a little taste of paradise.

Coconut and Strawberry Cake Recipe

This delightful Coconut and Strawberry Cake combines the tropical flavors of coconut with the juicy sweetness of fresh strawberries. A layer of creamy coconut filling enhances the moist, strawberry-studded cake base. Perfect for any occasion, this cake is both indulgent and refreshing. Easy to make, with simple ingredients, this dessert will quickly become a favorite.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine European

Servings 8 slices

Calories 350 kcal

Ingredients

For the Base

200 g fresh strawberries diced
270 g all-purpose flour farina 00
250 g coconut or plain yogurt
100 ml seed oil
2 eggs
120 g brown or granulated sugar
1 sachet baking powder
1 teaspoon vanilla extract

For the Coconut Cream

250 g ricotta cheese
1 vial rum flavoring
80 g sugar
50 g grated coconut (rapé coconut)

Instructions

Prepare the Coconut Cream

In a bowl, whisk together the ricotta, sugar, grated coconut, and rum flavoring until smooth. Set it aside.

Prepare the Base

In another bowl, beat the eggs with the sugar until the mixture becomes light and fluffy.
Add the yogurt, seed oil, and vanilla extract to the egg mixture. Mix well.
Gradually sift in the flour and baking powder, stirring until the batter is smooth and well combined.
Gently fold in the diced strawberries.

Assemble the Cake

Preheat the oven to 180°C (static mode).
Grease and line a 22-24 cm round cake pan with baking paper.
Pour half of the batter into the pan, spreading it evenly.
Add the coconut cream on top, spreading it gently over the batter.
Cover with the remaining batter, making sure the top is smooth.

Bake

Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before removing it from the pan.

Serve and Enjoy

Once cooled, slice and serve your Coconut and Strawberry Cake. The combination of the creamy coconut center and juicy strawberries makes this dessert a delight!