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.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine European
Servings 8 slices
Calories 350 kcal
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)
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.
- This cake is ideal for a light, fruity dessert with tropical flavors.
- Make sure the cake has completely cooled before slicing for the best texture.
Keyword Coconut and Strawberry Cake, Tropical Cake, Coconut Cream, Ricotta Dessert, Fruity Cake