Coconut cake with strawberries and coconut crumble
We already have local strawberries and this is the cake we started the season with. It’s very moist, smells beautifully of coconut and vanilla, have a lot of strawberries in it and a crunchy coconut crumble on top. This cake is really delicious, you should really really try it! 🙂
This is a very simple cake but it‘s necessary to remember that the ingredients should be at room temperature and also the order, in which the ingredients are added, is important.
On the first photo, the cake is higher because it was baked in a 23 cm / 9-inch baking pan and the cake on two next photographs in 27 cm / 11-inch baking pan – and I recommend this pan with this recipe (but both pans will work, the higher the cake the longer the baking time).
- → cake:
- 200g / 7 oz butter, unsalted, european-style
- 180g / 6.3 oz fine sugar (baker‘s sugar), or regular white sugar
- 2 tablespoons vanilla sugar (with real vanilla), 20g / 0.7 oz, or regular white sugar
- 3 large eggs
- 200g / 7 oz all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- pinch of salt
- 100 g / 3.5 oz shredded coconut, unsweetened
- 100 ml yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons coconut liqueur (I used Malibu), or milk
- → strawberries:
- 350g strawberries, weight without the tops
- 1 tablespoon potato flour
- → crumble:
- 50g / 1.8 oz butter
- 40g / 1.4 oz sugar
- 50g / 1.8 oz shredded coconut, unsweetened
- 25g / 0.9 oz flour
- All ingredients should be at room temperature (!).
- Prepare all the ingredients and a round 27 cm / 11 inch cake pan – grease it with butter and line with parchment paper.
- Preheat the oven to 160 °C / 325 °F / Gas Mark 3.
- Add the butter, sugar and vanilla sugar to the mixer bowl, using a paddle attachment mix at medium-high speed until light and fluffy (it will take about 3-5 minutes).
- Add the eggs - one egg at a time, beating well after each addition, next egg can be added when the previous one is incorporated into the batter (if the batter separates, just beat a little longer, the cake will be ok).
- Mix the flour with baking powder, baking soda and salt together, sift through a fine mesh strainer, set aside.
- Mix yogurt with vanilla extract and coconut liqueur together, set aside.
- Reduce the speed to low, add ½ of the flour mixture, beating just to combine (do not overmix!).
- Add ½ of the yogurt mixture, beat just to combine.
- Add the coconut flakes and the remaining ½ of the flour mixture, beat just to combine.
- Add the remaining ½ of the yoghurt mixture, gently fold the batter with a silicone spatula (dry ingredients tend to sink to the bottom).
- Scoop the batter into the prepared cake pan, smooth the top with a spatula.
- Wash and dry the strawberries, cut the big ones in half, small and medium ones can be left as a whole. Mix with potato flour, arrange on the batter (place a little less in the middle than on the sides), do not press them into the dough.
- Crumble: mix all ingredients for the crumble together, until a dough is formed, tear with your fingers into small pieces, put over the strawberries.
- Bake in a preheated oven for about 1 hour and 10 minutes, until a skewer inserted in center of cake comes out clean. The baking time may vary depending on the oven.
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