Strawberry coconut cake with coconut crumble
Servings: 8 servings
Cost: 622
Ingredients
coconut cake:
- 1.5 cups + 2 Tbsp butter 200g/7oz, unsalted
- 1 cup granulated sugar 200g/7oz, scoop and leveled
- 3 large eggs
- 1.5 cup + 1 Tbsp all-purpose flour 200g /7oz, spoon and leveled
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- pinch of salt
- 1 cup shredded coconut 100g/3.5 oz, unsweetened
- 6 tablespoons plain yogurt 90 ml
- 1 tablespoon vanilla extract
- 2 tablespoons coconut liqueur I used Malibu, or milk
strawberries:
- 12 oz/350g strawberries weight without the tops, can be frozen
- 1 tablespoon cornstarch
coconut crumble:
- 3 tablespoons butter 45g/1.6oz
- 3 tablespoons sugar 40g/1.4oz
- 1/2 cup shredded unsweetened coconut 50g/1.8oz
- 2.5 tablespoons flour 25g /1oz
Instructions
- All ingredients should be at room temperature (!).
- Prepare all the ingredients and a round 27 cm /11-inch springform pan by greasing it with butter and lining with parchment paper.
- In a medium bowl, mix the flour with baking powder, baking soda and salt together, sift through a fine mesh strainer, whisk in shredded coconut. Set aside.
- In another medium bowl, whisk the yogurt with vanilla extract and coconut liqueur. Set aside.
- Add the butter and sugar to the mixer bowl, beat over medium-high speed using a paddle attachment until light and fluffy (it will take about 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).
- Preheat the oven to 160 °C / 325 °F / Gas Mark 3, no fan (if you have a convection oven reduce the temperature by about 20°).
- Reduce the speed to low, add ½ of the flour mixture, beating just to combine (do not overmix the batter).
- Add ½ of the yogurt mixture, beat just to combine.
- Add the remaining ½ of the flour mixture, beat just to combine.
- Add the remaining ½ of the yogurt mixture, gently fold the batter with a silicone spatula until smooth (scrape the batter from the bottom of the bowl as the 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 off the tops. Cut the big strawberries in half, leave small and medium ones whole. Mix with cornstarch, scatter the strawberries over the batter (place a little less in the middle than on the sides), do not press them into the batter.
- Make the crumble: mix all ingredients for the crumble together, until a dough is formed, tear with your fingers into small pieces, crumble over the strawberries. The crumble will be quite wet, you can add more flour if you prefer a dryer crumble.
- Bake 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. The cake can be slightly jiggly when shaking with the pan (it's very fluffy and moisso test the center of the cake with a cake tester/bamboo skewer / a knife.
- Allow to cool then cut into servings.
- Enjoy!
Notes
* 1 cup is 240ml, 1 cup flour weight 125g.
* You can use frozen strawberries when fresh are not in season. Proceed as in the recipe and don't thaw them. I needed to bake the cake with frozen strawberries 10 minutes longer. Just check with a cake tester in the middle of the cake. It should come out clean.
* I always prefer to use vanilla sugar with real vanilla beans (not vanillin sugar) instead of vanilla extract. If you can buy it (it's very common in Europe) you can swap 2 tablespoons of granulated sugar to vanilla sugar and then instead of a tablespoon of vanilla extract add an additional tablespoon yogurt.
* Storage:The cake tastes best on the day of baking, the next day the strawberries are a little less appetizing. Store the cake in a tightly closed container or cover the baking form tightly with plastic foil.
* Calories count = 1 big serving = 1/8 of the recipe.
Nutrition
Calories: 622kcal