Coconut and Strawberry Cream Cake - a quick and delicious dessert
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 8
The dessert I propose today is a perfect combination of flavors and textures, a coconut and strawberry cream cake that will impress any sweet lover. This is a simple dessert to make, ideal for any occasion, from birthdays to gatherings with friends. Here’s how to prepare it step by step.
Ingredients for the cake:
- 4 large eggs
- 2 tablespoons cold water
- 200 g sugar
- 1 packet vanilla sugar
- Zest of one lemon
- 150 g soft butter (at room temperature)
- 200 g flour
- 1 packet baking powder
- A pinch of salt
Ingredients for the coconut cream:
- 400 ml coconut milk
- 200 g sour cream
- 100 g sugar
- 100 g shredded coconut
- 1 packet gelatin (10 g) + 50 ml cold water
- 250 g fresh strawberries (for decoration)
Preparation:
1. Preheat the oven to 180°C and prepare a 24 cm cake pan, greased with butter and lined with baking paper. This step is essential for ensuring easy release of the cake from the pan after baking.
2. In a large bowl, beat the eggs with the 2 tablespoons of cold water using a mixer. Continue mixing until the mixture becomes a fluffy, light-colored foam. This process helps incorporate air, making the cake fluffier.
3. Gradually add the sugar and vanilla sugar, continuing to mix. The vanilla aroma will add a pleasant taste to the cake, while the lemon zest brings a note of freshness.
4. Incorporate the soft butter, mixing well until completely homogeneous. This ingredient will make the cake richer and moister.
5. In another bowl, mix the flour, baking powder, and a pinch of salt. Gradually add this mixture to the egg mixture in stages, gently folding with a spatula to avoid losing air in the composition.
6. Pour the mixture into the prepared pan and bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely.
7. Meanwhile, prepare the coconut cream. In a saucepan, heat the coconut milk together with the sugar, stirring until it dissolves completely. Add the shredded coconut and let the mixture simmer over low heat for 5 minutes.
8. In a small bowl, hydrate the gelatin in the 50 ml of cold water for 5 minutes, then melt it in a water bath or microwave. Incorporate the gelatin into the coconut mixture, mixing well.
9. In another bowl, whip the sour cream until it becomes firm and gently fold it into the coconut mixture.
10. Assemble the cake: cut the cake layer in two parts. Place the first part on a platter and spread half of the coconut cream. Cover with the second part of the cake and finish with the remaining cream. Decorate with sliced fresh strawberries.
Practical tips:
- Choose ripe and fragrant strawberries for a more intense flavor. You can also experiment with other seasonal fruits, such as kiwi, peaches, or raspberries.
- If you want a more intense coconut flavor, add a drop of coconut essence to the coconut cream.
- The cake can be served cold, making it ideal for warm summer days. You can add a dollop of whipped cream on top for extra delicacy.
This coconut and strawberry cream cake is not only a quick and simple dessert to make, but also an explosion of flavors that will bring joy to your tables. Enjoy it with your loved ones!
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 8
The dessert I propose today is a perfect combination of flavors and textures, a coconut and strawberry cream cake that will impress any sweet lover. This is a simple dessert to make, ideal for any occasion, from birthdays to gatherings with friends. Here’s how to prepare it step by step.
Ingredients for the cake:
- 4 large eggs
- 2 tablespoons cold water
- 200 g sugar
- 1 packet vanilla sugar
- Zest of one lemon
- 150 g soft butter (at room temperature)
- 200 g flour
- 1 packet baking powder
- A pinch of salt
Ingredients for the coconut cream:
- 400 ml coconut milk
- 200 g sour cream
- 100 g sugar
- 100 g shredded coconut
- 1 packet gelatin (10 g) + 50 ml cold water
- 250 g fresh strawberries (for decoration)
Preparation:
1. Preheat the oven to 180°C and prepare a 24 cm cake pan, greased with butter and lined with baking paper. This step is essential for ensuring easy release of the cake from the pan after baking.
2. In a large bowl, beat the eggs with the 2 tablespoons of cold water using a mixer. Continue mixing until the mixture becomes a fluffy, light-colored foam. This process helps incorporate air, making the cake fluffier.
3. Gradually add the sugar and vanilla sugar, continuing to mix. The vanilla aroma will add a pleasant taste to the cake, while the lemon zest brings a note of freshness.
4. Incorporate the soft butter, mixing well until completely homogeneous. This ingredient will make the cake richer and moister.
5. In another bowl, mix the flour, baking powder, and a pinch of salt. Gradually add this mixture to the egg mixture in stages, gently folding with a spatula to avoid losing air in the composition.
6. Pour the mixture into the prepared pan and bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely.
7. Meanwhile, prepare the coconut cream. In a saucepan, heat the coconut milk together with the sugar, stirring until it dissolves completely. Add the shredded coconut and let the mixture simmer over low heat for 5 minutes.
8. In a small bowl, hydrate the gelatin in the 50 ml of cold water for 5 minutes, then melt it in a water bath or microwave. Incorporate the gelatin into the coconut mixture, mixing well.
9. In another bowl, whip the sour cream until it becomes firm and gently fold it into the coconut mixture.
10. Assemble the cake: cut the cake layer in two parts. Place the first part on a platter and spread half of the coconut cream. Cover with the second part of the cake and finish with the remaining cream. Decorate with sliced fresh strawberries.
Practical tips:
- Choose ripe and fragrant strawberries for a more intense flavor. You can also experiment with other seasonal fruits, such as kiwi, peaches, or raspberries.
- If you want a more intense coconut flavor, add a drop of coconut essence to the coconut cream.
- The cake can be served cold, making it ideal for warm summer days. You can add a dollop of whipped cream on top for extra delicacy.
This coconut and strawberry cream cake is not only a quick and simple dessert to make, but also an explosion of flavors that will bring joy to your tables. Enjoy it with your loved ones!