Strawberry and coconut cake

Strawberry and Coconut Cake: An Explosion of Flavor and Texture

When it comes to desserts, few combinations are more delightful than fresh strawberries and coconut. This strawberry and coconut cake is not only a visual treat but also an unforgettable taste experience. Perfect for a birthday, a party, or simply to bring a smile to the faces of your loved ones, this cake is easy to prepare and will impress everyone. Moreover, it is a quick and simple recipe, ideal for cooking enthusiasts.

Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10 minutes
Servings: 10-12

Ingredients:

For the base:
- 250 g soft butter (make sure it is at room temperature for better incorporation)
- 200 g sugar (you can adjust to 250 g if you prefer a sweeter cake)
- 6 medium-sized eggs (preferably at room temperature)
- 400 g flour
- 100 g coconut flakes (you can also use grated coconut for a finer texture)
- 1 packet baking powder
- 4-5 tablespoons coconut milk or cow's milk (use coconut milk for an exotic taste)

For the cream:
- 250 g white chocolate (opt for good quality chocolate)
- 500 ml whipping cream or liquid cream
- 100 g milk or dark chocolate (for a pleasant contrast of flavors)
- 300 g strawberries (make sure they are fresh and well washed)
- Strawberry jam (to add a note of flavor and extra moisture)

For the syrup:
- 300 ml water
- 4 tablespoons sugar
- 1 tablespoon coconut liqueur (optional, for a more intense flavor)

For decoration:
- 300 g strawberries (for a fresh and delicious appearance)
- Strawberry jam (to finish the decoration)

Step by step:

1. Preparing the oven: Start by preheating the oven to 180 degrees Celsius (medium heat). This step is essential for even baking of the cake.

2. Preparing the pan: Line a 26 cm pan with baking paper. This will prevent the cake from sticking and make it easier to remove after baking.

3. Beating the butter and sugar: In a large bowl, beat the soft butter together with the sugar for 2-3 minutes until it becomes a fluffy, light-colored cream. This step will add air to the composition and make the cake fluffier.

4. Adding the eggs: Add the eggs one at a time, mixing very well after each. Use a mixer to ensure proper homogenization. The eggs contribute to the structure of the cake, so make sure they are well integrated.

5. Incorporating the dry ingredients: Sift the flour together with the baking powder and gradually add them to the egg mixture. Gently fold with a spatula to avoid losing the incorporated air.

6. Adding the coconut and milk: Finally, add the coconut flakes and milk (coconut or cow's). Mix gently to avoid clumping the composition.

7. Baking: Pour the mixture into the prepared pan and level the surface with a spatula. Bake for 30-40 minutes or until a toothpick test comes out clean. When the toothpick comes out clean, the cake is ready.

8. Cooling: Let the cake cool in the pan for 10-15 minutes, then remove it to a wire rack to cool completely. This step is important to avoid condensation of moisture inside the cake.

9. Preparing the cream: For the cream, melt the white chocolate in a bowl over a pot of gently boiling water. Once melted, let it cool slightly.

10. Whipping the cream: Whip the cream until it becomes slightly firm, then add the cooled white chocolate, mixing with a spatula. Incorporate the pieces of milk or dark chocolate for a contrast of textures and flavors.

11. Preparing the syrup: In a small pot, bring the water and sugar to a boil over low heat for 5 minutes. Add the coconut liqueur (if using) and let it cool completely.

12. Assembling the cake: Cut the base horizontally to obtain three layers. Place the first layer on a serving platter, soak it well with syrup, and spread a generous spoonful of strawberry jam. Spread one-third of the cream evenly.

13. Continuing the layering: Place the second layer, soak it, and spread with jam. Spread another third of the cream, then place a thin layer of sliced strawberries on top.

14. Finishing the cake: Cover with the last layer, soak it, and spread with jam. Spread the last third of cream and decorate with sliced strawberries arranged in circles.

15. Serving: The cake can be enjoyed immediately, but for a more intense flavor, let it rest in the refrigerator for a few hours or even overnight. This will allow the flavors to blend perfectly.

Useful tips:
- Make sure all ingredients are at room temperature for a homogeneous composition.
- You can replace the white chocolate with milk or dark chocolate, depending on your preferences.
- If you want an even more aromatic cake, you can add vanilla essence or lemon zest to the base composition.

Calories and nutritional benefits:
This cake contains the classic ingredients of a delicious dessert, but also benefits: strawberries are rich in vitamin C and antioxidants, while coconut provides healthy fats. On average, a serving of cake contains about 350-400 calories, so it's best to enjoy it in moderation.

Frequently asked questions:
- Can I use other fruits? Yes, you can experiment with other seasonal fruits, such as peaches or raspberries.
- How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.
- Is this cake suitable for vegans? You can adapt the recipe using vegan butter and substituting the eggs with a mixture of flaxseeds.

This strawberry and coconut cake is an excellent choice for special moments or to pamper your family. Don't forget to share your result on social media and enjoy every slice! Enjoy your meal!