Strawberry Coconut Delight: The Ultimate Easy Recipe

Why This Strawberry Coconut Delight Will Steal Your Heart

Picture this: a sunny spring afternoon, my kitchen buzzing with excitement as I tested a new recipe for the first time. My family loves desserts, but they’re picky—too sweet, not creamy enough, or just plain boring. That’s when I stumbled upon the idea of a Strawberry Raffaello Cake, or as I like to call it, a Strawberry Coconut Delight. This cake combines fluffy biscuit layers, creamy mascarpone filling, juicy strawberries, and crunchy Raffaello chocolates for a dessert that feels like a party in your mouth. It’s light, refreshing, and oh-so-pretty. Trust me, once you try it, you’ll want to make it again and again.

The Story Behind This Sweet Creation

This dessert is inspired by classic European cakes but with a modern twist. Raffaello chocolates, those dreamy coconut-covered almond treats, were the starting point. I thought, why not use them in a cake? The combination of coconut, strawberries, and cream is already a match made in heaven. Add the buttery crunch of Raffaello, and you’ve got a dessert that feels both indulgent and elegant. It’s perfect for celebrations or just because you deserve something special.

Why You’ll Love This Recipe

First, let’s talk about flavor. The sweetness of the strawberries balances the rich mascarpone cream, while the coconut adds a tropical vibe. Second, the texture is a dream—soft, creamy, and crunchy all at once. Third, it’s surprisingly easy to make. No fancy techniques here, just simple steps that anyone can follow. Plus, it looks stunning, so it’s sure to impress your guests.

When to Serve This Strawberry Coconut Delight

This cake shines at birthday parties, bridal showers, or any gathering where you want to wow everyone. It’s also a hit during summer barbecues, thanks to its fresh strawberry topping. But honestly, it’s great anytime. I’ve even made it on a random Tuesday just because life needed a little extra sweetness.

Ingredients You’ll Need

• For the biscuit:
• 4 medium eggs
• 100 g sugar
• 1 pinch of salt
• 100 g flour (Type 405)
• 40 g cornstarch
• 1 teaspoon baking powder
• For the filling:
• 300 g strawberries
• 250 g food curd (20% fat)
• 250 g mascarpone
• 1 tablespoon lemon juice
• 1 pack vanilla sugar
• 40 g sugar
• 100 g cream
• 2 packs whipped cream stabilizer
• 150 g Raffaello chocolates
• For the decoration:
• 100 g cream
• 1 pack vanilla sugar
• 3 tablespoons coconut flakes
• 100 g strawberries

Substitution Options

If you can’t find food curd, substitute it with Greek yogurt or quark. For a dairy-free version, use coconut cream instead of mascarpone and plant-based whipped cream. If Raffaello chocolates aren’t available, you can use any coconut candy or even toasted shredded coconut for crunch. Fresh raspberries or blueberries can replace strawberries if needed.

Step-by-Step Preparation

Step 1: Preheat and Prep

Start by preheating your oven to 175°C (347°F) or 155°C (311°F) with circulating air. Line an 18 cm springform pan with baking paper. This step ensures your cake doesn’t stick and bakes evenly. Pro tip: Use a light-colored pan for better heat distribution.

Step 2: Make the Biscuit Base

In a large bowl, beat the eggs, sugar, and salt for about 10 minutes until the mixture becomes pale and fluffy. In another bowl, mix the flour, cornstarch, and baking powder. Sift these dry ingredients into the egg mixture in two parts, folding gently to keep the airiness. Pour the batter into the prepared pan and bake for 25 minutes. Don’t forget the toothpick test—it should come out clean. Let the cake cool upside down on a wire rack.

Step 3: Prepare the Filling

Clean, wash, and pat dry the strawberries, then cut them into small cubes. In a mixing bowl, combine the curd, mascarpone, lemon juice, vanilla sugar, and regular sugar. Beat the cream until stiff, adding the whipped cream stabilizer halfway through. Fold the whipped cream into the mascarpone mixture for a light, airy texture. Reserve 5 Raffaello chocolates for decoration and chop the rest finely. Gently fold the chopped Raffaello and strawberry cubes into the cream.

Step 4: Assemble the Cake

Once the biscuit base is completely cool, spread the creamy filling evenly over it. Smooth the top with a spatula for a professional look. Decorate with the reserved cream, coconut flakes, whole Raffaello chocolates, and fresh strawberries. Chill the cake in the fridge for at least 2 hours before serving.

Timing Breakdown

Prep Time: 30 minutes
Cooking Time: 25 minutes
Resting Time: 2 hours
Total Time: Approximately 3 hours

Chef’s Secret

To enhance the coconut flavor, toast the coconut flakes lightly before using them for decoration. This adds a nutty aroma and a beautiful golden color to your cake.

Extra Info

Raffaello chocolates are named after the famous Renaissance painter Raphael, known for his delicate and beautiful works. Just like his art, these chocolates are a masterpiece of creamy coconut goodness. Fun fact: They were first introduced in 1990 and quickly became a global favorite.

Necessary Equipment

You’ll need a stand mixer or hand mixer, an 18 cm springform pan, a spatula, a whisk, a sharp knife, and a wire cooling rack. A piping bag is optional but handy for decorating.

Storage Tips

This cake keeps well in the fridge for up to 3 days. Store it in an airtight container to prevent it from absorbing odors. Always cover the cake with plastic wrap or foil to keep it fresh. If you live in a warm climate, avoid leaving it out for more than 2 hours.

For longer storage, freeze the assembled cake without the fresh strawberries. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw overnight in the fridge before serving.

Never store this cake near strong-smelling foods like onions or garlic. The delicate flavors could be ruined.

Tips and Advice

Always use room-temperature eggs for the biscuit base—they whip up better. When folding in the dry ingredients, do it gently to avoid deflating the batter. For the cream, chill your bowls and beaters beforehand; cold tools help achieve stiffer peaks.

Presentation Ideas

• Arrange the strawberries in a flower pattern on top.
• Sprinkle edible glitter for a festive touch.
• Use a piping bag to create decorative swirls with cream.

Healthier Alternatives

Here are six variations to make this cake healthier:

1. Low-Sugar Version: Use stevia or monk fruit sweetener instead of sugar.
2. Dairy-Free Option: Swap mascarpone with cashew cream and use coconut milk whipped cream.
3. Gluten-Free Twist: Replace wheat flour with almond or oat flour.
4. Vegan Delight: Use flax eggs and plant-based substitutes for all dairy ingredients.
5. Protein-Packed Cake: Add protein powder to the mascarpone mixture.
6. Fruit Swap: Use mangoes or peaches instead of strawberries.

Common Mistakes to Avoid

Mistake 1: Overmixing the Batter

Overmixing the batter can lead to a dense cake instead of a light and fluffy one. Mix just until the ingredients are combined. Pro tip: Use a spatula for folding to maintain airiness.

Mistake 2: Skipping the Toothpick Test

Don’t assume the cake is done based on time alone. Always perform the toothpick test to ensure the center is fully baked. If it comes out wet, give it a few more minutes.

Mistake 3: Not Chilling the Cake

Skipping the chilling step can result in a messy cake that’s hard to slice. Allow at least 2 hours in the fridge for the flavors to meld and the structure to set.

FAQs

Can I make this cake gluten-free?

Absolutely! Substitute the wheat flour with almond flour or a gluten-free flour blend. The texture might differ slightly, but the taste will still be amazing.

What can I use instead of Raffaello chocolates?

If you can’t find Raffaello, try other coconut candies or sprinkle toasted shredded coconut for a similar effect.

How far in advance can I prepare this cake?

You can make the cake a day ahead and store it in the fridge. It tastes even better the next day as the flavors have time to develop.

Can I freeze this cake?

Yes, but freeze it without the fresh strawberries. Thaw it in the fridge overnight before adding the final decorations.

Do I need a stand mixer?

No, a hand mixer works fine. Just make sure to beat the eggs and sugar long enough for a fluffy consistency.

Why is my cream not whipping properly?

Your cream might be too warm. Chill the bowl and beaters before whipping, and make sure the cream has a high fat content.

Can I use frozen strawberries?

Fresh is best, but thawed and drained frozen strawberries can work. Pat them dry to remove excess moisture.

How do I prevent the cake from sticking?

Line the pan with parchment paper and grease it lightly. Cooling the cake upside down also helps release it easily.

What’s the purpose of lemon juice in the filling?

Lemon juice enhances the flavor of the strawberries and balances the sweetness of the cream.

Can I add alcohol to this cake?

Yes! A splash of rum or amaretto in the filling adds a sophisticated twist.

Final Thoughts

This Strawberry Coconut Delight is more than just a cake—it’s a celebration of flavors and textures that bring joy to every bite. Whether you’re baking for a special occasion or simply treating yourself, this recipe is sure to become a favorite. So grab your apron, gather your ingredients, and get ready to create a dessert that’s as beautiful as it is delicious. Happy baking!