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Strawberry Coconut Cake

Strawberry Coconut Cake: The Ultimate Easy Recipe

Indulge in the light and creamy delight of this Strawberry Coconut Cake. Perfect for any occasion, this game-changing dessert combines fresh strawberries, mascarpone, and Raffaello balls for a tropical twist. Easy to make and utterly irresistible!
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Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 8 pieces
Calories: 260kcal
Cost: $20

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Springform pan (Ø 18 cm)
  • Baking paper

Ingredients

  • 4 medium eggs
  • 100 g sugar
  • 1 pinch salt
  • 100 g flour (Type 405)
  • 40 g cornstarch
  • 1 teaspoon baking powder
  • 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 cream stiffener
  • 150 g Raffaello balls
  • 100 g cream
  • 1 pack vanilla sugar
  • 3 tablespoons coconut flakes
  • 100 g strawberries

Instructions

  • Preheat your oven to 175°C (155°C for fan-assisted ovens) and line a springform pan (Ø 18 cm) with baking paper.
  • Beat the eggs, sugar, and salt for about 10 minutes until pale yellow and fluffy.
  • Sift flour, cornstarch, and baking powder into the mixture in two parts, folding gently.
  • Pour the batter into the prepared pan and bake for 25 minutes. Check doneness with a toothpick.
  • While the biscuit cools, wash and chop strawberries into small cubes.
  • In a separate bowl, mix curd, mascarpone, lemon juice, vanilla sugar, and sugar until smooth.
  • Whip cream with cream stiffener until soft peaks form, then fold it into the curd mixture.
  • Fold in chopped Raffaello balls and strawberries. Reserve a few whole Raffaello for decoration.
  • Once the biscuit is cool, spread the filling evenly over it and decorate with reserved Raffaello, whipped cream, coconut flakes, and fresh strawberries.
  • Chill the cake in the fridge for at least 2 hours before serving.

Notes

For an extra burst of flavor, soak the biscuit base with a light syrup made from water, sugar, and a splash of lemon juice. It keeps the cake moist and adds sweetness.
Store covered with plastic wrap in the fridge for up to 3 days. Avoid freezing due to the texture of strawberries.
Use ripe but firm strawberries for the best results.

Nutrition

Calories: 260kcal | Carbohydrates: 34g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 40mg | Potassium: 160mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 1mg
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