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Strawberry Coconut Delight

Strawberry Coconut Delight: The Ultimate Easy Recipe

Indulge in the ultimate Strawberry Coconut Delight recipe. Light, creamy, and bursting with flavor, this cake is perfect for any occasion. Try it today!
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Prep Time: 30 minutes
Cook Time: 25 minutes
Resting Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 8 pieces
Calories: 250kcal
Cost: $15

Equipment

  • Stand mixer or hand mixer
  • Spatula
  • Whisk
  • 18 cm springform pan
  • Wire cooling rack
  • Sharp knife
  • Piping bag (optional)

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 whipped cream stabilizer
  • 150 g Raffaello chocolates
  • 100 g cream
  • 1 pack vanilla sugar
  • 3 tablespoons coconut flakes
  • 100 g strawberries

Instructions

  • Preheat your oven to 175°C (347°F) and line an 18 cm springform pan with baking paper.
  • In a large bowl, beat the eggs, sugar, and salt for about 10 minutes until pale and fluffy.
  • Mix the flour, cornstarch, and baking powder in another bowl and sift into the egg mixture in two parts.
  • Pour the batter into the prepared pan and bake for 25 minutes; perform the toothpick test.
  • Let the cake cool upside down on a wire rack.
  • 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 and fold it into the mascarpone mixture along with the chopped Raffaello chocolates and strawberries.
  • Spread the creamy filling evenly over the cooled biscuit base.
  • Decorate with reserved cream, coconut flakes, Raffaello chocolates, and fresh strawberries; chill in the fridge for at least 2 hours before serving.
  • Serve and enjoy the sweet flavors of summer in each bite!

Notes

For a dairy-free version, substitute mascarpone with coconut cream and use plant-based cream. You can also replace strawberries with other fruits like raspberries or peaches and use different coconut candies if Raffaello is unavailable. This cake can be prepared a day in advance and stored in the fridge; it tastes even better the next day! Store in an airtight container for freshness and avoid strong odors.

Nutrition

Calories: 250kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 50mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 1mg
Tried this recipe?Let us know how it was!