STRAWBERRY and COCONUT CAKE without butter and oil, a dessert with whipping cream and fruit made in a few minutes, ideal after lunch and perfect as a Sunday cake.
I had fresh strawberries in the fridge to use and I felt like making something simple but really indulgent, so this STRAWBERRY and COCONUT CAKE without butter and oil was born — a soft and fragrant cake prepared quickly with a few ingredients. The combination of strawberries and coconut is always a winner: fresh, delicate and perfect when you want a light yet flavorful dessert.
The great thing about this STRAWBERRY and COCONUT CAKE without butter and oil is that it stays soft and moist thanks to the cream and fresh fruit, without needing butter or oil in the batter. It’s one of those cakes perfect for many occasions: great for breakfast, for an afternoon snack or as a dessert after lunch when you want something sweet but simple.
Join me in the kitchen today — there’s a strawberry and coconut cake on the menu.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 4 eggs
- 1/2 cup sugar
- 3/4 + 1 tbsp cup cake flour (for cakes, low-protein)
- Half sachet (≈2 tsp) baking powder
- milk (for brushing/soaking)
- 3 1/3 cups (about 1.1 lb) strawberries
- 1 cup + 2 tbsp whipping cream
- 4 tbsp grated/shredded coconut (desiccated)
Steps
Preheat the oven to 356 °F. In a bowl, beat the eggs and sugar with an electric mixer for 5–7 minutes, until they become pale and very frothy.
Add the sifted flour little by little, the grated coconut, folding from the bottom up with a spatula to avoid deflating the batter, or work quickly with the mixer to incorporate air.
Line a baking pan 11 × 20 cm (about 4.33 × 7.87 in) with parchment paper, or a 20–22 cm round (about 7.9–8.7 in), pour in the batter and level it. Bake in the oven for 25 minutes. Do the toothpick test, remove from oven and let cool.
Wash the strawberries, remove the stems, slice them thinly and leave some whole or halved for decoration.
Pour the cold whipping cream into a bowl, add 1–2 tbsp powdered sugar if using fresh cream, and whip with the beaters until you obtain a soft but stable cream.
Soak the cake with milk or liqueur, fill with a layer of cream over the cooled cake. Distribute the strawberries over the cream and dust with coconut.
If you like, add a few whole or halved strawberries in the center for a nicer decoration.
Enjoy!
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STRAWBERRY and COCONUT CAKE without butter and oil
Useful tips
Use ripe and sweet strawberries to get a more fragrant cake.
If you prefer a stronger coconut flavor you can add coconut flour to the batter.
For an even more indulgent surface you can sprinkle powdered sugar or desiccated coconut after baking.
This cake is also perfect the next day, as it stays soft and moist.
FAQ STRAWBERRY and COCONUT CAKE without butter and oil
How should I store the strawberry and coconut cake?
You can keep it in the refrigerator for about 2 days well covered, especially if it contains cream.
Can I use frozen strawberries?
Yes, but it’s better to thaw them and pat them dry with paper towels before using.
Can I replace the cream?
Certainly! You can use mascarpone, ricotta or pastry cream instead.
Can it be frozen?
Yes, you can cut it into slices and freeze the individual pieces.
