The strawberry and coconut cake is a soft and slightly moist dessert, perfect both for a delicious breakfast and as a dessert at the end of a meal. The intense aroma of coconut, achieved by using grated coconut and coconut yogurt, harmoniously intertwines with the fresh and slightly tangy sweetness of the strawberries, creating an irresistible balance of flavors. This recipe is inspired by the famous 7 jar cake, the classic cake made by measuring the ingredients with the yogurt jar. For this version, I first converted the amounts of the original recipe into grams and then modified the batter, replacing part of the flour with grated coconut. This not only enhances the cake’s flavor but also ensures perfect consistency: the strawberries remain well distributed in the batter and do not sink during cooking, delivering a balanced and harmonious result. Easy to make and perfect for the spring season, the strawberry and coconut cake is the ideal dessert for those who love delicate yet bold flavors, in a delightful blend of freshness and sweetness.
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strawberry and coconut cake with yogurt, grated coconut, and fresh strawberries

Difficulty: Easy
Cost: Very cheap
Preparation time: 15 Minutes
Portions: 8 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

301.46 Kcal

calories per serving

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Energy 301.46 (Kcal)
Carbohydrates 38.63 (g) of which sugars 21.50 (g)
Proteins 5.69 (g)
Fat 15.14 (g) of which saturated 3.52 (g)of which unsaturated 10.86 (g)
Fibers 1.12 (g)
Sodium 93.12 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for a 20 cm diameter strawberry and coconut cake

If you are celiac, you can replace all-purpose flour with the same weight of very fine rice flour. Also, check that the following ingredients are labeled “gluten-free”: rice flour, coconut yogurt, grated coconut, baking powder, powdered sugar.

3 eggs (medium)
2/3 cup sugar
1/2 cup yogurt (coconut flavored)
1/3 cup sunflower oil (or 1/2 cup melted butter)
1 1/2 cup all-purpose flour (or: very fine gluten-free rice flour)
1/4 cup grated coconut
1 packet baking powder (16)
1 1/2 cup strawberries
1 pinch salt
as needed powdered sugar

Tools

1 Cutting board
1 Knife
Electric mixers
1 Bowl
1 Spatula
1 Sieve
1 Cake pan 20 cm diameter
Parchment paper

How to prepare the soft yogurt cake with strawberries and coconut

To prepare the strawberry and coconut cake, start by cracking the eggs into a bowl. Add the sugar and a pinch of salt (1). Beat them for about 5 minutes with the electric mixers, until the mixture is light. While still mixing with the mixers, gradually add the sunflower oil (or the melted butter) (2). Incorporate it well into the batter, then also add the coconut yogurt (3).
Continue to mix everything with the mixers for a minute or two to get a homogeneous mixture. Then sieve the flour mixed with the baking powder into it (4). Also add the grated coconut (5) and gently mix with a spatula or a wooden spoon. In the end, the batter should be fluid and homogeneous (6).
Wash the strawberries and dry them well, then remove the stem and cut them into rather small pieces (7). If you want, you can slice one of the strawberries to decorate the cake on the surface (8). Add the strawberry pieces to the batter (9).
Gently mix with the spatula to distribute them evenly (10). Line a 20 cm diameter cake pan with parchment paper. If you don’t have one of these sizes, consult this guide that will help you adjust the doses according to the size of your cake pan. Pour the batter in and level it well with the spatula, then add the strawberry slices set aside on the surface (11). Bake the yogurt cake with strawberries and coconut in the preheated oven at 350°F (static) for about 50 minutes, until it is puffed and golden (12).
Before taking it out of the oven, do the toothpick test, but consider that compared to the basic 7 jar cake version, this one remains a bit more moist due to the strawberries. Once cool, remove it from the mold and dust with some powdered sugar before serving.