Treat yourself to a nice slice of whole wheat strawberry and coconut cake as a dessert at the end of a meal accompanied by a nice dollop of cream or in the morning for breakfast, it’s a nice treat that doesn’t make us feel too guilty!
Rustic due to the whole wheat flour I chose to always use for the healthy (health) aspect, but generous in flavor thanks to the strawberries and coconut, it’s a nice cake that I recommend you try while strawberries are in season.
It should be said that if you want to use common all-purpose flour, you can, but obviously, it won’t be a whole wheat cake!
The fact is that since my son had serious dietary problems that led him to completely change all his eating habits, combined with my health condition, it has become a daily quest for me to test ingredients and foods that are less refined or processed and propose good, tasty but as healthy as possible foods.
So going back to our whole wheat cake, don’t expect a ‘sweet’ dessert but rather a balanced and at the same time delicious cake without being cloying.
Ready to read the recipe?
READ TIPS AND INGREDIENT SUBSTITUTIONS AT THE END OF THE RECIPE
ALSO, YOU MIGHT BE INTERESTED IN:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Mother's Day, Spring
- Energy 150.43 (Kcal)
- Carbohydrates 25.73 (g) of which sugars 14.11 (g)
- Proteins 4.54 (g)
- Fat 3.77 (g) of which saturated 2.39 (g)of which unsaturated 0.81 (g)
- Fibers 2.07 (g)
- Sodium 38.63 (mg)
Indicative values for a portion of 70 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
- 2 cups whole wheat flour
- 1 cup shredded coconut
- 3 eggs (medium)
- 2/3 cup sugar
- 1 packet baking powder
- 1/2 cup Greek yogurt
- 1 1/2 cups strawberries
- 3/4 cup plant-based milk (or others as desired)
- shredded coconut (to taste)
Tools
pan with 7/8 inch diameter
- Electric Whisks
- Bowl
- Cake Pan
Steps
– Wash, remove the hull, and cut the strawberries in half and set aside; beat the eggs with sugar using the electric whisks until you get a nice light and fluffy mixture.
– Mix the whole wheat flour, shredded coconut, and baking powder together; add the dry ingredients to the egg and sugar mixture alternating with spoonfuls of yogurt.
– Add to the mixture which will initially be a bit hard to work with (due to the whole wheat flour which absorbs a lot) the milk and mix. Pour the mixture into the slightly greased pan and decorate the surface with the strawberries.
Preheat the oven to 350°F
– Sprinkle the surface with shredded coconut and bake in the hot oven for about 45/50 minutes (check with a toothpick which should come out dry). Out of the oven, wait about ten minutes and then turn the whole wheat strawberry and coconut cake onto a wire rack to cool.
Tips and Variations:
– The cake is originally whole wheat, but you can also use all-purpose flour or type 1 or 2 considering that you might need less liquid.
– Unsweetened coconut milk or another beverage can be used;
– Greek yogurt can be replaced with plain yogurt or ricotta.
Storage of Whole Wheat Strawberry and Coconut Cake:
– Store at room temperature in a cake keeper for 3/4 days maximum.
