Imagine the aroma that fills the air as the Cake with Strawberries and Coconut is brought to the table. The sweet and fruity aroma of fresh strawberries, blending with the exotic note of coconut, transforms into an inviting scent that awakens the desire to immediately sink a fork into a nice slice. Its versatility makes it suitable for multiple occasions: a birthday party, a tea with friends, a romantic dinner for two, or simply an unexpected craving for something special. Its simple and refined beauty always makes it the center of attention on the table.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 317.98 (Kcal)
- Carbohydrates 45.50 (g) of which sugars 19.90 (g)
- Proteins 6.75 (g)
- Fat 13.71 (g) of which saturated 1.77 (g)of which unsaturated 8.11 (g)
- Fibers 1.41 (g)
- Sodium 90.70 (mg)
Indicative values for a portion of 116 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 the Cake with Strawberries and Coconut
- 1 1/2 cups all-purpose flour
- 1/4 cup coconut flour
- 1/2 cup sugar
- 3 1/2 tbsp milk
- 3 1/2 tbsp sunflower seed oil
- 1 1/2 tsp baking powder
- 1/2 lemon zest
- 2 eggs
- 1 pinch salt
- 1 cup strawberries
- as needed all-purpose flour (for the strawberries)
What You Need for the Cake with Strawberries and Coconut
- 1 Electric Whisk
- 1 Bowl
- 1 Hand Whisk
- 1 Springform Pan
- Parchment Paper
Steps for the Cake with Strawberries and Coconut
Wash the strawberries with water and baking soda, letting them soak for half an hour, then rinse, dry well, and cut them into pieces.
In a bowl, place the whole eggs and sugar. Work with electric whisks until you get a light and fluffy mixture.
Add the oil, milk, a pinch of salt, and the flour sifted together with the baking powder. Incorporate the ingredients with a whisk and also add the coconut and the grated zest of half an organic lemon.
Now, pour half of the mixture into an 18 cm (7 inches) springform pan, lined with parchment paper. Add half of the strawberries, making sure to first coat them in flour to prevent them from sinking to the bottom.
Put the remaining batter over the strawberries and continue with the other half of the strawberries, also coated in flour.
Bake in a preheated oven at 340°F (170°C) for about 35-40 minutes, checking often, as oven temperatures are not all the same.
Let the cake cool. When the cake is cool, sprinkle powdered sugar over the surface.
Now you just have to enjoy this delicious Cake with Strawberries and Coconut!
FAQ (Questions and Answers)
How do I store the cake?
You can keep it under a glass dome and consume it within a couple of days.
I don’t like coconut, how can I replace it?
Instead of coconut, add another 2 tbsp of flour.
Can I replace oil with butter?
You can, by adding 1/4 cup of butter.
