The strawberry and coconut cake is a soft and slightly moist dessert, perfect for a delicious breakfast or as a dessert at the end of a meal. The intense aroma of coconut, obtained through the use of grated coconut and coconut yogurt, harmoniously intertwines with the fresh and slightly tart sweetness of strawberries, delivering an irresistible balance of flavors. This recipe is inspired by the famous 7-jar cake, the classic dessert made by measuring the ingredients with the yogurt jar. For this version, I first converted the original recipe’s quantities into grams and then modified the batter by replacing part of the flour with grated coconut. This not only enhances the flavor of the cake but also ensures a perfect texture: the strawberries remain well distributed in the batter and do not sink during baking, providing 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 decisive flavors, in a delightful combination 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 the all-purpose flour with an equal weight of fine rice flour. Also check that the following ingredients have the label “gluten-free”: rice flour, coconut yogurt, grated coconut, baking powder, powdered sugar.

3 eggs (medium)
130 g sugar
125 g yogurt (coconut)
90 ml sunflower oil (or 110 g melted butter)
180 g all-purpose flour (or: fine gluten-free rice flour)
30 g grated coconut
1 packet baking powder (16)
200 g strawberries
1 pinch salt
to taste powdered sugar

Tools

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

How to make 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 beaters, until you obtain a light mixture. While still mixing with the beaters, gradually add in the sunflower oil (or melted butter) (2). Incorporate it well into the mixture, then also add the coconut yogurt (3).
Continue working the mixture with the beaters for a minute or two, to get a smooth batter. Then sift the flour mixed with the baking powder into it (4). Add also the grated coconut (5) and gently mix with a spatula or a wooden spoon. The batter should be fluid and smooth at the end (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 top (8). Add the chopped strawberries 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 this size, check out this guide to help you adjust the quantities to your cake pan size. Pour the batter into the pan 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 a preheated oven at 350°F (static) for about 50 minutes, until it is puffed up and golden (12).
Before taking it out of the oven, do the toothpick test, but keep in mind that, compared to the base version of the 7-jar cake, this one remains a bit moister due to the strawberries. Once cool, remove it from the mold and sprinkle with some powdered sugar before serving.