Coconut and Strawberry Cake soft and with a delicate taste. The preparation of this cake is very simple, the ingredients for the sponge cake are coconut flour, flour, sugar, and eggs, filled and covered with milk cream and whipped cream, and moistened with milk syrup. This is one of those cakes that you can choose to prepare for children or those who love delicate flavors, certainly lighter … and the combination with strawberries is wonderful. I decorated it with coconut flour and some strawberries in the center, but you can let your imagination run wild and decorate it as you like. Now you just have to prepare it!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 2 Hours 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Sponge Cake
Ingredients for a 20 cm (8 inches) diameter and 10 cm (4 inches) height cake pan
- 5 eggs
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/4 cup coconut flour
- 2/3 cup milk
- 2/3 cup water
- 3/4 cup sugar
- milk cream
- strawberries
- coconut flour
- condensed milk
Tools
- Stand Mixer
- Spatula
- Cake Pan
- Electric Whisks
- Brush
Sponge Cake Preparation
In a stand mixer, place the eggs and sugar, start at medium/high speed, and work for 15 minutes. The mixture should be fluffy and foamy.
Add the flour gradually, mixing from bottom to top. After the flour, add the coconut flour in the same way.
Grease and flour the mold, pour the mixture and arrange it without banging the pan. Bake at 356°F for 25 minutes.
The sponge cake is ready!
In a saucepan, pour milk, water, and sugar. Let it dissolve and when it starts to boil, turn off the heat. Let it cool.
Take the sponge cake and flip it upside down.
Cut into three discs.
Start soaking the first disc, evenly on the edges and center.
Insert a part of milk cream with whipped cream inside, uniformly from the center outward
Cover with chopped strawberries.
Place the second disc on the strawberries, soak it the same way as the first, then another layer of cream and strawberries.
Soak the last disc on the inner side and cover the cake.
At this point, you can decide to cover it as you prefer, buttercream, chocolate ganache, or whipped cream. I used the leftover filling cream by adding 2 tablespoons of condensed milk. Spread the cream on the disc and gently spread over the entire surface and sides, obviously, it may drip a little off the sides as it is not as thick as other coverings, but it will set quickly.
Decorate with strawberries. I made a central flower.
Sprinkle with coconut flour
The coconut cake is ready!
Advice
You can prepare the cake completely the day before serving it, covering it with aluminum foil in the fridge. Or you can prepare the various steps, you can make the sponge cake 2 days before, covering it well with plastic wrap and keeping it in the fridge or you can freeze it. The same goes for the syrup, condensed milk, and cream (without adding whipped cream) which you can prepare a day before, covering with plastic wrap and stored in the fridge. To cut the sponge cake more precisely, I recommend marking it with a knife along the circumference so you can cut it more precisely.
You can prepare the cake completely the day before serving it, covering it with aluminum foil in the fridge. Or you can prepare the various steps, you can make the sponge cake 2 days before, covering it well with plastic wrap and keeping it in the fridge or you can freeze it. The same goes for the syrup, condensed milk, and cream (without adding whipped cream) which you can prepare a day before, covering with plastic wrap and stored in the fridge. To cut the sponge cake more precisely, I recommend marking it with a knife along the circumference so you can cut it more precisely.
