Strawberry Coconut Cake
Strawberry Coconut Cake
- 2 cups + 4 tablespoons all-purpose flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups coconut flakes (standard sweetened type)
- 7/8 cup any type of vegetable oil, including non-virgin olive oil or avocado oil
- 1 tablespoon strawberry extract
- 2 large eggs
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup coconut milk (unsweetened)
- 1 tablespoon vanilla extract
- Few drops of red gel food color (optional)
- 1/2 cup hot water
- 2 teaspoons white distilled vinegar
Strawberry Cream Filling
- 1 pound strawberries (can be frozen)
- 1 can (about 14 oz) coconut milk, unsweetened
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- Pinch salt
- 1/2 cup + 1 tablespoon cornstarch
- 2 large egg yolks
- Few drops of red food color (optional)
- 4 tablespoons butter
- 1 pint fresh strawberries to place between layers
Finish and Decoration
- 1/2 cup coconut flakes
- 1 cup whipping cream
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 325°F.
- Butter and flour three 8 or 9-inch cake pans and fit a round sheet of parchment on bottom to make removal from pans flawless.
- Sift together flour, baking powder, baking soda, and salt. Toss in coconut and set aside.
- Using a stand or handheld mixer or a sturdy hand whisk, mix oil, strawberry extract, and eggs until well blended. Add sugar and whisk until completely smooth.
- Add coconut and vanilla. Add a few drops of red food gel to create a light pink hue.
- Add sifted ingredients in one step and mix until batter is smooth. Do not mix more than necessary.
- Add hot water and vinegar and mix until combined.
- Divide batter evenly into pans and place in oven. Bake until center of cakes bounces back when lightly pressed with a finger and until you see cake retracting from sides in a few areas. About 30 minutes.
- Allow to cool for about 5-10 minutes before turning upside down onto plastic food film, a kitchen towel or parchment paper. Leave parchment paper on cakes until indicated below.
- Prepare filling by blending washed and stem removed strawberries to a smooth puree. Pour in a saucepan large enough to hold remaining ingredients.
- Add coconut milk, sugar, salt, and cornstarch. Whisk together. Add egg yolks and whisk smooth. Add food color if desired.
- Place over medium heat and whisk until mixture boils and makes thick bubbles. Once it has thickened do not whisk more than needed as it can make cream runny. Remove from heat and place in an ice bath. Do not stir. Cover with plastic food wrap. After 5 minutes in ice remove plastic and gently stir in butter. Replace ice when needed. Cream needs to be completely cold before proceeding. Do not stir unnecessarily to avoid making cream runny.
- Place one cake layer on a serving platter and remove parchment paper.
- Spread a generous 1/3 of cream onto cake layer about 1/2-inch away from sides.
- Wash strawberries and remove stems. Cut crosswise to obtain 1/4-inch-thick slices. Place close together covering cream layer.
- Cover with second cake layer and remove parchment. Repeat with another generous 1/3 of cream and strawberries.
- Cover with remaining cake layer and spread remaining cream onto surface.
- Sprinkle with coconut.
- Whip cream, sugar, and vanilla to stiff peaks and fit in a piping bag fitted with a large star tip. Pipe rosettes on surface and decorate with strawberries.