Rustic Strawberry Coconut Cake Recipes

STRAWBERRY COCONUT TART

Steps:

• In a mixing bowl, combine flour with powdered sugar. Add melted butter (make sure it's not hot). Using a wooden spoon mix everything together and then with your hand form a dough (it will be sticky at this stage). Wrap it in plastic wrap and chill for 30 minutes (see note 7).
• When chilled, take it out and fill the bottom and sides of a 7-inch (18-centimeter) tart/pie pan with it. There is no rolling needed. Just take a piece of the pastry and press it down, piece by piece until you use up all of it. (Make sure to line the bottom as well as sides of the pan with baking parchment so you can easily remove it from the pan).
• Spread jam over the crust and set aside.
• Whip the egg white until soft peaks form. Add sifted sugar and beat until smooth. Finally, stir in the coconut. Pour this mixture over the jam and spread around evenly.
• Bake in a preheated oven at 350° Fahrenheit (180° Celsius) for 25-30 minutes or until the top is nice brown and set and the bottom is cooked (you can place a clean kitchen towel over the tart and flip it carefully over to check if the bottom is cooked).
• When ready, take it out and let it cool completely before serving.
• Enjoy!

STRAWBERRY COCONUT CAKE

Steps:

• Begin by preheating your oven to 350 degrees F. Grease and flour two 9-inch round cake pans and set aside.
• In a mixing bowl, add the white cake mix, strawberry gelatin powder, all-purpose flour, and baking soda. Whisk to combine. Next beat in the oil, eggs, milk, pureed strawberries, vanilla, and coconut extract. Then stir in the chopped coconut.
• Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted near the center of each layer comes out clean.
• Cool the pans on a wire rack for about 10 minutes. Remove the cake from the pans and leave it on the racks until it is completely cool.
• While the cake cools, make your cream cheese frosting. Prepare as directed, but mix in 1/2 cup of chopped coconut.
• Once the cakes are cool, spread a layer of frosting onto the top of one cake. Top with sliced strawberries. Place the second layer of cake on top of that and frost the rest of the cake. Garnish with fresh strawberries.

COCONUT STRAWBERRY CAKE

Steps:

• To make cake: Place oven rack in bottom third of oven; heat oven to 350 degrees. Spray two 8-inch cake pans with nonstick cooking spray. Line bottom of each pan with a circle of parchment paper, spray the paper and dust inside of each pan with all-purpose flour, tapping out excess.
• Sift together cake flour, baking powder and salt; set aside.
• In bowl of electric mixer with paddle attachment, cream butter at medium speed until soft and light. Add sugar and continue to mix about 5 minutes or until light and fluffy. Add egg yolks one at a time, beating after each addition until completely mixed.
• On low speed, alternately add flour mixture in 3 additions and coconut milk in 2 additions, beginning and ending with flour mixture. Add extract and beat at low speed until completely mixed.
• In clean bowl with whisk attachment, beat egg whites at high speed to soft peaks. Gently fold one third of the egg whites into the batter; fold in remaining egg whites gently but thoroughly. Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean.
• Cool on rack 5 minutes; run a small knife around edge of each pan and carefully invert cake onto rack. Remove pan and cool cake completely; remove paper before assembling cake.
• To make icing: In small saucepan combine sugar, water and cream of tartar. Bring to a boil, covered, over medium heat; do not stir. When sugar is completely dissolved, uncover and boil 5 minutes longer.
• In bowl of electric mixer with whisk attachment, beat egg whites at high speed to soft peaks. Continue to beat while slowly pouring hot syrup onto egg whites; add extract and beat until cool.
• To assemble cake: Spread 1/4 cup of the preserves on top of 1 cake layer. Thinly slice 2 cups of the strawberries and arrange in 1 layer on top of preserves. Spread remaining 1/4 cup preserves on bottom of second cake layer and invert onto first layer. Spread icing on top and sides of assembled layers; pat coconut onto sides of cake. Arrange remaining strawberries on top of cake, stem side down.
• Tips: Substitute white cake made from a mix; add 1/2 teaspoon of coconut extract to batter. Substitute pre-made white frosting; add coconut extract to taste.

RUSTIC STRAWBERRY COCONUT CAKE

Steps:

• Mix all the pastry ingredients together and knead until you get dough. Wrap in cling film and leave in a fridge for 1 hour.
• The pastry can be made 1 -2 days ahead (stored in the fridge). When taken out, let it soften at room temperature for a while.
• First prepare coconut mixture. Whisk the egg yolk until stiff.
• Add icing sugar.
• Whisk again until nice and smooth.
• Add the coconut and mix again.
• Butter your cake tin.
• Use your fingers to push the pastry down into the tin.
• Cover the pastry with strawberry jam.
• Add the coconut mix.
• Bake for 30 minutes at 180°C.
• Enjoy!