Coconut Strawberry Cake
A resplendent crown of fresh, juicy red strawberries tops this scrumptious homemade coconut cake with fluffy white frosting.
Nonstick cooking spray
All-purpose flour for dusting
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs, separated*
1 cup "lite" coconut milk
1/2 teaspoon coconut extract
1 cup granulated sugar
1/3 cup water
1/4 teaspoon cream of tartar
3 large egg whites
1 teaspoon coconut extract
For Cake Assembly:
1 cup unsweetened shredded coconut, toasted
1/2 cup strawberry preserves
4 cups (about 1 1/4 pounds) whole stemmed California strawberries
- To make cake: Place oven rack in bottom third of oven; heat oven to 350°F (175°C). 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.
Makes 8 to 10 servings.
*Both the egg yolks and whites of the 3 "separated" eggs will be used in the cake batter, the 3 egg whites for the icing are 3 more. All in all, you will need 6 egg whites to complete this recipe.
- 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.
Nutritional Information Per Serving (1/8 of recipe): 527 calories; 22 g fat; 101 mg cholesterol; 254 mg sodium; 79g carbohydrate; 3 g fiber; 6g protein.
Recipe and photograph provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.