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A piece of strawberry coconut cake on a plate. A cup of coffee can be seen in the background.

Strawberry Coconut Cake

Anke
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Cook Time 45 minutes
Chill time 3 hours
Total Time 3 hours 45 minutes
Servings 8 pieces

Ingredients
  

For the batter:

  • ¼ cup clarified butter
  • 2 tbsp agave syrup
  • 4 eggs
  • 2 tbsp coconut milk
  • ¼ cup coconut flour
  • 1 tsp baking powder
  • 1 pinch of salt

For the topping:

  • 1 cup heavy cream
  • 2 cups mascarpone
  • 1 cup cream cheese
  • ¾ cup powdered sugar
  • ½ cup shredded coconut
  • ½ cup coconut milk
  • 1 packet unflavored gelatin powder (e.g., instant gelatin or vegetarian alternative)

For the decoration:

  • ⅓ cup strawberry jam
  • 1 cup strawberries
  • shredded coconut

Instructions
 

  • Preheat the oven to 350°F.
  • Melt the clarified butter and mix it with the agave syrup. Stir in the eggs and coconut milk.
  • Mix the coconut flour, baking powder, and salt together and add the mixture to the clarified butter. Mix everything into a smooth dough.
  • Grease a 10-inch springform pan and pour the batter into it. Smooth it out and bake for 17 minutes. When ready, let it cool completely.
  • Using a hand mixer, beat the heavy cream until stiff.
  • Mix the mascarpone, cream cheese, powdered sugar, shredded coconut, and coconut milk together. Stir in the gelatin and fold in the heavy cream.
  • Spread the cream on the cake base. Let it chill for 3 hours.
  • Wash and quarter the strawberries. Mix them with the jam and decorate the strawberry coconut cake with them before serving. Sprinkle some shredded coconut on the edges of the cake for extra effect.

Notes

If the strawberries on top of the cake are not enough for you, halve a cup of strawberries and spread them on the base of the cake. Then spread the cream on top.