Juicy Coconut Cake with Strawberries
A moist and quickly made cake that smells like summer and doesnt require advanced cooking skills. For extra flavor and aroma, finely grated lime zest is used, which can be substituted with lemon zest if desired. A perfect dessert for garden parties and picnics.
Details
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 12
Ingredients
Baked goods
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380 g Wheat flour, white, multi-purpose
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1 bag Baking powder
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180 g Sugar, white
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1 bag Sugar, white
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120 g Butter, unsalted
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200 ml Milk, whole milk
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2 piece Egg, fresh
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pieces Lime, fresh
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80 g Coconut, flakes
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220 g Sweet cream
Strawberries
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500 g Strawberries
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pieces Sugar, white
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pieces Juice, lemon
Steps
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Preheat the oven to 170 degrees Celsius. Add butter to a cup and slowly melt it over low heat. Remove the cup from the heat and let the butter cool to lukewarm.
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Sift the flour and baking powder into a bowl. Mix the sifted ingredients well. In another bowl, mix together sugar, melted butter, milk, grated lime zest, and eggs. Add the dry ingredients and quickly mix to form a smooth batter without lumps.
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Line a small baking dish with high sides with parchment paper. Pour the prepared batter into the dish and spread it evenly. Sprinkle coconut flour on top, then cover the dish with aluminum foil and place it in the preheated oven for 25-30 minutes.
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While the cake is baking, rinse the strawberries under running water and clean them. Cut them into pieces and mix them with sugar and lemon juice in a bowl.
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Remove the baked cake from the oven and pour sweet cream over the top. Let it cool completely, then cut it into pieces and serve on a plate or platter. Serve the prepared cake with the sliced strawberries.
Nutrition Information (Per 100g)
- Calories: 278.8 kcal
- Fat: 13.88 g
- Saturated Fat: 8.99 g
- Carbohydrates: 33.51 g
- Sugars: 12.35 g
- Protein: 3.79 g
- Fiber: 1.04 g