Sweeten your dish with this cream, strawberry and coconut sponge cake

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You don’t have to be on a birthday to enjoy a delicious cake. At any time and on any occasion, you can prepare a simple recipe, to give yourself a good taste. This is the case with this homemade coconut cake which is tasty, even more so if you add strawberries and cream. This dessert is perfect for gifting a loved one or for entertaining the family.

The best thing about the preparation is there are no chemical additives, preservatives or hard-to-find ingredients. In addition, the result is great, because it has an irresistible spongy texture. Another positive point, it will fill your kitchen with the sweet scent of coconut.

is coconut, cream and strawberry cake You can make a 20 cm round mold of it, to better appreciate its softness. It is juicy and moist and remains so for several days. You can leave it at room temperature or refrigerate it protected in a plastic container. Keep in mind that since the top contains strawberries and cream, it will break down faster, so you can only add the syrup to the portion you eat to make it last longer.

Ingredients for homemade coconut cake

For make the cake you will need: 250 grams of self-rising wheat flour, 300 grams of refined white sugar, 175 grams of buttercream, 50 grams of grated coconut, 1 sachet of baking powder, 200 milliliters of coconut milk, 4 eggs, 1 tablespoon of liquid vanilla and 1 pinch of salt. Butter can be replaced with 120 ml of vegetable oil.

To the coconut syrup you will need: 200 milliliters of coconut milk and 40 grams of sugar.
To decorate the cake you need to buy fresh strawberries and cream. You can also make the cream at home. The combination of this blanket and coconut is great, but whether or not it seems like strawberry season to you, you can use whatever fruit you want. Even sprinkling powdered sugar on top, you will have a decorated and tasty cake.

To prepare

The first thing is to heat the oven to about 180 ° and mold the butter. The next step is to mix the sugar and eggs with the mixer until they are white. Lightly stir in the butter, coconut milk and salt. Then add the baking powder and the sifted flour (previously passed through a sieve), and beat until all the ingredients are combined evenly and no lumps appear.

After that, you have to take the mixture and pour it into the mold. Place in the oven at medium height and cook for about 30 minutes. Because not all ovens are the same, after the last 30 minutes you have to try a wooden toothpick to check if the cake is done. When you put it in the middle, it should come out dry. Otherwise, you have to cook for a few more minutes.

Once baked, take the cake out of the oven and wait until it is at room temperature unsalted. Prick several parts of the cake with a toothpick then pour the syrup, which is made by mixing well sugar with coconut milk. You have to let it relax to absorb it. Decorate apply the cream on top, using a pastry bag or a spoon, and place the sliced ​​or whole strawberries on the cream. For more elaboration, copy this sponge cake recipe, the base of many desserts.