Strawberry and Coconut Cake

Free

Difficulty: Low
Time: 15 minutes (plus baking time about 40 min)
Quantity: 12 people (18 cm Ø pan)
Type: Baked Cakes
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

130 g seed oil

190 g plant-based milk

2 g salt

90 g coconut sugar*

150 g all-purpose flour

30 g potato starch

13 g desiccated coconut

10 g baking powder

200 g strawberries

16 g coconut chips

Today we'll see how to make a baked strawberry and coconut cake. We will use sliced strawberries both inside the batter to add moisture and varied textures, and on the surface also as decoration. We will use coconut in 3 different forms: we'll use desiccated coconut in the batter; coconut chips will be used on the surface as decoration but also to strengthen the coconut flavor; finally we will not use white sugar but sweeten the cake only with coconut sugar, which being brown will make the cake darker and will also add a lot of aroma.

Method

Preheat the oven to 190˚C static. Take a baking tin and line with parchment paper, grease the ring with margarine and cover the edges with strips of parchment. If using a classic springform pan also line the base with parchment paper. Wash and dry the strawberries, slice them thinly, divide into two bowls of 100 g each. Prepare the batter. In a bowl weigh the milk and oil and mix with a whisk.

Add salt and sugar and mix. Sift together the flour, potato starch and baking powder and add to the batter, also add the dedicated coconut.

Mix with the whisk only for a few seconds until the dry ingredients have combined with the liquids.

Add 100 g of strawberries and mix with a spatula. Pour the batter into the mold.

Cover with the sliced strawberries, about half, and press them slightly into the batter, then distribute half of the coconut chips, make a second layer with the strawberries and finally the rest of the coconut. Sprinkle one tablespoon of coconut sugar on the surface. Bake at 190˚C static for 25 minutes, then lower to 170˚C and bake for another 15 minutes. Check doneness with a skewer: insert it into the center of the cake — if it comes out dry it's done.

Let cool at room temperature for 1 h, then remove the ring and parchment paper, transfer the cake to a plate, serve.

Storage

Store at room temperature for 2 days under a glass dome or container. In hot periods keep refrigerated. Alternatively slice and freeze for up to 2 months in a container.

Tips

It is possible to replace coconut sugar with other types of sugar such as granulated sugar or cane sugar (Demerara). It is possible to replace the strawberries with other fruit. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products