adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberry coconut cake
Strawberry coconut cake
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious cake best enjoyed fresh within 2 days. Perfect for special occasions like christenings, Mother's Day, or birthdays.
Ingredients:
  • Melted butter or margarine, for greasing
  • 1 x 270mls can coconut milk
  • 105g (1 1/2 cups) desiccated coconut
  • 200g butter, at room temperature
  • 295g (1 1/3 cups) caster sugar
  • 4 eggs
  • 250g (1 2/3 cup) self-raising flour, sifted
  • 160g (1/2 cup) strawberry jam
  • 125mls (1/2 cup) sour cream
  • 250g (1 punnet) small strawberries, hulled if desired
  • Icing sugar to decorate
Instructions:
  • Preheat oven to 180°C, then generously brush 2 round 20cm cake pans with melted butter or margarine for greasing. Line the base of each pan with non-stick baking paper.
  • Simmer coconut milk and coconut in a small saucepan, then transfer to a bowl to cool. Beat butter and caster sugar until creamy, add eggs one at a time, then fold in flour and coconut mixture. Divide mixture between pans and smooth the surfaces.
  • Bake in a preheated oven for 25-30 minutes until golden and cooked. Let the cakes stand in the pans for 10 minutes, then gently loosen the edges with a knife and transfer to wire racks to cool.
  • Place a cake layer on a serving plate, evenly spread with strawberry jam and sour cream, then add the second cake layer. Top with strawberries and generously sprinkle with icing sugar for an elegant finish.

Similar Recipes