After eating them as they were to our heart’s content, some of the strawberries went into this coconut, strawberries and cream cake. We had friends over at ours after months and that in itself calls for a celebration. So made this cake for dessert celebrating friendship and of course, these delicious summer fruits. Some of the strawberries from my little garden made their way into it too.
I would have probably loved to have taken more pictures, but I had whipped up the cake just a couple of hours before the guests arrived. And considering that i had a few other jobs to do, a couple of quick photos was all I could afford to click.
I love this time of the year when gorgeous, juicy summer fruits make their appearance. Some have been growing in my little garden too! The lush reds of the strawberries, raspberries, cherries etc, the golden of the peaches, apricots etc, are very tempting indeed.
The cake layers were moist, and had a pleasant bite from the coconut. Two 8 inch round cakes have been sandwiched with strawberries and cream, with more strawberries and cream on the top and a whipped cream piped border. A few strawberry slices were used to add the final touches. Truly a celebration of British summer!
I had initially planned to cover the sides of the cake as well, but in the end decided not to. Hence, I did not need all of the whipped cream and added it somewhere else. I am however, giving you the measurements for the whole amount that I made. If you want to keep the same look as mine, reduce the amount of cream to whip, or else keep the same amount and cover the sides with it.
This recipe is more about the cake layers. I have not given the exact amount of chopped strawberries to use in the filling and topping, a couple of strawberries here and there won’t make a huge difference. As long as you can taste both the strawberries and cream, you are fine.
Fresh cream cakes, especially in hot weather, unless used immediately, should be stored in the fridge in order to prevent the cream going off. Just bring it back to room temperature before serving. Keep leftovers in the fridge and consume as soon as possible.
Continue reading for the full printable recipe for this coconut, strawberries and cream cake.
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Coconut, strawberries and cream cake
- 6 eggs
- 1½ cups caster sugar
- 1¾ cups vegetable oil
- 2 tsp vanilla extract
- 2¼ cups plain wholemeal flour
- ½ cup desiccated coconut
- 2 tsp baking powder
- ½ cup milk
For the whipped cream
- 600 ml double cream (see notes below)
- 4 tbsp icing sugar
- 2 tsp vanilla extract
For the filling and topping
- 1 cup or a little more chopped strawberries (don't chop them too big or small in size)
- a few strawberries, sliced
- Pre heat the oven at 180 deg C and line two 8 inch baking pans (I used aluminium foil).
- In a bowl, whisk together the flour, desiccated coconut and baking powder. Keep aside.
- In another bowl, beat together the eggs and sugar till the mixture is pale and fluffy.
- Add the oil and vanilla and gently fold in with a spatula.
- Add the flour mixture and fold in well.
- Fold in the milk.
- Divide the mixture between the two lined baking pans.
- Place the pans in the centre of the pre heated oven and bake for 25-28 minutes or till a toothpick inserted through the centre of the cake comes out clean.
- Place the pans on a cooling rack for a few minutes.
- Remove the cakes from the pans, peel off the foil and cool completely on the rack.
The whipped cream
- Place the double cream, icing sugar and vanilla in a bowl. Whisk (electric ones will make it faster) until the mixture thickens and you get soft peaks. Be careful not to overmix as it will split.
Making the filling and topping
- Add a few tablespoons of the whipped cream to the chopped strawberries, mix gently and keep aside.
Assembling the cake
- Spread a little a little cream to the centre of a plate or cake stand and place one of the cakes on it.
- Spread 3/4 of the strawberry and cream filling on top of the cake.
- Gently place the other cake on top.
- If you are using the full amount of cream, and want to cover the sides of the cake, do it now.
- Spread the remaining strawberry cream mixture on top. Keep it around the centre and don't spread to the very edge.
- Use a piping bag and nozzle to pipe a border all around the edge.
- Arrange the sliced strawberries on top.
- If serving later, keep the cake in the fridge. Bring it back to room temperature before serving.
- I had initially planned to cover the sides of the cake as well, but in the end decided not to. Hence, I did not need all of the whipped cream and added it somewhere else. I am however, giving you the measurements for the whole amount that I made. If you want to keep the same look as mine, reduce the amount of cream to whip, or else keep the same amount and cover the sides with it.
- Or use the leftover whipped cream to serve alongside other desserts; for eg, brownies.
All the baking recipes on this blog can be found here.
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Until next time,