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Coconut, strawberries and cream cake

Coconut, strawberries and cream cake

Sunita Bhuyan
Cook Time 25 minutes
Course Dessert

Ingredients
  

  • 6 eggs
  • cups caster sugar
  • cups vegetable oil
  • 2 tsp vanilla extract
  • 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

Instructions
 

  • 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.

Notes

  • 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.
Keyword baking, cake recipe, coconut, coconut cake, dessert, strawberries and cream, strawberry, whipped cream cake