Coconut Strawberry Delight Cake

Such a cake on the festive table is a holiday itself! Summer is the time for strawberries. Well, who doesnʼt love strawberry cakes? This time I decided to combine two flavors in the cake: coconut and strawberry. I like it. I think whoever loves Raffaello sweets will appreciate this. The strawberries complement the coconut flavor well here. Try it, experiment! You can serve this cake with tea or juice.
cook time: 3h
Gavin Tanner
Coconut Strawberry Delight Cake

Nutrition Facts (per serving)

252
Calories
8g
Fat
37g
Carbs
4g
Protein

Ingredients (10 portions)

Biscuit:

Eggs 6 pc
Sugar 200 g
Wheat flour 180 g
Corn starch 60 g
Butter 50 g

Cream:

Eggs 2 pc
Sugar 230 g
Corn starch 30 g
Milk 300 ml
Vanilla sugar 10 g
coconut flakes 100 g
Cream 500 ml

Impregnation:

Water 50 ml
Syrup 3 tsp

Gel jelly:

Sugar 70 g
Corn starch 1 tsp
Gelatin 6 g
Strawberry 250 g
Water 4 tbsp

Protein custard:

Sugar 400 g
Vanilla sugar 10 g
Water 100 ml
Egg whites 150 g
Lemon acid 0.5 tsp

Recipe instructions

Step 1

Step 1
Letʼs make a sponge cake. Letʼs prepare the products.

Step 2

Step 2
Separate the whites and yolks. Beat the whites with sugar to peaks.

Step 3

Step 3
Then add one yolk at a time, without ceasing to beat. Then sift the flour and starch in 3 stages. Stir with a spatula from top to bottom, as if folding. Pour the melted butter, cooled, over the edge of the cup. And mix carefully again.

Step 4

Step 4
Pour the dough into a 24cm mold. Covered with paper. Place in a preheated oven at 180 degrees. for 40 minutes.

Step 5

Step 5
We take out the finished biscuit. Let it cool a little and remove the paper.

Step 6

Step 6
Turn it out onto a wire rack and let cool completely. Then I wrap it in film and put it in the refrigerator overnight. He needs to stand for 6 hours. Then it will cut better and will not crumble. And the impregnation will not soak it.

Step 7

Step 7
In the meantime, we’re making jelly gel. To do this, take ripe strawberries.

Step 8

Step 8
Pour gelatin into 3 tbsp. cold water to swell. Puree the strawberries, add sugar. Put it on the fire and cook. Dissolve starch in 1 tbsp. water. Add starch solution. And cook until thickened.

Step 9

Step 9
Remove from heat. Dissolve the gelatin in the microwave (set it for 2-3 seconds). Add gelatin to strawberries. Stir. Let the mass cool. When the mass cools down a little. Pour it into a mold, onto film, mine was 26 cm. And then put it in the freezer until the next day. Cover completely with film.

Step 10

Step 10
This is what we will have after freezing. I then cut it into cubes.

Step 11

Step 11
The next day we make coconut cream. We take milk, add eggs or instead of eggs we take 4 pcs yolks like mine. Stir, add sugar and starch. Place on the fire and cook, stirring constantly until thickened.

Step 12

Step 12
Remove the finished cream from the heat. Add the coconut flakes right away.

Step 13

Step 13
Cover with film and leave to cool. I put it in a cup of cold water.

Step 14

Step 14
When the mass has cooled, whip the cream with vanilla sugar and mix it with the cream. You get a lot of cream. Enough to cover the entire cake. But if you make a cake like me with protein cream, then make half a portion.

Step 15

Step 15
We take out the biscuit. We divide it into 3 cakes. If you have a lump on the sponge cake, cut it off. Soak the cakes. To do this, I mixed strawberry syrup and water. I took the syrup from the jam.

Step 16

Step 16
Place the cake on the base.

Step 17

Step 17
Spread the cream. There is jelly gel on top. Then we grease it with cream.

Step 18

Step 18
Then again the cake layer and again the cream and jelly.

Step 19

Step 19
Letʼs wrap it with film. Can be wrapped with a ring. Place in the refrigerator for 5-6 hours. I clean up for the night. And in the morning I decorate with cream.

Step 20

Step 20
I decorated the protein with custard. For the cream, mix sugar with water and put on fire. When it boils, turn on the whites. Reduce the syrup and cook to 122 degrees. To a thin thread or to a ball. Continue beating the whites and pour in the syrup in a thin stream. Next, beat the cream until it begins to wrap around the whisk. It all depends on the power of your mixer.

Step 21

Step 21
And such a cut. Well, very tasty.

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