Strawberry coconut cake with coconut crumble

This strawberry coconut cake is so amazing! We already have local strawberries and this is the cake we started the season with. It’s very moist, smells beautifully of coconut and vanilla, is filled with lots of strawberries (strawberries in every bite!) and topped with a crunchy coconut crumble. This is a perfect summer dessert!

If you’re looking for other strawberry dessert, this strawberry rhubarb galette is also awsome!

How to make strawberry coconut cake step-by-step:

1. This is a very simple cake but make sure that the ingredients are at room temperature and also the order, in which the ingredients are added, is important.
2. In a medium bowl, mix the flour with baking powder, baking soda and salt together, sift through a fine mesh strainer.
3. Whisk in shredded coconut. Set aside.
4. In another medium bowl, whisk the yogurt with vanilla extract and coconut liqueur. Set aside.

5. + 6. Add the butter and sugar to the mixer bowl, beat over medium-high speed using a paddle attachment until light and fluffy (it will take about 5 minutes).

You can swap 2 tablespoons of granulated sugar to vanilla sugar (but then, instead of a tablespoon of vanilla extract, add an additional tablespoon of yogurt). I always prefer to use vanilla sugar with real vanilla beans (not vanillin sugar) instead of vanilla extract. Use it if you can buy it (it’s very common in Europe).

7. Add the eggs – add one egg at a time, beating well after each addition, next egg can be added when the previous one is incorporated into the batter (if the batter separates, just beat a little longer, the cake will be ok). Now it’s a good time to preheat the oven to 160 °C / 325 °F / Gas Mark 3.

8. Reduce the speed to low, add ½ of the flour mixture, beating over low speed just to combine (do not overmix the batter). Then add ½ of the yogurt mixture, beat just to combine. Add the remaining ½ of the flour mixture, beat just to combine. In the end, add the remaining ½ of the yogurt mixture, gently fold the batter with a silicone spatula until smooth.

9. Prepare a round 27 cm /11-inch springform pan by greasing it with butter and lining with parchment paper. Scoop the batter into the prepared cake pan/springform pan, smooth the top with a spatula.

Wash and dry the strawberries, cut off the tops. Cut the big strawberries in half. Mix with cornstarch, scatter over the batter (place a little less in the middle than on the sides), do not press them into the batter.

You can use frozen strawberries when fresh are not in season. You don’t need to thaw them. I needed to bake the cake with frozen strawberries 10 minutes longer. Just check in the middle with the cake tester, it should come out clean.

10. + 11. Make the coconut crumble: Mix all ingredients for the crumble together. The crumble will be quite wet, you can add more flour if you prefer a dryer crumble. The crumble will not be clumpy after baking but will rather spread and create a crunchy lid.

12. Divide the crumble into smaller pieces, scatter over the strawberries.

Bake for about 1 hour and 10 minutes, until a skewer inserted in the center of the cake comes out clean. After baking, allow the cake to cool (at least partially), then cut into servings otherwise, it can be too wet and crumbly to cut into nice portions.

Storage:

The cake tastes best on the day of baking, the next day the strawberries are a little less appetizing. Store the cake in a tightly closed container or cover the baking form tightly with plastic foil.

Strawberry coconut cake with coconut crumble

Amazingly moist coconut cake with lots of strawberries, topped with crunchy coconut crumble.

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5 from 1 vote

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Calories 622kcal

Author Aleksandra

Ingredients

coconut cake:

• ▢ 1.5 cups + 2 Tbsp butter 200g/7oz, unsalted
• ▢ 1 cup granulated sugar 200g/7oz, scoop and leveled
• ▢ 3 large eggs
• ▢ 1.5 cup + 1 Tbsp all-purpose flour 200g /7oz, spoon and leveled
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ pinch of salt
• ▢ 1 cup shredded coconut 100g/3.5 oz, unsweetened
• ▢ 6 tablespoons plain yogurt 90 ml
• ▢ 1 tablespoon vanilla extract
• ▢ 2 tablespoons coconut liqueur I used Malibu, or milk

strawberries:

• ▢ 12 oz/350g strawberries weight without the tops, can be frozen
• ▢ 1 tablespoon cornstarch

coconut crumble:

• ▢ 3 tablespoons butter 45g/1.6oz
• ▢ 3 tablespoons sugar 40g/1.4oz
• ▢ 1/2 cup shredded unsweetened coconut 50g/1.8oz
• ▢ 2.5 tablespoons flour 25g /1oz

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Instructions

• All ingredients should be at room temperature (!).
• Prepare all the ingredients and a round 27 cm /11-inch springform pan by greasing it with butter and lining with parchment paper.
• In a medium bowl, mix the flour with baking powder, baking soda and salt together, sift through a fine mesh strainer, whisk in shredded coconut. Set aside.
• In another medium bowl, whisk the yogurt with vanilla extract and coconut liqueur. Set aside.
• Add the butter and sugar to the mixer bowl, beat over medium-high speed using a paddle attachment until light and fluffy (it will take about 5 minutes).
• Add the eggs – one egg at a time, beating well after each addition, next egg can be added when the previous one is incorporated into the batter (if the batter separates, just beat a little longer, the cake will be ok).
• Preheat the oven to 160 °C / 325 °F / Gas Mark 3, no fan (if you have a convection oven reduce the temperature by about 20°).
• Reduce the speed to low, add ½ of the flour mixture, beating just to combine (do not overmix the batter).
• Add ½ of the yogurt mixture, beat just to combine.
• Add the remaining ½ of the flour mixture, beat just to combine.
• Add the remaining ½ of the yogurt mixture, gently fold the batter with a silicone spatula until smooth (scrape the batter from the bottom of the bowl as the dry ingredients tend to sink to the bottom).
• Scoop the batter into the prepared cake pan, smooth the top with a spatula.
• Wash and dry the strawberries, cut off the tops. Cut the big strawberries in half, leave small and medium ones whole. Mix with cornstarch, scatter the strawberries over the batter (place a little less in the middle than on the sides), do not press them into the batter.
• Make the crumble: mix all ingredients for the crumble together, until a dough is formed, tear with your fingers into small pieces, crumble over the strawberries. The crumble will be quite wet, you can add more flour if you prefer a dryer crumble.
• Bake for about 1 hour and 10 minutes, until a skewer inserted in center of cake, comes out clean. The baking time may vary depending on the oven. The cake can be slightly jiggly when shaking with the pan (it's very fluffy and moisso test the center of the cake with a cake tester/bamboo skewer / a knife.
• Allow to cool then cut into servings.
• Enjoy!

Notes

* 1 cup is 240ml, 1 cup flour weight 125g.

* You can use frozen strawberries when fresh are not in season. Proceed as in the recipe and don’t thaw them. I needed to bake the cake with frozen strawberries 10 minutes longer. Just check with a cake tester in the middle of the cake. It should come out clean.

* I always prefer to use vanilla sugar with real vanilla beans (not vanillin sugar) instead of vanilla extract. If you can buy it (it’s very common in Europe) you can swap 2 tablespoons of granulated sugar to vanilla sugar and then instead of a tablespoon of vanilla extract add an additional tablespoon yogurt.

* Storage:The cake tastes best on the day of baking, the next day the strawberries are a little less appetizing. Store the cake in a tightly closed container or cover the baking form tightly with plastic foil.

* Calories count = 1 big serving = 1/8 of the recipe.

Course Dessert

Cuisine international

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