Coconut Creme Cake

This is a most delightful, refreshing cake! A rich and creamy layered dessert made with seasons best strawberries. This recipe is my own creation.


Ingredients:
                                        
6 large eggs
1 cup sugar
2 tbs honey (optional)
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract

Cream:
2-3 cups blended strawberries
1 can coconut
Sugar to taste
1 tsp vanilla extract

Preheat oven to 325F.


Whip eggs with sugar until fluffy, about 8 min.

Add honey.

Mix flour with baking soda and powder.

Mix in flour by hand.

You can use any baking dish. Use butter or oil for baking pan. 

Bake about 30-40 min depends on the stove. Check if its spongy in the middle then it’s ready. Let it cool.



 Refrigerate coconut cream for a few hours or overnight. 



 Take out solid coconut cream and , discard the liquid on the bottom of the can. Whip the coconut cream until it has the airy texture of whipped cream, about 5 minutes. 

Add vanilla and a  couple of tbsp powdered sugar (optional).

I had a plan to make it a different way, then changed my mind. So, I cut a circle out for the bottom layer. Then the rest brake in med pieces.

Soak the bottom layer with strawberries.

Spread a thin layer of coconut cream on top.

Dip the rest of the pieces in to strawberry sauce and arrange on the top. 

Spread more strawberries on the top.

Cover with the rest of coconut cream. Decorate with strawberries or pour the rest of strawberry sauce on top.

Enjoy!!!

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