Rustic Strawberry Coconut Cake Recipes

Steps:

• Heat oven to 350 degrees. Smear or brush a bit of butter onto the bottom of a 9-inch cake pan and line with parchment paper (either cut to fit the bottom, or leaving some hanging over the edges for easy removal).
• Whisk flour, baking powder and salt together in a medium bowl.
• In a stand mixer (or using an electric hand mixer and a large bowl), beat butter, granulated sugar, brown sugar and vanilla together on medium-high, periodically scraping down the sides of the bowl to make sure everything incorporates, until the mixture is pale, light, fluffy and creamy, about 5 minutes.
• Add eggs, one at a time, beating to blend between additions. (This is a good time to scrape down the sides again.)
• Reduce the mixer speed to low and carefully add half the flour mixture, followed by half the buttermilk. Repeat with remaining flour mixture and buttermilk, beating just until no large lumps remain.
• Using a spatula, gently fold in half the strawberries and transfer the batter to the prepared cake pan. Scatter with remaining strawberries and sprinkle with demerara sugar.
• Bake until cake is puffed, deeply golden brown on the top and pulling away at the sides, 45 to 50 minutes. (It should spring back slightly when pressed in the center and appear fully baked where the strawberries meet the cake.)
• Let cake cool completely before removing it from the pan (either by inverting or lifting with the parchment lining). The cake can be baked up to three days ahead and stored tightly wrapped at room temperature, or refrigerated.

Steps:

• For the cake:
• Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
• Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
• With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
• Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
• In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
• Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
• Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
• Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
• Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
• For the frosting:
• Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
• Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
• Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
• To assemble:
• Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.

Steps:

• Mix all the pastry ingredients together and knead until you get dough. Wrap in cling film and leave in a fridge for 1 hour.
• The pastry can be made 1 -2 days ahead (stored in the fridge). When taken out, let it soften at room temperature for a while.
• First prepare coconut mixture. Whisk the egg yolk until stiff.
• Add icing sugar.
• Whisk again until nice and smooth.
• Add the coconut and mix again.
• Butter your cake tin.
• Use your fingers to push the pastry down into the tin.
• Cover the pastry with strawberry jam.
• Add the coconut mix.
• Bake for 30 minutes at 180°C.
• Enjoy!