Paradise Coconut Cake with Strawberry Filling 🤍 ❤ 🎂
The fluffy cake with a tropical coconut flavor, sweet strawberry filling and buttercream frosting is perfect for any special occasion.
Ingredients
Cake
250 g (2 cups) wheat flour.
12 g (2 1/2 tsp) baking powder.
2.5 g (1/2 tsp) salt.
115 g (1/2 cup) room temperature unsalted butter.
60 ml (1/4 cup) coconut oil.
300 g (1 1/2 cups) caster sugar.
4 large eggs
240 ml (1 cup) coconut milk
5 ml (1 tsp) vanilla extract
2.5 ml (1/2 tsp) coconut essence.
Strawberry filling
300 g (2 cups) fresh strawberries, diced.
50 g (1/4 cup) caster sugar.
15 g (2 tbsp) cornstarch.
60 ml (1/4 cup) of water.
Make frosting
230 g (1 cup) unsalted butter, room temperature.
500-625 g (4-5 cups) rock sugar.
60 ml (1/4 cup) coconut milk.
5 ml (1 tsp) vanilla extract
2.5 ml (1/2 tsp) coconut essence.
Shredded coconut, for garnishing.
Preparation method
Prepare the cake:
Preheat the oven to 175 °C (350 ° F). Grease and flour two 9-inch (23 cm) round cake pans.
In a medium bowl, combine the flour, baking powder, and salt. Set aside for later use.
In a large bowl, beat together the butter, coconut oil, and sugar until light and fluffy.
Add eggs one by one, beating well after each addition. Stir in the coconut milk, vanilla extract, and coconut essence.
Gradually add the flour mixture to the wet ingredients and stir until well combined.
Divide batter between prepared pans and bake for 25 minutes, or until removed clean by inserting a toothpick into the center of the cake.
Allow the cake to cool in the tin for 10 minutes, then transfer it to a grid rack to cool completely.
Prepare the strawberry filling:
In a small saucepan over medium heat, add the strawberries, sugar, cornstarch, and water.
Stir constantly as you cook until the mixture is thickened and glossy, about 5-7 minutes.
Cool completely before use.
Prepare the frosting:
In a bowl, beat the butter until creamy.
Gradually add the rock sugar, alternating with the coconut milk, until the rock sugar is light and fluffy.
Add vanilla extract and coconut extract and mix well.
Assemble the cake:
Place a layer of cake on a plate. Spread the strawberry filling on top.
Place the second layer of cake on top, then cover the cake with frosting.
Press shredded coconut on the sides of the cake for decoration.
Passion fruit cheesecake with mango sauce. ”
Cheesecake Toppings
Crushed biscuits: 150 g
Melt butter: 60 g
Cream cheese: 400 g
Sugar: 100 g
Passion fruit flesh: 80 g
Eggs: 2
Mango Jam Ingredients
Ripe mango pieces: 100 g
Sugar: 50 grams
Lemon juice: 5 ml
Preparation
Preheat oven to 160 °C.
Mix the crushed cookies with the butter and base in the molds.
Whisk the cream cheese together with the sugar, passionfruit pulp and eggs to coat well. Pour into molds and bake in oven for 50 minutes. Let it cool.
Cook the mango with sugar and lemon until thick. Drizzle mango sauce on the cheesecake “.
Treslecce Mocha Cake
Blended coffee
½ cup instant coffee (choose your favorite one)
¼ cup warm water
Instructions for blending coffee
Dissolve instant coffee in warm water. Stir thoroughly until completely dissolved. Reserve, will be used later.
Mocha sponge bread
9 large room temperature eggs
290 g refined sugar (1.5 cups)
270 g medium gluten flour (2 cups)
20 g cocoa powder (3 tablespoons)
1 ¼ tsp baking powder
1 tablespoon reserved coffee mixture
24 cm baking pan (pre-lined baking paper
Method for making sponge bread
In a large bowl, beat eggs (yolks and whites) on medium-high speed until fluffy and doubled in size. It takes about 4 minutes with a stand mixer and slightly longer with a hand mixer.
While continuing to beat, add the refined sugar at rain speed (a little at a time) and continue to beat for about 7 minutes. The mixture should be lighter and fluffier.
Add a tablespoon of coffee mixture and beat for another minute until well incorporated.
This point of the mixture is called the “letter point” or “ribbon point”. When you lift the whisk, the mixture becomes ribbon-shaped, and you can form letters that hold their shape within a few seconds before dissolving.
In a separate bowl, mix together the flour, cocoa, and baking powder. Sift the mixture into the egg mixture three times and fold with a spatula or balloon whisk so that the mixed air does not lose.
Pour the batter into a 24 cm mold previously lined with baking paper.
Place in a preheated 180 °C oven and bake for 50-60 minutes. To check if the cake is done, insert a toothpick into the center of the cake; If the toothpick comes out clean, the cake is cooked through.
Allow to cool for 5 minutes before demolding.
Tresledge mixture
1 can of condensed milk (387 g), adjust the amount to taste.
1 can of evaporated milk (340 ml)
1 can half-fat cream (225 g), or heavy unsweetened cream
1 cup regular milk
20 g cocoa powder (3 tablespoons)
1 tablespoon coffee powder, adjust to taste
1 tablespoon (or more) of liqueur, such as rum or liqueur of your choice
Description of three milk mixtures
Dissolve the cocoa in a glass of regular milk. Stir until well incorporated.
Add condensed milk, evaporated milk, media cream, coffee mixture and liqueur. Mix well and adjust sweetness to taste.
Cut the sponge bread in half. Place half of the bread into the mold, then pour some Teresa blanc wine mixture over the bread, making sure the bread is well saturated. Place the other half of the bread on top and repeat the process until the entire cake is well moistened.
Swiss meringue cream
150 g egg white
300 g caster sugar
450 g unsalted butter, slightly refrigerated (remove from fridge 10-12 minutes before use)
1 ½ tablespoon coffee mixture
Production instructions
In a heatproof bowl, combine egg whites and refined sugar. Place the bowl on a saucepan with water and heat over medium heat (bain marie), stirring constantly until the sugar is completely dissolved. This takes about 3-4 minutes.
Remove from the heat and whip the mixture with a blender on high speed until the meringue has cooled and formed firm peaks (about 10 minutes).
Make sure the meringue cools completely before adding the butter, otherwise it will scratch the meringue. Place the mixture in the freezer for a few minutes if necessary.
Once cooled, start adding butter, a little at a time, adding as you beat. Continue beating until a silky cream forms.
Finally, add 1 ½ tablespoons of the coffee mixture and beat for another minute until well incorporated.
Assemble the Tresledge Mocha Cake:
Place the cake moistened with the treslecce mixture on a plate.
Cover the first half with meringue and place the other half on top and the entire cake will be covered with meringue.
The decoration is completely casual and you can use piping bags, chocolate bars, chocolate shavings, etc.
Important Tips
Cool the meringue well before adding the butter * *, if the meringue is not cooled, it will be cut.
The butter should be slightly cold, but not too cold, to get the right texture.
Make sure the bowl and whisk are completely clean and dry before beating the meringue.
That’s it! So there you have it with the delicious * Mocat Resledge Mocca Cake *, which combines classic resledge flavors with a hint of coffee and chocolate aromas.
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