Wow! 2020 has been moving fast! It’s already spring here and temperatures are starting to rise into the 20°C. But, while we would much rather spend our days at the beach, we’re confined to our homes due to the Covid-19 outbreaks around the world. This might be frustrating and annoying, but I also believe that it’s an opportunity. A chance to concentrate on what’s really important. A chance to really connect with each other, even though we cannot meet up in person. A chance to slow down and take some time to enjoy the little things in life. Like baking a cake!

In the beginning of the month I celebrated my birthday. One of the great things about my birthday is that it means spring has finally arrived. And while back in Austria it would still be common for me to go up to the mountains to ski at that time of year, it also meant sunny, blue-skied days and outside playdates with my friends. After a long, cold and usually grey winter near Vienna this was, and still is, a welcome relief. The effect the sudden chance of temperature and the switch from grey to blue skies has on me each year is tremendous. I have more energy, I long to get outside, I’m more creative and I’m overall more focused if the weather is bright and sunny. Spring is definitely my season!

But let’s get back to this beautiful Strawberry Mascarpone Coconut Cake. Naturally, there was always cake for my birthday and there still is. It ain’t a birthday without cake – am I right? And, as I was never really the chocolate cake friend, my mum used to make me fresh, fruit-heavy cakes with lots of cream. Up to this day, I will always go for the creamy, fruity cake if I have a say in it. So, I came up with this light and fresh strawberry cake to celebrate the adventurous year that lies behind me and to welcome whatever the new year might bring for me. I did so with lots of strawberry mascarpone cream smothered between two spongy, moist layers of coconut cake and with an extra serving of strawberries on the side. A pure delight!

And while this cake might look fancy, it’s not hard to make at all! There’s no whipping of heavy cream or folding-in of egg whites involved. The cake batter goes in one bowl and while the cake cools you have plenty of time to make the strawberry cream. Also, it’s not at all heavy. There’s the same amount of curd cheese as there is mascarpone in this recipe, which adds a beautiful tang and some lightness to the filling. Of course, sweet, juicy strawberries do their share in it as well.

So, forget the dreariness of the current health situation and lets get baking. I promise, you won’t regret it!

Lots of love & stay safe!

Anna

P.s.: Comment below or on FB or IG if you get a chance to make the cake. I love to hear what you think of it! Also tag me with #themellowkitchn and or @themellowkitchn

Strawberry Mascarpone Coconut Cake

Created by Anna on 22nd March 2020

This fresh, summery cake is the perfect celebration of strawberry season! It’s creamy and fragrant and fresh with just the right sweetness. And even though it looks impressive, it’s super easy to make! Facebook0TwitterPinterest0email

Prep Time: 15m
Cook Time: 35m
Total Time: 2h

Serves: 8
Yield: 8-10 pieces
Category: all recipes, baking, sweets, Vegetarian

Ingredients

Coconut White Cake

1 cup light spelt flour
1 cup desiccated coconut flakes
2/3 cup coconut flour
1 1/2 teaspoons baking powder
pinch of salt
4 eggs
1 cup brown or coconut sugar
1/2 cup olive oil or other plant-oil (e.g. sunflower oil)
1/2 cup water
2 teaspoons vanilla extract
zest of 1 organic, unwaxed lemon

Strawberry Mascarpone Cream

3 cups strawberry puree (about 4 cups strawberries blended)
1 cup brown or coconut sugar (less if your strawberries are very sweet)
4 teaspoons agar agar
juice of 1 lemon
2 cups curd cheese
2 cups mascarpone cheese
another 1 1/2 - 2 cups strawberries for decoration
Note: Agar agar is a vegetarian substitute for gelatine and can be found in most supermarkets nowadays. You can substitute it with gelatin which you use according to the package for 500ml liquid.

Instructions

For the cake

Preheat oven to 175°C or 350°F. Place a rack in the middle of the oven and prepare 2 cake tins* (15-18cm diameter) and lightly grease with some vegetable oil.
Combine all dry ingredients in a medium bowl and stir to combine.
Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs on high speed until fluffy and light yellow. Slowly add the sugar and whisk for another 2 mins.
Continue whisking slowly adding oil and water. Add vanilla extract and lemon zest.
Slowly add the dry ingredients to the egg mixture, whisking on medium low until combined. Don't overmix the batter.
Pour batter into the 2 prepared cake tins. Bake for 35mins or until cake picker comes out clean.
*Comment: Alternatively you can use 1 cake tin for the entire batter and cut it in half horizontally before assembling the cake. Just extend the baking time to 45-50mins.

For the cream

If you haven't done so yet, blend the strawberries into a purée (reserving at least 10 small strawberries for decoration). Place 2 1/2 cups in a small pot. Add agar agar powder to the remaining 1/2 cup purée and stir until you have a smooth paste. Stir paste and sugar into the strawberry purée until combined. Place over medium-low heat and bring to a boil. Once boiling continue to cook for another 3-4 minutes (or as stated on the agar agar package directions), stirring continuously. Set aside to cool slightly.
Place curd and mascarpone cheese in a medium whisking bowl. With the whisk attached mix with your handheld mixer until smooth. Add lemon juice and mix through.
Stir through the strawberry purée to make sure no clumps have formed. Slowly pour into the mascarpone mixture whisking continuously with your handheld mixer.

Assembling the cake

Place one of your coconut cakes on a service platter and put a cake ring around it, adjusting it to the size of the cake (if you baked the cake in 1 cake tin cut cake into half horizontally and put aside the top part).
Remove green from 8-10 small strawberries and cut into halves. Place onto the prepared cake pressing the cut side onto the cake ring.
Slowly pour the 3/4 of the strawberry mascarpone cream onto the cake, making sure the strawberry halves stay pushed towards the outside and are completely covered. Carefully place the second cake on top of the cream. Pour remaining cream onto the cake or, if your cake ring is not tall enough, wait for the cream to solidify a bit more (about 10-15mins), stir through and then spoon onto the top of the cake.
Place the cake in the fridge to cool through and solidify for at least 2 hours (better 3 ✌️).
Once the cake has cooled, carefully remove the cake ring and place remaining strawberries on top for decoration. Devour and enjoy!