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!
- Prep Time: 15m
- Cook Time: 35m
- Total Time: 2h
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.
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!