Coconut and strawberry cake

For 16 pieces
  • 150 g Butter
  • 1 pack (22 5 g) coconut rusks
  • 10 sheets gelatine
  • 600 g strawberries
  • 100 g Sugar
  • 500 g curdled milk
  • 400 g Whipped cream
  • 30 g Coconut chips
  • 150 g Strawberry fruit spread
  • 1 tbsp Icing sugar
45 minutes
Melt the butter, let it cool down. Finely crumble the rusks in the universal chopper, mix with the butter. Place a cake ring or springform ring (26 cm Ø) on a cake plate. Pour in the crumbs, press to a flat base, pulling up a small edge. Put in a cold place
Soak the gelatine in cold water. Wash the strawberries, clean 250 g strawberries, cut in half and set aside. Also clean the rest of the strawberries, add the sugar and purée finely, stir in the curd. Whip the cream very stiff. Squeeze out the gelatine well and dissolve it carefully. Stir in a little strawberry cream, then stir everything into the rest of the cream, fold in the cream
Put the cream on the base, spread it loosely. Arrange the strawberries that were set aside in the middle. Chill the cake for at least 2 hours. Roast coconut chips in a pan until golden brown, remove and let cool. Warm up the fruit spread and let it cool down briefly. Remove the cake from the ring, drizzle with the fruit spread. Sprinkle with coconut chips and dust with powdered sugar
Waiting time approx. 2 hours
1 piece approx:
  • 300 kcal
  • 1260 kJ
  • 4 g protein
  • 20 g fat
  • 26 g carbohydrates


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