Sweet strawberries are deliciouswith this coconut cake frosted with a light cream cheese frosting.The flavors are perfectly balanced and the cake is stunning,yet easy to decorate. If making more than a couple hours aheadof time, store in refrigerator.
Recipe: Strawberry CoconutCake
Cake:3 cups cake flour (not self-rising) 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 cups unsweetened coconut milk 1/2 cups whole milk 1 cup (2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract1/2 cups sweetened, shredded coconutFrosting:12 ounces reduced-fat cream cheese (Neufchatel),at room temperature10 tablespoons unsalted butter, at roomtemperature1 teaspoon vanilla extract2 1/2 cups powdered sugarFilling and Topping:3/4 of a 16-ounce package Driscoll’s Strawberries,chopped (about 2 cups)1/2 of a 16-ounce package Driscoll’s Strawberries,sliced lengthwise2/3 cup sweetened, shredded coconut, toasted
For Cake: Preheat oven to 350°F (175°C).Lightly grease bottoms and sides of 2 (9-inch) round cake pans.Line bottoms of each pan with a round of parchment paper. Greasepaper and dust each pan with flour, tapping out excess. Set aside.
Sift together flour, baking powder, saltand baking soda into a large bowl. Set aside. Combine milk andcoconut milk. Set aside.
Beat butter and sugar in the bowl of anelectric mixer fitted with the paddle attachment 5 minutes oruntil light and fluffy. Add eggs, one at a time, with mixer onlow speed, scraping down sides of bowl as necessary. Add vanilla.Alternately add flour mixture and milk mixture in several additions,starting and ending with flour mixture, mixing just until combined.Stir in shredded coconut.
Spread batter into cake pans and bake40 minutes or until golden and cake tester inserted into centerof cakes comes out clean. Cool on wire rack 10 minutes. Invertto cool completely.
For Frosting: Beat cream cheese, butterand vanilla with an electric mixer until blended. Add confectioners’sugar and mix on low until combined.
Filling and Assembly: Place one cake layeron a cake plate or stand. If cakes have rounded top, gently trimwith serrated knife to make flat. Spread a thin layer of frostingon cake layer and top with chopped strawberries, pressing toflatten and help strawberries stay in place. Place other cakelayer on strawberries, with flat side up and press down gentlyto secure. Frost top and sides of cake with remaining frosting.Press toasted coconut evenly on sides of cake and top with concentriccircles of sliced strawberries. If not serving cake immediately,refrigerate until ready.
Makes 10 servings.
Nutrition Information Per Serving (1/8of cake): Calories: 755.83; Total Fat: 43.40g; Saturated Fat:29.90g; Cholesterol: 191.39mg; Sodium: 343.28mg; Total Carbohydrates:85.72g; Dietary Fiber: 1.76g; Protein: 9.27g
Recipe and photograph provided courtesyof Driscoll Strawberry Associates, Inc. All rights reserved.
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