Strawberry coconut cake

    3 hours

    I decided to make a cake for Mother's Day and my sister's birthday, which happen to fall on the same day. I came up with a cocoa sponge cake base with a layer of spiked coconut filling, strawberries and meringue. Everyone loved the combination of these flavours.


    Opole, Poland
    1 person made this

    Makes: 1 cake

    • For the coconut filling
    • 170g coarse semolina
    • 200g caster sugar
    • 70g desiccated coconut
    • 120ml milk
    • 180ml vodka
    • 200g margarine
    • For the sponge
    • 6 eggs
    • 6 tablespoons caster sugar
    • 3 tablespoons plain flour
    • 1 tablespoon potato starch
    • 1/2 teaspoon baking powder
    • 2 tablespoons baking cocoa
    • For the syrup
    • 120ml boiling water
    • 1 tablespoon baking cocoa
    • 40ml vodka
    • For the meringue
    • 5 egg whites
    • 1 pinch salt
    • 200g sugar
    • 1 teaspoon potato starch
    • 1/2 teaspoon white distilled vinegar
    • For the strawberry layer
    • 500g frozen strawberries, thawed (reserve the juices)
    • 2 (135g) packets strawberry jelly powder
    • a handful of fresh strawberries for decoration

    Prep:1hr  ›  Cook:2hr  ›  Ready in:3hr 

      Coconut filling:

    1. Prepare the coconut filling one day ahead. In a bowl combine semolina, sugar, coconut, milk and vodka. Stir well to combine, then cover and place in fridge overnight.
    2. The next morning, in a bowl beat margarine with electric mixer until light and fluffy. Continue mixing and add a tablespoon of coconut mixture at a time, until the margarine mixture is well combined. Set aside.
    3. Preheat oven to 180 C / Gas 4. Grease a 36x25cm baking tin and line with greaseproof paper.
    4. Sponge:

    5. Beat eggs and sugar with electric mixer until fluffy. Using a spoon, mix gently (in one direction only!) adding sifted flour and potato starch with baking powder and cocoa. Pour into tin and bake in preheated oven for 30 minutes.
    6. Once the sponge is baked, cool completely and remove from the tin. Cut in half horizontally. Keep the oven on at 180 C / Gas 4.
    7. Syrup:

    8. Mix boiling water with cocoa and vodka. Set aside.
    9. Meringue:

    10. Whip egg whites with salt until almost stiff. Continue whipping and add sugar, potato starch and vinegar. Pour into the 36x25cm baking tin lined with baking parchment. Bake for 5 minutes, then reduce oven temperature to 140 C / Gas 1 and bake for 90 minutes.
    11. Remove from oven and let cool down completely.
    12. Assembly

    13. Drizzle half of the cocoa-vodka syrup over the bottom part of the sponge cake. Spread coconut filling on top. Cover with the top sponge cake. Drizzle remaining coca-vodka syrup over the sponge.
    14. Prepare jelly powder following packet instructions. Mix strawberries with juices and jelly and spread over the top sponge.
    15. Once the meringue is baked and cooled down completely, place it on the strawberry layer and press down gently. Place in fridge overnight.

    Potato starch vs flour

    Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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