Strawberry coconut cake with panna cotta

    12 hours 50 min

    This is a festive strawberry cake for celebrations like Mother's Day or birthdays during strawberry season.

    2 people made this

    Makes: 1 cake

    • For the sponge
    • 2 eggs
    • 2 tablespoons warm water
    • 100g caster sugar
    • 1 teaspoon vanilla sugar
    • 45g plain flour
    • 45g cornflour
    • 1/2 teaspoon baking powder
    • For the coconut panna cotta
    • 1 (400m) tin coconut
    • 50g caster sugar
    • 4 teaspoons vanilla sugar
    • 1 lemon, juiced and zested
    • 7 leaves gelatine
    • 350ml double cream
    • For the topping
    • 750g to 1kg strawberries
    • 1 sachet imported red cake glaze, or jarred apricot glaze
    • dessicated coconut (optional)

    Prep:30min  ›  Cook:20min  ›  Extra time:12hr  ›  Ready in:12hr50min 

    1. Preheat your oven to 200 C / Gas 6. Grease the bottom of a springform tin or line with greaseproof paper.
    2. Separate the eggs. In a bowl beat egg yolks with the warm water and 2/3 of the sugar with an electric mixer till creamy.
    3. In another bowl beat egg whites with the rest of the sugar and vanilla sugar till stiff. Fold in the egg yolk mix.
    4. In a third bowl stir flour and cornflour and sieve onto the egg mixture. Gently fold everything together until no traces of flour remain.
    5. Tip into the prepared tin and even it out. Bake in the preheated oven till golden, about 20 minutes.
    6. Release the sponge from the pan and wait a few minutes then carefully peel off the greaseproof paper. Place the sponge on a cake rack to cool.
    7. Add coconut milk, sugar and vanilla sugar to a small saucepan and bring to the boil. Stir in lemon zest and 2 tablespoons of the lemon juice. Remove from the hob and let cool for 10 minutes.
    8. In the meantime soak the gelatine as directed on the package. Squeeze it and stir it into the warm coconut mix till dissolved. Let cool in the fridge till it starts to set, about 45 minutes.
    9. Whip the cream till stiff and fold into the coconut mix.
    10. Place the sponge on a cake plate and put the springform rim around it. Spread coconut panna cotta on the sponge and place in the fridge till firmed up, 3 to 4 hours.
    11. Wash and hull the strawberries. Cover the panna cotta generously with the whole berries.
    12. If using cake glaze, prepare it following package directions. Slowly pour glaze over the strawberries. Sprinkle cake with dessicated coconut and refrigerate cake until serving.


    Imported red cake glaze from Germany can be found online.

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