Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/2 cup strawberry jam
- 1/2 cup fresh strawberries, sliced
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon coconut extract
- 1/4 cup toasted coconut flakes
Special equipment needed:
- 8-inch round cake pan
- Parchment paper
- Pastry bag with a small round tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk and vanilla extract. Mix until just combined.
5. Fold in the shredded coconut.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
9. Once the cake is cool, use a serrated knife to cut it in half horizontally.
10. Spread the strawberry jam on the bottom half of the cake and top with sliced strawberries.
11. In a medium bowl, whip the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
12. Transfer the whipped cream to a pastry bag fitted with a small round tip.
13. Pipe a ring of whipped cream around the edge of the bottom half of the cake, leaving a small well in the center.
14. Place the top half of the cake on the whipped cream and press down gently.
15. Pipe small dollops of whipped cream around the top edge of the cake.
16. Sprinkle the toasted coconut flakes over the whipped cream.
17. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories: 390
Fat: 20g
Saturated Fat: 13g
Cholesterol: 105mg
Sodium: 140mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 34g
Protein: 4g
Substitutions for ingredients:
- You can use almond extract instead of coconut extract.
- You can use raspberry jam instead of strawberry jam.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
Variations:
- You can add a layer of sliced bananas or kiwi fruit to the cake.
- You can use a different type of jam, such as apricot or peach.
- You can add a layer of chocolate ganache to the cake.
Tips and tricks:
- Make sure the cake is completely cool before cutting it in half.
- Use a serrated knife to cut the cake in half for a clean cut.
- Chill the cake in the refrigerator before serving to help it hold its shape.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or platter.
Garnishes:
Sprinkle extra toasted coconut flakes on top of the cake.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with fresh fruit or a fruit salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of coconut milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
Make sure to store the cake in the refrigerator and consume it within 3 days.
Food history:
The Fraisier cake is a French dessert that is traditionally made with strawberries and a genoise sponge cake.
Flavor profiles:
This Coconut Fraisier Cake has a sweet and tropical flavor from the coconut and a tartness from the strawberries.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with tea or coffee.
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Region: French