Mother's Day Coconut & Strawberry Cream Cake!

March 26, 2017



It's Mother's Day today in the UK, and I decided to make this strawberry cream cake for my mum! This recipe isn't exactly healthy or vegan or gluten free, but with a few substitutions I'm sure you can make this as healthy as you want to.

So, let's first go over the ingredients. 
For the cake, you will need:
- 225g caster sugar
- 225g self-raising flour
- 90g toasted dessicated coconut
- 2tsp baking powder
- 225g softened butter
- Vanilla extract
- 4 eggs
- 100ml sparkling water (optional)
- 3tsp poppy seeds (optional)

For the filling you will need:
- Sliced strawberries
- Whipped cream

For the decoration you will need:
- Your favourite cream cheese icing recipe
- Fresh fruit - I used strawberries, raspberries and blueberries

Okay! A lot of ingredients but let's move on!

First thing you want to do is toast the coconut in either a pan or in the oven. To make things easier, I used a dry frying pan and mixed it around with a wooden spoon until it was golden brown.


Next; pre-heat your oven to 180C/350F/Gas 4. Get 2 baking tins and line them with grease-proof paper or use butter and set them aside. 

Beat the butter and sugar until they are creamy and light, then add in the eggs one at a time. Once the eggs are added, add in a splash of vanilla extract and the toasted coconut from earlier. Once they are mixed, sift in the flour and baking powder until everything is combined. If everything is too thick, add a splash of milk. Be careful not to over mix the flour, just until you can see it is well combined. The last step is to add in 100ml of sparkling water and 3tsp of poppy seeds if you want to. I just love the look of poppy seeds in cakes and the sparkling water gave the cakes a bit of an extra rise.

Divide the cake mixture between the two tins and bake in the oven for around 25 minutes. If you're unsure, poke the cakes with a skewer and if the skewer comes out clean, then the cakes are done. Leave them to cool in the tins for 5 minutes then turn them out and cool on a rack until they are at room temperature. 

This next part I did the next day, and that's the filling and decoration. For the filling, I whisked the double cream, sugar and vanilla together until the cream was well whisked. Then, I spread 1/3 on the top of one of the cakes and put some cut up strawberries on top. Then, I put another 1/3 of the cream on top, being careful not to move the strawberries around too much.


After this, I put the other cake on top and made the cream cheese icing, adding a bit of the remaining 1/3 of the whipped cream. I wasn't too good with this part, but adding fruit did make it look much more prettier! I lathered the whole cake in cream cheese icing and with the remaining whipped cream, I put 8 blobs on the top of the cake adding raspberries to each one. I also added some blueberries and strawberries and made a heart in the middle and filled that with some dessicated coconut. A final dusting of icing sugar later, and we were done! The cake was really fluffy and the toasted coconut was such a nice touch with the fresh fruit.



Do give this a try for any occasion, I'm guaranteed anyone will be excited to tuck into this cake!

See you in the next one!

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