Strawberry and coconut cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Roast 50 g grated coconut in a pan without fat, take it out immediately and let it cool down. Cream half-fat butter, 75 g sugar, vanillin sugar and salt. Add eggs alternating with 2 tablespoons of flour to the fat-sugar mixture and mix well. Mix remaining flour and baking powder and add it together with the grated coconut and milk. Stir everything together briefly and put it into a greased springform pan (26 cm Ø) dusted with flour and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Let the coconut base cool down on a cake rack. Remove the base from the cake tin, place on a cake plate and place the springform pan rim around the base again. Wash the strawberries, drain well and clean. Halve or quarter the strawberries depending on size. Mix 1 packet of cake glaze and 2 level tablespoons of sugar in a small pot and stir gradually with 1/4 litre of cold water until smooth. Bring to the boil while stirring. Spread the cake glaze on the coconut base and immediately cover with strawberries. Prepare the second pack of Tortguss as described and immediately spread it evenly over the strawberries.

3. 3

   Mix 1 packet of cake glaze and 2 level tablespoons of sugar in a small pot and stir gradually with 1/4 litre of cold water until smooth. Bring to the boil while stirring. Spread the cake glaze on the coconut base and immediately cover with strawberries. Prepare the second pack of Tortguss as described and immediately spread it evenly over the strawberries. Chill the cake for about 1 hour. Remove the cake from the edge of the mould and sprinkle the edge with grated coconut

Nutrition Facts

KCAL
170 kcal

CARBS
22 g

FATS
7 g

PROTEINS
3 g