Coconut buttercream cake with strawberries

Ingredients for 1 servings:

• 500 g butter, soft
• 400 g sugar
• 12 eggs
• 200 g desiccated coconut
• 600 g flour
• ½ pack of baking powder
• 1,000 ml coconut milk
• 500 ml cream
• 3 lemon(s), untreated, grated peel and juice
• 180 g sugar
• 3 packs of pudding powder (vanilla)
• 250 g butter, soft
• 150 g powdered sugar
• 500 ml blackcurrant juice, dark
• 100 g powdered sugar
• 500 g strawberries, cleaned
• 2 packs of cake glaze, red
• Desiccated coconut for decoration
• Grease for the mold edge

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Line the bottom of a 24 cm springform pan with baking paper, grease the sides, and place it around the base. For the pastry, cream the butter and sugar until light and fluffy, then gradually beat in the eggs. Mix the desiccated coconut, flour, and baking powder and fold into the pastry. Pour the pastry into the springform pan. Bake in a preheated oven at 180°C for about one hour, covering with aluminum foil after 30 minutes if necessary. After baking, let the cake cool and remove the springform pan. For the buttercream, make a pudding from coconut milk, cream, grated lemon zest, sugar, and pudding powder. Cover the pudding with foil and let it cool. Then pour it into a large bowl and beat until smooth. Put the softened butter in a bowl and place it in hot water for a few minutes until the butter is slightly warm. Add the powdered sugar to the butter and beat until very light and fluffy. Then quickly stir it into the pudding. Take 300 g of the cream and set it aside. Now cut the cake layer in half four times. Squeeze the zest from the lemons. Place the bottom layer on a plate, drizzle with a little lemon juice, and spread one-third of the remaining buttercream on top. Repeat with the remaining cake layers, finishing with a layer. Now, according to the package instructions, prepare a frosting from currant juice, powdered sugar, and cake glaze. Cover the cake with the reserved frosting, leaving some extra. Press the desiccated coconut onto the edge of the cake. Dip the strawberries into the frosting and pile them up in the center of the cake. Place the remaining frosting into a piping bag and, using a large nozzle, pipe a wreath around the strawberries.