John Myers
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Crunchy Strawberry Cake with Coconut
The perfect crunchy strawberry cake with coconut recipe with a picture and simple step-by-step instructions.
- 100 g Flaked almonds
- 250 g White couverture
- 100 g Cornflakes
- 250 g Cream
- 50 g Powdered sugar
- 2 tablespoon Desiccated coconut
- 500 g Strawberries
- 2 Tablespoon Coconut chips
- Mint leaves
Step 1
- Toast the almond leaves in a pan until golden brown.
- Cut the couverture into pieces and melt in a water bath
- Mix the almonds and corn flakes with the couverture
- Pour the mixture into a springform pan (26 cm ø) lined with baking paper, smooth it out and pull up a small rim. Let it set in the refrigerator.
step 2
- Whip the cream. Sprinkle in the powdered sugar. Fold in desiccated coconut and spread it on the floor.
- Clean the strawberries, cut in half, and place a little wild on the cake.
- Sprinkle with the chips and decorate with mint.
tip
- For a great shine: Warm up some red fruit jelly (strawberry, raspberry or currant jelly) and brush it over the fruit with a small brush – the strawberries will already shine.
- Unfortunately, the coconut chips and mint are missing in the picture, unfortunately I had no luck with these ingredients when shopping. I sprinkled a few desiccated coconut on it.
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