Strawberry coconut cake à la Didi

Ingredients for 1 servings:

• 1 Viennese floor, dark, 3-piece
• 1.2 liters of cream
• 6 packs of cream stiffener
• 3 packs of instant gelatin
• ½ can coconut milk
• 1 kg strawberries
• 1 bottle of strawberry sauce (125 ml)
• 6 tbsp meringue crumbs
• 250 g coconut flakes
• 200 g chocolate glaze
• 2 packs of cream pudding powder

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 25 minutes

Remove the stems and greens from the strawberries, wash them, and drain them. Blend the drained strawberries and strawberry sauce in a blender. Mix the mixture with 200 ml of cream, reserving 12 tablespoons, and bring the rest to a boil. In the meantime, mix the custard powder with the 12 tablespoons of strawberry mixture and 1 packet of instant gelatin. Remove the boiling strawberry mixture from the heat and add the mixed custard powder. Bring to a boil again while stirring, then transfer to a cold, rinsed container and allow to cool. Carefully divide the Viennese base and place a cake ring around the bottom layer. Pour the strawberry custard onto the base, smooth it out, and chill it. Whisk 400 ml of cream with the coconut milk, 2 tablespoons of meringue crumbs, 2 packets of cream stabilizer, and 1 packet of instant gelatin until stiff peaks form. Fold in 200 g of coconut flakes. Place the second layer on top of the custard mixture, spread the coconut mixture on top, and smooth it out. Whip 600 ml of cream with 4 tablespoons of meringue crumbs, 3 packets of cream stiffener, and 1 packet of instant gelatin until stiff. Remove the cake ring and decorate the edges of the cake with the cream. Heat the cake glaze over a bain-marie and spread it over the top of the cake. Immediately decorate with the remaining coconut flakes. If divided correctly, this will yield 16 slices.