Strawberry Coconut Cake

Preheat the oven to approx. 170 ° C top / bottom heat and prepare the baking frame (do not grease!) Mix the eggs, salt and sugar for approx. 10 - 15 minutes until the mixture is white and creamy. Mix the flour, starch and baking powder, sift into the egg mixture and carefully fold in. Fold in the coconut flakes and the melted butter and pour the batter into the baking pan. Bake for about 30-40 minutes (-> chopsticks test !!). Then let cool down completely.

In the meantime, we can prepare the strawberry filler by pureing the strawberries with the lemon peel, lemon juice and vanilla extract. Depending on your preference, you can also leave small pieces inside. Then mix the starch and water and add to the strawberries. Now bring the pureed strawberry mixture to the boil in a small saucepan over medium heat and simmer for approx. 2-3 minutes. The mass will be very firm, almost pudding-like, but not very sweet. If necessary, you can sweeten a little with powdered sugar, but not too much, as the coconut cream will also be very sweet! Cover the pot and let it cool in the refrigerator.

For the coconut cream, put the coconut milk in another saucepan and cook for about 10-15 minutes so that the coconut milk is reduced. Remove from heat and stir in the finely chopped chocolate until it has completely dissolved. Also cover the coconut chocolate mass and place in the refrigerator. (If the mass becomes too liquid, stir again a small amount of starch-water mixture and stir it in. The mass should not be liquid but also not too firm!)

When the coconut mass has cooled down completely, the cream can be finished. To do this, stir the mascarpone with 2 teaspoons of San Apart until smooth. (Warning, mascarpone must not be beaten too long!: D). Also stiffen the cream with 4 teaspoons of San Apart. Next we add the coconut chocolate cream to the mascarpone and stir everything until smooth. We put about 100g of the cream aside and carefully fold the rest into the mascarpone cream. Finally fold in the desiccated coconut.

Next we cut the sponge dough horizontally once or twice. (Depending on how you like it or how your dough has turned out: D). Now we take the strawberry mixture, which has also cooled down completely, and spread it on the floor, leaving a 2 cm edge free. To make it easier to assemble, you can put a cake ring around the cake. About 2/3 of the coconut cream can now be spread on the strawberry fruit insert. Make sure that you carefully spread the cream to the edge, but do not mix it with the strawberry mixture, otherwise it will not look good on the outside. Finally put the lid on and spread the rest of the cream on the sponge lid. Chill the cake for at least (!!!) 30 minutes!

After the cake has cooled down, carefully remove the cake ring and smooth the edge of the cake with the rest of the cream. It doesn't have to be that neat, because afterwards you sprinkle the cake with the desiccated coconut.

For decoration, place Raffaello balls on the cake and cut part of the strawberries in half and decorate on top of the cake. (The balls hold best if you make a small indentation in the cream with a spoon: D). Cut the remaining strawberries into slices and attach them to the edge of the cake. Preferably with the point upwards, otherwise it looks a bit chaotic as it is with me ...: D At the end, cool the cake for another hour and then serve. Have fun baking! : D