Strawberry Coconut Cake
A summer strawberry dream with a coconut twist, perfect for warm evenings and light gatherings.
Ingredients
- 175 g white couverture chocolate
- 2 Tbsp whipping cream
- 100 g cornflakes
- 50 g shredded coconut
- 750 g strawberries
- 6 sheets gelatin
- 250 ml coconut milk
- 75 g powdered sugar
- 1 untreated lime (juice and zest)
- 100 g shredded coconut
- 500 g quark
- 200 ml whipping cream
- 20 ml coconut liqueur
- shredded coconut
- mint
- powdered sugar
Instructions
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1.
Line a springform pan with parchment paper. Roughly chop the couverture chocolate and melt it over a hot water bath with the whipping cream. Remove from heat and fold in the crushed cornflakes and shredded coconut. Spread evenly on the bottom of the pan and refrigerate for about 30 minutes to set.
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2.
Wash and clean the strawberries, halve them, and lay them on top as the base layer. Reserve some strawberries for garnish and finely puree the rest through a sieve. Soak the gelatin sheets in cold water. Whisk together coconut milk, powdered sugar, lime juice and zest, shredded coconut, and quark until smooth. Beat the whipping cream to stiff peaks. Warm the drained gelatin with the coconut liqueur in a small saucepan until melted. Stir in 2–3 tbsp of the coconut cream and fold into the remaining mixture. Fold in the whipped cream and pour the batter into the springform pan. Smooth the top and decorate with the reserved strawberries. Refrigerate for at least 3 hours.
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3.
Before serving, release from the mold, drizzle with strawberry jam, and garnish with shredded coconut and mint leaves. Dust with powdered sugar.
