Strawberry and coconut cake

Today we'll see how to make a strawberry and coconut cake.

We'll use sliced ​​strawberries both inside the dough to add moisture and different consistencies, and on top as a decoration.

We'll see coconut in three different forms. We'll use grated coconut in the batter, which is simply dried coconut pulp. We'll use coconut chips on top as a garnish and to enhance the coconut flavor. Finally, we won't use white sugar, but will sweeten the cake only with coconut sugar. Since coconut sugar is brown, it will darken the cake and add a rich flavor.

Procedure

Preheat the oven to 190˚C static.

Take a baking sheet, cover it with parchment paper, line the ring, grease the edges with margarine and cover with strips of parchment paper. If using a regular cake pan, also line the base with parchment paper. 

Wash and dry the strawberries, cut them into thin slices, divide them into two 100g bowls.

Prepare the dough.

In a bowl, weigh the milk and oil and mix with a whisk. 

Add salt and sugar and mix.

Then sift together the flour, starch and yeast and add to the mixture, also adding the grated coconut.

Mix with the whisk for just a few seconds until the powders have combined with the liquids. 

Add 100 g of strawberries and mix with a spatula. 

Pour the mixture into the mold. 

Cover with sliced ​​strawberries, about half of them, and press them lightly into the batter. Then spread half of the coconut chips, make a second layer with strawberries, and finally the remaining coconut. 

Sprinkle a spoonful of coconut sugar on top.

Cook in a static oven at 190˚C for 25 minutes, then lower the temperature to 170˚C and cook for another 15 minutes. 

Check the cooking with a toothpick, insert it into the center of the cake, if it comes out dry it is cooked.

Let it cool at room temperature for 1 hour, then remove the ring and baking paper, transfer the cake to a plate, and serve.