Strawberry and coconut cake
Today we will see how to make a strawberry and coconut baked cake.
We will use sliced strawberries both inside the dough to give moisture and different consistencies, and on the surface also as decoration.
We will see coconut in 3 different forms, we will use Rapè coconut in the dough, in simple words it is dried and grated pulp; we will use the coconut chips on the surface as a decoration but also to make the coconut flavor stronger, finally we will not use white sugar but we will sweeten the cake only with coconut sugar, this being brown in color will make the cake darker and will also give a lot aroma.
Method
Preheat the oven to 190˚ static.
Take a baking tray, cover with baking paper, line the ring by greasing the edges with margarine and covering with strips of baking paper. If you use a classic cake pan, also line the base with baking paper.
Wash and dry the strawberries, cut them into thin slices, divide 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 flour, starch and yeast and add to the dough, also add the Rapè 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 the sliced strawberries, about half of them and push them lightly into the dough, then distribute half of the coconut chips, make a second layer with the strawberries and finally the rest of the coconut.
Sprinkle a tablespoon of coconut sugar on top.
Cook in the oven at 190˚ static for 25 minutes, then lower to 170 and cook for another 15 minutes.
Check the baking with a toothpick, insert it into the center of the cake, if it comes out dry it is cooked.
Leave to cool at room temperature for 1 hour, then remove the ring and baking paper, transfer the cake to a plate, serve.
