Strawberry

Almond &

Coconut Cake.

OMG!!!! It took me forever to put this together because if there’s one thing I don’t do when cooking is measurements. I’m the type who cooks with my senses unless it’s a recipe I’m following. I don’t do grams, ounce and tsp. I just see what’s the right amount and cook. Some days, I barely taste my food until I’m ready to eat but anyway. This cake is everything!!! Moist in the inside but the crunch from the coconut and the almond is still there… Mmmmm,Sweet Jesus!!!

I saw this particular cake on Instagram and I went for it. I followed the same techniques I usually used for my other cakes but just with different ingredients.

I don’t bake everytime I make dinner; however, when I’m in my feelings or my friends are over, a little sweet won’t hurt anyone, right?

For me, having desserts makes a dinner complete, and boy I love fixing table and plates. There’s one thing I know for sure, my stomach be screaming for cake  when fixing the table but I gotta keep it together and wait until everybody is ready to eat  L😅L

Well, let’s dive in. I hope I gave you the right instructions.

Serves 8 

INGREDIENTS

CAKE

Serves: 8
Prep Time: 15 min – Cooking Time:
35-45 min
Cool off: 15
Total Time: 1h15

INGREDIENTS

  • 1 7/8 Cup Cake Flour
  • 3/4 Cup  Almond Flour
  • 3/4 Cup Granulated Sugar
  • 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tbsp Lemon Zest
  • 4 tbsp Lemon Juice
  • 200 gr Strawberries
  • 4 tbsp Shredded Coconut or 1 small coconut (I used 1 whole coconut and shred it myself)
  • 1/3 Cup Oil
  • 1 Cup buttermilk
  • 2 tbsp of coconut heavy milk (for extra taste)
  • 2 tsp Vanilla Extract
  • TOPPING :
  • 4 tbsp Sliced Almonds
  • 2 tbsp Melted Unsalted Butter
  • 1 cup of Powdered sugar
  • 1tsp of Salt
  • 3 Large eggs

Instructions:

– Cut strawberries into quarters and place into a bowl. Add about 2 tbsp lemon zest and 1 tbsp sugar. Stir. Let sit 30 min.

– Use about 4 strawberries, add 2 tbsp of Powdered Sugar and melted butter  in the blender just to give that tick syrup like to put on top the cake for later

– Preheat oven at 350 F and line a cake pan 8 inch with parchment paper or spray your pan nicely and your cake won’t stick

– In a bowl, combine flour, almond flour, baking soda and powder, 2 tbsp lemon zest, shredded coconut. Stir. Then add oil, vanilla extract, eggs (battered) and lemon juice. Stir with a spatula to incorporate everything. Don’t over mix. Pour half of strawberries in the bowl and gently combine.

– Pour the batter into the cake tin. Add the other half of strawberries with juice.

Or

– You can put everything in a mixer except Strawberries and coconut. Pour the batter into your pan slowly and add coconut and Strawberries layers until you fill the cake pan.

– Bake for about 30 min.

– Meanwhile, make the topping. Combine that strawberry syrup you made earlier melted butter with sliced almonds.

– Remove cake from oven, place topping on top and back again in the oven for 15 min or until a toothpick comes out clean and golden sliced almonds. If you need to add more almond goooo for it.

– Now let cool in the cake pan for 10-15 minutes then demold carefully.

– Decorate the top with some powdered sugar if you like and enjoy 🙂 !