Strawberry Coconut Cake

3.65
★★★★☆
(23 votes)
Total Time Icon
Total time: 5 min
Preparation Time Icon
Prep time: 5 min
Yield Icon
Enough for 1 person

🍓 Ingredients


🍽 Instructions

Finely grind the spelt and mix with the corn flour. Separate the eggs. Beat the egg whites with a pinch of salt until stiff.

Beat the egg yolks with 2 tablespoons of water and the honey. Mix the flour with the cornmeal and the baking powder. Carefully mix into the egg yolk cream. Fold in the beaten egg white. Line a springform pan with baking paper and pour in the batter. Bake in the preheated oven at 180°C for 10 – 15 min.

Remove from the pan and let cool. Mix the egg yolks with vanilla and honey. Mix the coconut milk with the agar agar, bring to the boil and boil for 2 – 3 min. until bubbly. Cool to lukewarm and stir into the egg yolk cream.


Whip the cream until stiff and fold in. Place a cake ring around the base and spread the coconut cream on top. Refrigerate until the cream has set. Clean the strawberries and cut them into pieces. Spread on top of the coconut cream. Prepare a cake glaze from juice and powder and pour over the berries. Refrigerate until the icing is firm, then remove the ring.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
🤷
Fats
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kcal
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kJ
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📝 Recipe Overview


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