Strawberry-Coconut-Cake

June is usually the month when we get the first Ontario Strawberries, depending on where you live of course. We also have some plants in our garden, which are full of flowers this year, and I’ve seen some green unripe berries. I can’t wait to taste the first berries:)

June is also the month of my birthday:) June 2nd. I’ve made this amazing tasting strawberry coconut cake. Imagine coconut cake with a creamy mascarpone filling and strawberry puree! It is perfect for the month of strawberries;) or as other summer fruits come along I am sure it would taste great with cherries or other berries and so on.

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Our strawberry plants.

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Strawberry-Coconut-Cake/Erdbeer-Kokos-Torte

Coconut cake:

  • 3 eggs
  • pinch of salt
  • 100 coconut sugar, or sugar
  • 75 g flour
  • 1/2 tsp baking powder
  • 40 g coconut, shredded unsweetened
  • 30 g butter, melted

-Preheat oven to 350F/180C. Line the bottom of a 22 cm round Springform baking pan with parchment paper.

-Mix eggs, salt and coconut sugar well for a few minutes. Mix flour and baking powder and sift it into the bowl with the egg mixture. Gently mix. Add coconut and melted butter only until combined. Pour into prepared baking pan. Bake for about 30 minutes or until tester inserted in middle comes out clean. Let cool completely.

Strawberry layer:

  • 1/2 organic lemon, zest and juice
  • 250 g strawberries
  • 2 tbsp cornstarch
  • 3 tbsp water

-Puree strawberries, lemon juice and zest. Mix together well cornstarch and water, add to strawberry puree. Over medium heat bring puree to a boil, and let cook for about 3 minutes. Remove from heat and let cool down, then put in fridge.

Coconut Mascarpone Cream:

  • 500 g mascarpone
  • 150 ml coconut cream
  • 100 ml honey, plus 2 tbsp
  • 350 ml whipped cream
  • 1 packet vanilla sugar
  • 2 pouches unflavored gelatin
  • 75 g coconut, shredded unsweetened

-Mix together mascarpone, coconut cream and honey, add shredded coconut. Prepare gelatin as directed. Add a few tablespoons of the mascarpone cream to the gelatin and mix, then add it to the rest of the cream. Whip whipping cream until stiff, add 2 tbsp honey or sugar, whisk again then fold gently under the mascarpone cream. Cover and leave in fridge until cake has completely cooled down.

Extras and Decoration: 

  • Coconut liquor, Rum, Kirsch Schnapps…(optional, leave out if you have little kids eating)
  • 100 ml whipped cream
  • 250 g strawberries

-Place cake on a plate or cake stand. Drizzle some liquor on top. Place and close cake ring back around the cake. Spoon some of the strawberry puree into middle leaving a 2 cm space around. Cover with 2/3 of the mascarpone cream, spread evenly. Mix rest of puree with remaining mascarpone cream. Spoon onto cake then gently swirl, not going to deep until you have a desired look, kind of like a marbled look. Let set in refrigerator overnight.

-Carefully remove cake ring. I used a hot knive to go around first, to loosen it a bit.

-Decorate with whipped cream, strawberries and some shredded coconut if desired, to your liking:)

–you can use regular sugar to replace the coconut sugar and the honey–

 

Recipe by Ursula, A little Swiss a little Canadian

 

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I wish you all a great weekend! Happy long weekend for those in Europe (Pfingsten)!

Enjoy!

Ursula

 

 

You can find me on Instagram @littleswisslittlecanadian

 

Blueberry-Coconut-Streusel Muffins

Happy Weekend everyone!!

These cake-like muffins were a huge hit with my family! Blueberries and coconut with a hint of vanilla…amazing!

This was mostly a surprise for my son who had a small surgery on his hand this week. I have been very proud of him because he was very brave!

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Blueberry-Coconut-Sreusel Muffins 

  • 2 cups unbleached all-purpose flour
  • 1 1/4 cups sugar
  • 1 cup shredded coconut, unsweetened
  • 1 tbsp baking powder
  • 1 cup butter, soft
  • 3/4 cup milk
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 cups blueberries, fresh or frozen

-Combine flour with coconut, sugar and baking powder in a large bowl. Cut in butter and mix until it is in tiny pieces. Remove 3/4 cup of this mixture to a small bowl.

-Combine milk with eggs and vanilla. Add to the flour mixture in the large bowl. Stir just until moistened.

-Stir blueberries in gently. Do not defrost frozen blueberries.

-Spoon batter into 12 buttered or paper-lined muffin cups. Sprinkle each with the reserved crumb mixture.

-Bake 30-35 min. in a preheated 350F/180C oven. Cool 5 to 10 min. before removing from pan.

 

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The recipe is adapted from: “Best of the Milk Calendar recipes” Baked Goods.

 

 

 

Follow me on Instagram: #littleswisslittlecanadian

 

Enjoy!

 

 

Maple Coconut Tarts

Happy weekend everyone!! My kids had a week off from school for Spring (March) Break. Unfortunately the weather did not turn out to be so great…in other words, winter returned! For most of the week it was snowing and cold.

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Anyway I found another way of using Maple Syrup in a recipe…I promise I will stop soon, but it is still the season right!;) These Coconut Tarts were soooooo good! I will definitely make these again soon.

Use with your favorite pastry. Makes enough filling for 7 tarts. I will add the pastry I used.

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Maple Coconut Tarts

  • 1/2 cup coconut sugar
  • pinch sea salt
  • 2 tbsp butter, melted
  • 1/2 cup maple syrup
  • 1 egg, beaten
  • 1 cup coconut, shredded, unsweetened

 

-Preheat oven to 400F/200C. Grease 7 muffin tins and line with your favorite pastry.

-In a small bowl, mix all ingredients together well. Fill in prepared tart shells only 3/4 full. Bake at 400F/200C for 15 minutes.

 

 

Following recipe is adapted from my 1985 Betty Bossi book “Dessert Traeume”.

Pastry

  • 125 g unbleached all-purpose flour
  • 1 pinch sea salt
  • 3 tbsp honey or sugar
  • 50 g butter, cold, cut in small pieces
  • 50 g coconut, shredded, unsweetened
  • 1 egg

-Mix flour, salt and honey or sugar. Add butter pieces and using your hands rub everything together until it resembles fine crumbs. Mix in coconuts then add the egg and mix everything well. Refrigerate for at least 1 hour.

-On a floured surface roll out dough and cut out circles to fit 7 muffin moulds.

 

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Coconut Dream!!

 

Enjoy!

 

You can find me on Instagram: #littleswisslittlecanadian