coconutcream | A little Swiss, a little Canadian

This has been a bit of a crazy week. My teenage son injured himself on his hip during a track and field race at school. Brought to the emergency by ambulance was his first and hopefully last time…Lucky he does not need surgery for his torn tendon and small broken piece of bone. Takes about 6-8 weeks to heal. But I have to say, he is taking it very bravely and is making the best out of it! So proud:)

For Fathersday my daughter made some strawberry cream cheese cookies, (so good!), and I made these Strawberry Shortcake Cups. These are so simple to make and taste amazing!

Ontario Strawberries

I’ve made the cake dairy free and refined sugar free and used the thick part of the coconut milk instead of whipped cream. That was not planned but I ran out of real cream and I usually have coconut milk at home, so…it was really good:)

Strawberry Shortcake Cups

Yields: about 8

Cake:

2/3 cup coconut sugar (or regular sugar)
1/4 cup coconut oil (or butter), melted
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cup unbleached all-purpose flour
2 tsp baking powder
1/2 cup cashew milk (or dairy)

-about 200 ml (for 4 cups) coconut cream or whipped cream

-Strawberries

-Preheat oven to 350F/180C.

-Cream together sugar, egg and coconut oil. Mix in vanilla and salt. Mix together flour and baking powder and add, alternating with the milk, to the egg mixture. Do not overmix.

-Fill in greased baking dish. Bake for about 30 minutes or until tester inserted in middle comes out clean. Let cool completely.

-To assemble: Layer cups with cake pieces, strawberry slices and whipped cream, to your liking.

–There will be cake left. I’ve made only 4 cups, but I think I would have been able to make another 4 cups.–

Enjoy!

Ursula

You can find me on Instagram @littleswisslittlecanadian

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.

Our strawberry plants.

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