Stawberry coconut cake

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Its been continuous blogging for ten days by now and it was all under one common theme: baking.

To make life easy for me, I decided to do celebration cakes for the first week. The second week was for simple ‘naked’ cakes. One celebration cake from first week spilled over to the 2nd, but otherwise I have been able to stick to some pattern.

The simple cakes for 2nd week all happened to be fruit based as well. The first two recipes were dry fruit-ish, the next two were banana based. The last recipe had to be a little different from the others. So here it is: a bright red strawberry cake!

I had picked up a pack of sweetened coconut flakes while shopping and had no idea whatsoever to do with it. This cake came as a solution when I saw this in Martha Stewart’s book : Cakes. So, my dilemma with sweetened coconut flakes got over partially. But the next time I am baking this cake, I would skip the coconut. It was a new taste and it needs sometime to get used to it.

Watch this space for a week of savory bakes next week. But if you are still looking for something sweet, scroll down for the recipe for a lemony- coconutty-strawberry-cake.

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Recipe source: Martha Stewart’s book: Cakes 

Ingredients:

  • 1 3/4 cups flour
  • 2 tsp baking powder
  • a pinch salt
  • 1 cup packed sweetened shredded coconut (optional)
  • 3/4 cup butter (~160 gm)
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup buttermilk
  • 2 tsp grated lime/lemon zest
  • 2 tbsp lime/ lemon juice
  • 3 cups berries of your choice (blue berries, blackberries, raspberries, strawberries, cranberries etc)*
  • 3 tbsp orange juice
  • 1 tbsp sugar
  • 1 tbsp flour

*I had only strawberries, so that is what I have used

Method:

  1. Preheat the oven to 350F/180C. Grease and dust with flour a 9X13″ baking dish. I used a big pie dish that I had.
  2. Whisk the flour, baking powder, salt and coconut(if using) together.
  3. Beat butter and sugar until pale and fluffy. you can use a hand/stand mixer for this.
  4. Add the eggs, one at a time and beat it in.
  5. Add flour in 3 batches, alternating with 2 batches of buttermilk. Mix after each addition.
  6. Stir in the lemon zest and juice. Pour the batter into the baking dish and smooth out the top.
  7. In a separate bowl, tpss the berries with 1 tbsp sugar, 1 tbsp flour and 3 tbsp orange juice.**
  8. Scatter this mix evenly on top of the cake batter.
  9. Bake for about 40 minutes or until a skewer comes out free of crumbs when inserted in the middle.
  10. Let it cool before slicing and serving.

**I found that the berry mix were too watery because of  the combined action of oranges and sugar. I might be skipping it or reducing the amount the next time. Yes, I am sure there will be a next time for this cake.

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This post goes to Blogging Marathon. This month’s theme is baking.

Week 1, celebration cakes:

  1. Ponque : A pound cake from Puerto Rico
  2. Tres Leches – Three milk cake
  3. Ombre cake
  4. Sofa cake using eggless vanilla cake

Week 2, fruit based cakes (except day 1):

  1. Chocolate cake
  2. Eggless Fruit cake with buttermilk
  3. Eggless fruit cake
  4. Caramel Banana cake
  5. Easy banana cake
  6. Berry cake with lemon

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20 thoughts on “Stawberry coconut cake

  1. Vaishali Sabnani says:

    Excellent cake, incidentally even I have a strawberry cake for today, but poles apart. This cake looks delicious and coconut must have enhanced the flavor. Very well presented , wonderful collection.

    Like

  2. Kalyani says:

    very vibrant looking cake… some of my cakes do turn out like that – with an extra dash of liquid. but we like it a lil more moist than the commercially available dryish cakes..coconut and strawberry is a very unusual combo, and yes, coconut in bakes do take a bit getting used to…

    Like

  3. Srivalli says:

    Rajani, this one look so inviting and colourful..Enjoyed reading all your bakes..and how each fell into a pattern!..and I am looking forward for the savory bakes..I love those best..

    Like

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