Strawberry Coconut Cake

For the strawberry coconut cake, first prepare the dough.

For the dough, beat the yolks, sugar, oil and water until fluffy. Sift flour, baking powder and cocoa and stir into the dough. Beat the egg whites until firm and fold in carefully. Pour the mixture into a cake pan lined with baking paper and bake at 180 degrees in a preheated oven for about 50 minutes. (Knitting needle test!) Let the cake base cool and cut through 2 times.

For the coconut cream, carefully heat the cream and slowly melt the finely chopped chocolate in it. Soak the gelatine in water, squeeze out and dissolve in the cream. Finally, stir in the coconut flakes. Allow the mixture to cool and place in the refrigerator for approx. 1 – 2 hours. Then whip the cream with a mixer.

For the strawberry cream, strain the strawberries and add sugar. Stir in the yogurt. First soak the gelatine in water, squeeze it out and then dissolve it in warm lemon juice. Then carefully stir into the strawberry mixture. Whip the cream until stiff and fold in. Allow the mixture to set in the refrigerator for about 1/2 hour.

Then build up the cake as follows: First a cake layer, then a layer of strawberry cream, then a cake layer and a layer of coconut chocolate cream, finish with the 3rd cake layer.

Spread the outside with the two creams as desired. As decoration, dip half of the Raffaellos in chocolate icing, let cool and place on the cake, the

Preparation Tip:

Strawberry coconut cake is ideal for birthdays, because it looks especially pretty. Instead of strawberries you can also use raspberries.

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