Almond Coconut Strawberry Cake Recipe
Looking for an impressive cake? Try the Almond Coconut Strawberry Cake Recipe! It blends almond flour's nutty flavor, coconut's tropical taste, and the sweetness of fresh strawberries. Perfect for summer barbecues or a delightful treat.
Ingredients
Coconut cake:
- 1 ¼ cups flour (160 grams)
- ⅔ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup butter, softened and cubed
- ½ cup Almond Breeze Unsweetened Original Almondmilk Coconutmilk
- 1 tsp vanilla
- 1 egg, at room temperature
- ¼ cup plain greek yogurt
- ½ cup coconut flakes
Toppings:
- 2 cups heavy cream
- ¼ cup sugar
- 1 lb strawberries
Instructions
- Begin by preheating your oven to 350F. Next, sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Finally, stir everything together for a well-combined mixture.
- Combine butter, Almond Breeze Unsweetened Original Almondmilk Coconutmilk, and vanilla using a hand mixer or stand mixer.
- Combine the egg, Greek yogurt, and coconut flakes, mixing until everything is well blended.
- After preparing the batter, transfer it into a well-greased 8-inch or 9-inch cake pan. Place the pan in the oven and bake for 25-30 minutes or until a toothpick inserted comes out clean. Once done, gently move the cake to a cooling rack and allow it to cool completely.
- While the cake is cooling, get ready for the toppings. In a large bowl, combine whipped cream and sugar. Use a hand mixer or a stand mixer to whip the cream until it forms soft peaks, which should take approximately 4-6 minutes.
- After the cake has cooled, enhance it with sliced strawberries and whipped cream for a delightful indulgence.