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Coconut cake with orange and strawberry jam
So good and so Simple!

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Coconut cake with orange and strawberry jam

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Ingredients

Adjust Servings:
Orange Base
100g/ ¾ cup all purpose flour
50g/ ½ cup Semolina flour
10 grams/ 1 tbsp baking powder
6 egg yolk
70g/ 2½ oz Butter melted
70g/ 2½ oz Sugar
¾ cup Orange Juice
from one orange orange zest
Filling
3 tbsp Strawberry jam
Coconut layer
6 Egg whites
¾ cup Sugar
1½ cups Coconut flakes

Nutritional information

1
serving size
215
Calories
8g
Total fat
2g
Saturated Fat
92mg
Sodium
28g
Carbohydrates

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Features:
  • Vegeterian
  • 1 hour and 20 minutes
  • Serves 10
  • Medium

Ingredients

  • Orange Base

  • Filling

  • Coconut layer

Directions

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Coconut cake can be made in many variations, I like to experiment and this recipe is all about bringing a different format.

I’ve been making coconut cakes for years, there is something about coconut in pastry that give a tropical refreshing flavor into our plate.

In this coconut cake, I would like to bring more of a winter atmosphere, the smell of oranges and the strawberry jam flavor really kick in and emphasize the coconut aroma.

coconut cake

What makes this coconut cake so good?

That’s a good question, I would say that probably the different textures in the cake, at first look seems not really related however after tasting it you would see the logic behind the layers.

The base of the cake is a simple, made out flour-eggs-sugar and butter with a refreshing supplement of orange juice and orange zest.

Orange juice along with orange zest really kick in the flavors one notch higher and bring winter smells.

The middle layer is a strawberry jam which divides between the layers but also connects them.

Orange- strawberry-coconut there is logic right there and if stuck up properly and no flavor overcomes the other, you’re in to a very surprising bite.

The last layer is constructed out of egg whites-sugar and coconut which gives a fluffy airy texture to the cake.

coconut cake

Fancy coconut cake appearance – simple and easy making

In general I would say there are two kinds of coconut cakes, one is from the pound cake family and the second is the layered cream filled cake.

The pound cake is delicious and probably my personal favorite. I care for the layered cake as well however the cream between the layers and the toppings are too much of a hassle.

This coconut cake however is a bit of both worlds, base is pound cake style (not like a sponge cake in the layered cake), and the top resemble more of a fluffy coconut cream.

Only after you’ll try it you will see how good it is, happy baking!

 

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Steps

1
Done
7 minutes

making the orange bage

Preheat the oven to 180°c/ 360°F.
Butter a 24cm (9 or 10 inch) round spring cake pan.
In a bowl of a stand mixer fitted with the whisk attachment, place the sugar and the egg yolks.
Mix in medium speed until the it's fluffy and the color changes into pale yellow for about 2 minutes.
Reduce the speed to low and add the melted butter in a steady drizzle until combined.
Pour the orange juice and add the orange zest and mix for another minute.
Add the all-purpose flour, the semolina flour and the baking powder, mix until the batter combines.

2
Done
30 minutes

baking the base and adding the middle layer

Pour the batter into the round cake pan and bake for 20-25 minutes (dont turn the oven off, we will need it for another baking).
Check that the base is dry with a toothpick and take out to cool for about 10 minutes.
Spread a layer of strawberry jam on the base (if the jam is too thick put it in the microwave for 20 seconds to soften it).

3
Done

making the coconut layer

In a stand mixer bowl fitted the whisk attachment add the egg whites and sugar.
Mix on high speed for 3-4 minutes until the egg whites form soft peaks.
Remove the bowl from the mixer, add the coconut flakes and gently fold them together.

4
Done
20 minutes

finishing the cake

Pour the coconut batter on the strawberry jam layer and straighten the surface.
Place the cake in the oven for another 20 minutes until the top is in golden brown color.
Let the cake cool for 20 minutes and serve.

Yaron Kimhi

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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