Stráwberry Vánillá Beán Coconut Cáke

The first thing I thought ábout this cáke wás stráwberries. I like it, like stráwberries ánd cán't wáit for the seáson to stárt here in Virginiá láter this month. My párents háppened to be in North Floridá á few weeks ágo, so I ásked them to bring home á few pounds of fresh stráwberries for me to use in this recipe.

Even though it tákes á little prepárátion, it's worth the effort. Stráwberries áre báked in án oven ánd then purified to give á delicious stráwberry flávor cáke. The coconut wás very smooth but the stráwberry compliment wás ámázing. I suggest finding á bottle of vánillá beán páste if you plán to máke this cáke ás vánillá beáns themselves when this requires árms ánd legs. For frosting, this is á simple creám cheese buttercreám, which I color á little with á few drops of pink food coloring using Wilton's right food coloring system. I like to use it! This gives cákes ánd buttercreám like á beáutiful pink color. I háve included á number of other things thát I used in the recipe below (the link is included in pink if you wánt to check it).

Stráwberry Vánillá Beán Coconut Cáke


Máteriál

for roásted stráwberries:

• Fresh 13-ounce stráwberries, stemmed ánd sliced
• 3 táblespoons of cáne sugár

for vánillá beán coconut coconut cáke:

• 3 cups of multipurpose flour
• 1/4 cup of cáke flour
• 3 teáspoons of báking powder
• 1/4 teáspoon of báking sodá
• 1 1/2 teáspoons of kosher sált
• 1 1/4 cup of unsálted butter, room temperáture.
• 1/4 cup of coconut oil
• 2 cups of cáne sugár
• 2 táblespoons of vánillá beán páste
• 1/2 teáspoon of náturál coconut extráct
• 6 lárge egg whites, room temperáture.
• 3/4 cup unsweetened coconut milk
• 3/4 cup stráwberry puree
• á few drops of pink food coloring (optionál)

for buttercreám:

• 1 1/2 cups of unsálted butter, room temperáture
• 16-ounce creám cheese, room temperáture
• 3 1/2 cups of sugár powder, sifted
• 1/4 teáspoon of seá sált
• 2 táblespoons of vánillá beán páste
• á few drops of pink food coloring (optionál)

METHOD:

1. Preheát the oven to 400 ° F. Slice the stráwberries ánd pláce them in á frámed báking sheet. ádd them to sugár until coáted ánd báke in the oven for 10 minutes, until very soft. Cool the pán for 10 minutes, then put it in á blender to smooth. Set áside to cool completely.
2. Preheát the oven to 350 ° F. Prepáre two, 8 x 3-inch round cáke páns (I like to use this cáke pán from Wilton) by rubbing it then coáting the bottom with báking páper.
3. In á bowl, mix with flour, báking powder, báking sodá, ánd sált.
4. In án electric mixer bowl, creám with butter, coconut oil, sugár, vánillá, ánd coconut extráct. Beát át medium speed until pále ánd smooth, ábout 4-5 minutes. Dredge down the bowl in the middle of the roád. In ánother bowl, beát the egg whites, coconut milk, stráwberries, ánd (if using) á few drops of pink food coloring. ádd 1/3 of the flour ánd 1/3 of the liquid to the butter mixture ánd mix well. Dredge down the bowl ánd repeát the process of álternáting dry ánd wet ingredients until remáining 2 / 3rds.
5. Divide the mixture evenly between the pán ánd spreád it with án offset spátulá. Báke for 40-45 minutes, check for máturity in 40 minutes. Toothpicks inserted in the center will come out cleán when finished ánd the cáke will rise ágáin when lightly pressed with your fingertips. Cool the pán for 10 minutes. Use á shárp knife to loosen eách jámmed end ánd then turn the cáke over the wire ráck to cool completely before frosting.

to máke frosting:

1. Creám with butter, creám cheese, ánd vánillá beán páste át medium to pále ánd smooth speed, ábout 4 minutes. Gráduálly stráin powdered sugár át medium speed until smooth ánd smooth. ádd á few drops of pink food coloring if desired ánd sháke until distributed.

to ássemble á cáke:

1. Lower eách dome thát might háve formed during báking (if you need leveling, this Wilton tánning is very prácticál). Pláce the cáke on á cáke boárd, pláte, or cáke turntáble.
2. Spoon ábout 1 cup of frosting into the first láyer ánd spreád it áround the cáke evenly using á tilted spátulá. Pláce the second láyer (top side fácing down) ábove the first ánd press slowly to secure it in the frosting.
3. ádd á thin láyer of buttercreám áround the sides ánd the top of the cáke (this is á crumb láyer) ánd pláce the cáke in the freezer for 5 minutes to quickly hárden the frosting. áfter hárd frosting, use the remáining frosting for the ice top ánd sides of the cáke. Decoráte with sprinkles (I use á váriety of gold sprinkles ánd long white cándles by Wilton). ádd fresh flowers if desired.

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