Strawberry Coconut Cake with White Chocolate Mascarpone Cream

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This Strawberry Coconut Cake is a light and fruity layer cake made with fluffy sponge, creamy coconut mascarpone filling, and fresh strawberry compote. The combination of strawberries, coconut, and white chocolate creates a fresh summer dessert that’s perfect for birthdays, brunch, or any special occasion.

Strawberries, coconut and white chocolate are one of those classic flavor combinations that never go out of style. This Strawberry Coconut Cake with White Chocolate Mascarpone Cream is light, fruity and just a little bit decadent – perfect for birthdays, summer celebrations or any afternoon that calls for a really good cake.

Soft sponge layers are soaked with a splash of rum and orange juice, then filled with coconut mascarpone cream and fresh strawberry lemon compote. Finished with coconut flakes and fresh berries, this cake tastes like a little tropical holiday on a dessert plate.

How long does the cake keep?

Stored in the refrigerator, the cake keeps well for 5 days.

Can I make the cake without alcohol?

Yes. Simply replace the rum or Malibu with orange juice, coconut milk, or a little vanilla syrup. The cake will still taste delicious.

Tips

• Don’t overbake the sponge.Sponge cake dries out quickly if you leave it in the oven too long. As soon as the top is lightly golden and springs back when pressed, it’s ready.
• Let the coconut mixture cool completely.If it’s still warm when you mix it with the mascarpone, the cream can become too soft. A little patience here saves you a lot of frustration later.
• Use ripe strawberries.The flavor of the compote depends entirely on the berries. Sweet, ripe strawberries will make the cake taste like summer.
• Chill the cake before serving.Give the cake at least 2 hours in the fridge so the layers can set properly. Overnight is even better.
• Trim the sponge layers if necessary.If your sponge domes slightly, simply trim it with a serrated knife so the cake layers stack evenly.

For more delicious German Layer Cake recipes, try Granny’s Granny’s Boozy Raffaello Cake with White Chocolate, this Classic German Herrentorte, my Gianduja Cake – Hazelnut Chocolate Cake

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Strawberry Coconut Layer Cake with Mascarpone Cream

This Strawberry Coconut Cake is a light and fruity layer cake made with fluffy sponge, creamy coconut mascarpone filling, and fresh strawberry compote. The combination of strawberries, coconut, and white chocolate creates a fresh summer dessert that’s perfect for birthdays, brunch, or any special occasion.(for a 26 cm / 10-inch springform pan – about 12 servings)

Course Dessert

Cuisine German

Keyword strawberry coconut layer cake

Prep Time 40 minutes

Cook Time 2 hours

Total Time 2 hours 40 minutes

Servings 12

Calories 300 kcal

Ingredients

Sponge Cake

• 7 eggs
• 200 g sugar 1 cup
• 150 g all-purpose flour 1¼ cups
• 50 g cornstarch ⅓ cup

Cake Soak

• white rum + orange juice 1:1 mixture

Coconut White Chocolate Cream

• 400 ml coconut milk 1¾ cups or coconut cream
• 80 g shredded coconut ¾ cup
• 3 –4 tbsp rum or Malibu
• 250 g white chocolate 9 oz / about 1½ cups chopped
• 750 g mascarpone 3 cups
• 10 tbsp powdered sugar about 75 g / ⅔ cup

Strawberry Lemon Compote

• zest and juice of 1 lemon
• 500 g strawberries 3½ cups chopped
• 2 tsp vanilla extract
• 1 tbsp sugar
• 4 tbsp strawberry jam
• 3 tbsp white rum or Malibu
• 2 tsp cornstarch

Decoration

• 100 g strawberries ¾ cup
• 75 g shredded coconut ¾ cup
• optional whipped cream

Instructions

1. Bake the Sponge
2. Preheat the oven to 180°C / 350°F.
3. Separate the eggs. Beat the egg whites until stiff while gradually adding the sugar. Once the mixture is glossy and thick, beat in the egg yolks.
4. Sift together the flour and cornstarch and gently fold them into the batter in two or three batches.
5. Pour the batter into a 26 cm (10-inch) springform pan lined with parchment paper and bake for about 35 minutes. Let the cake cool completely, then slice it horizontally into three layers.
6. Prepare the Coconut Cream
7. In a saucepan, simmer the coconut milk and shredded coconut over low heat for about 45 minutes until it reduces and becomes a thick coconut paste.
8. Let the mixture cool slightly. Stir in the rum and chopped white chocolate until the chocolate melts completely.
9. Chill the mixture in the refrigerator until it thickens.
10. In a separate bowl, beat the mascarpone with powdered sugar until smooth. Fold the coconut-white chocolate mixture into the mascarpone and refrigerate until spreadable.
11. Make the Strawberry Lemon Compote
12. Puree about two-thirds of the strawberries with the lemon zest, lemon juice, vanilla, sugar and strawberry jam.
13. Bring the mixture to a boil in a saucepan. Stir the cornstarch with a little cold water and add it to the strawberry mixture. Simmer briefly until thickened.
14. Remove from heat and stir in the rum. Let cool completely.
15. Assemble the Cake
16. Place the first sponge layer on a cake plate and brush it lightly with the rum-orange juice mixture.
17. Spread a layer of coconut mascarpone cream on top, followed by some strawberry compote.
18. Repeat with the second sponge layer.
19. Place the final cake layer on top and cover the entire cake with the remaining cream.
20. Decorate
21. Press shredded coconut around the sides of the cake.
22. Decorate the top with whipped cream swirls and fresh strawberries.
23. Chill the cake for at least 2 hours before serving so the layers set nicely.