Go Back
Print
ein Stück erdbeer kokos torte auf einem roten teller

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.