Strawberry and Coconut Upside-Down Cake 🍓🥥
Sweet juicy strawberries and crunchy nutty coconut in this cake make for a perfect summertime treat that is irresistible!
Equipment
- 9-inch round cake pan
Ingredients
- 400 g strawberry (14 oz)
- 30 g cane sugar
- 150 g sugar
- 150 g butter
- 75 g coconut shredded (unsweetened)
- 90 g all purpose flour
- 3 eggs
- 1.5 teaspoon baking powder
For the topping:
- 20 g coconut shredded (unsweetened)
- ½ teaspoon lime zest organic
- 2-3 pinch sugar
Instructions
- Preheat oven at 355 F. Butter a round cake pan (9-inches diameter) well. Evenly sprinkle the cane sugar. Set aside.
- Trim the strawberries and cut them in half.
- Cover the whole pan with the cut strawberries. Place the cut strawberries face down in a circle on the bottom with the largest part of the strawberry against the rim.
- In a small bowl, mix coconut, all-purpose flour, and baking powder.
- Beat the butter and sugar with a stand or hand mixer until well-combined and the mixture becomes creamy.
- Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
- Mix in the flour mixture just enough to blend the flour (do not overmix). Scrape the bowl if needed.
- Cover the strawberries with the batter. Use a spoon to evenly spread the batter.
- Bake in the oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, in a small bowl mix the coconut and sugar. Toast until lightly brown in a small skillet. Add the lime zest, mix, and set aside.
- Before removing the cake from the mold, let it cool for 15-20 minutes on a wire rack. Run a knife around the edges of the pan and place a serving dish or plate on top. Invert the cake onto the serving dish and carefully remove the pan.
- Let the cake completely cool down before sprinkling the coconut all over the cake and slicing.
Notes
Adapted from Il etait une fois la patisserie
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