Food Recipes Hub

Coconut Cake with Yogurt and Strawberries Recipe

Delicious and fragrant pie in a crispy basket made of sand and coconut dough with a delicate yogurt cream and strawberries! Now on sale an abundance of this incredibly beautiful berry! Please your loved ones with a beautiful and tender strawberry-flavored pie!

CourseBirthday Food Dishes, Children’s Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine’s Day Food
CuisineEngland Cuisine
KeywordFor Beginners, Medium

Servings

Cook Time

90minutes

Servings

Cook Time

90minutes

Ingredients

Coconut “basket” for the pie:

Strawberry and yogurt cream:

500gram Yogurtnatural
50gram Sugar
10gram Vanilla sugar
10gram Vanilla sugar
15gram Gelatin
100gram Milkor water, for soaking gelatin
150gram Cream (33%)
500gram Strawberries
1pack Jellystrawberry (package of ready mix 50 g.)

Instructions

Coconut “basket” for the pie : RUB the cold butter and flour into a uniform crumble, add a pinch of salt, baking powder and coconut shavings. Mix the mixture well. In a separate bowl, mix the egg with vanilla and ordinary sugar, pour the egg mixture into the flour, knead the dough. If the dough does not clump when kneading, add 1-2 tablespoons of cold water.
The dough should be soft, but dense (not viscous). Place the dough in a bag (shape it into a flatbread, it will be easier to distribute it in the form), put it in the refrigerator for 1 hour.
A baking dish (d=24-26 cm, h=6-7 cm) smear with butter, distribute the rested dough on the bottom and sides. Thickness ~ 1 cm. (not thick). Inside the form with the dough, put baking paper (non-stick Mat), fill with “cargo” (peas, beans). I put a smaller form on the Mat, and a liter jar of water. Bake the coconut “basket” for 12-15 minutes. After a while, remove the dough form from the oven. Remove the\”weighting \” devices\ “(the “basket” already holds its shape well), in order to avoid swollen dough, prick the bottom with a fork. Bake for another 15-20 minutes, until lightly browned. Allow the finished “basket” to cool slightly without removing it from the mold (it may crack). Next, cool the sand-coconut form on the grill.
Yogurt cream with strawberries : Put the yogurt in a bowl, add both types of sugar, mix, and set aside to allow the sugar to dissolve. Wash the strawberries and remove the stalks. Cut some of the strawberries into rings (~0.5-0.7 cm thick), enough to put the top layer of the pie. Cut the rest of the strawberries into small pieces.
Soak the gelatin in milk (or water), let it swell,dissolve in any convenient way (in my case, microwave 60% 1-1.5 minutes).
Whisk the cold cream into a stable mass. In the whipped cream, mix a few spoonfuls of yogurt ( in this state, the cream will more easily interfere with the yogurt with gelatin).
Assembling the pie : The cooled sand-coconut form for convenience (and preservation from breakage) put in the form in which it was baked. Stir the dissolved gelatin into the cold yogurt with a whisk. If the yogurt was cold enough, the mixture begins to gel immediately-quickly stir in the finely chopped strawberries and whipped cream. Pour the yogurt and cream into the sand base. Do not top up the cream by 1 cm to the top edge of the sand mold. There may be some yogurt cream left, put it in the crematorium. The cream quickly hardens, waiting for the cake to be ready, you can enjoy the dessert! Put the pie form in the refrigerator for 30 minutes.
Prepare the strawberry jelly (according to the instructions on the package). After half an hour (possibly faster), the top of the yogurt cream froze. Spread the strawberry rings all over the surface. To prevent the strawberry from surfacing, apply the jelly in several passes. Apply the first two layers of jelly with a brush, allowing each layer to solidify. When the strawberries are firmly fixed, and will float, you can evenly pour out the remaining jelly.
Put the finished cake in the refrigerator for 6 or more hours (overnight).
Bon Appetit!!!

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