Strawberry Coconut Cake
Nutrition Information
No nutritional info available at this time
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Strawberry Coconut Cake
Prep Time
30 Min
Cook Time
30 Min
Difficulty
Medium
Servings
12
Nutrition Information
No nutritional info available at this time
Ingredients
Coconut Cake:
- 1 ¼ cups flour (160 grams)
- ⅔ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup butter, softened and cubed
- ½ cup Almond Breeze Shelf Stable Unsweetened Original Almond Coconut Blend
- 1 tsp vanilla
- 1 egg, at room temperature
- ¼ cup plain greek yogurt
- ½ cup coconut flakes
Toppings:
- 2 cups heavy cream
- ¼ cup sugar
- 1 lb strawberries
Directions
- Preheat the oven to 350F. Add flour, sugar, baking powder, baking soda, and salt to a sifter and sift into a large bowl. Stir to combine.
- Add butter, Almond Breeze Shelf Stable Unsweetened Original Almond Coconut Blend, and vanilla. Use a hand mixer or stand mixer and mix just until everything is combined.
- Add the egg, greek yogurt, and coconut flakes. Mix again just until everything is combined.
- Transfer the batter to a well-greased 8 inch or 9 inch cake pan. Transfer to the oven and cook for 25-30 minutes, until an inserted toothpick comes out clean. Gently transfer the cake to a cooling rack and let it cool completely.
- While the cake cools, prepare the toppings. Add the whipped cream and sugar to a large bowl. Use a hand mixer or stand mixer to whip the cream until soft peaks form, about 4-6 minutes.
- Slice the strawberries in halves or quarters. When the cake has completely cooled, add the whipped cream on top, then the strawberries. Slice and enjoy!
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