Strawberry Coconut and Lemon Poppy Seed Cake
Try this Strawberry Coconut and Lemon Poppy Seed Cake recipe or contribute your own.
Try this Strawberry Coconut and Lemon Poppy Seed Cake recipe or contribute your own.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons poppy seeds
- pinch of pink himalayan or sea salt
- 1 teaspoon vanilla powder or extract
- 1/2 tablespoon coconut sugar
- 50 g coconut flour
- 330 g almond flour
- 90 g coconut sugar
- 30 g desiccated coconut
- 3 eggs or 3 chia eggs*
- 2 lemons, juiced and zested (i used meyer lemons)
- 250 ml nut milk (almond or coconut are best)
- 60 ml coconut yoghurt
- 125 ml melted coconut oil
- 2 cans of coconut cream or milk refrigerated for at least 12 hours**
- 20 g freeze dried strawberries crushed into a coarse powder
- punnet fresh strawberries to scatter
- Carbohydrate 13.4655866674724 g
- Cholesterol 30.9114583325049 mg
- Fat 39.0878295858071 g
- Fiber 6.66549987488437 g
- Protein 10.4071745837975 g
- Saturated Fat 14.1641496668418 g
- Serving Size 1 1 -10 (93g)
- Sodium 97.370249979915 mg
- Sugar 6.80008679258798 g
- Trans Fat 2.36143300014994 g
- Calories 423 calories
Step-by-step
- Preheat your oven to 175°C/350°F and cut two circles out of the baking paper and line the bottom of two 218-20cm round tins and lightly grease the sides with coconut oil.
- Sift the flours, baking powder, and baking soda into a large bowl and add the desiccated coconut, coconut sugar, and poppy seeds.
- In a separate bowl whisk the eggs and then add in the remaining ingredients.
- Gently pour the wet mixture into the bowl with the dry ingredients and mix until fully combined.
- Split the batter evenly into the two cake tins and bake in the oven for 40 minutes or until a toothpick inserted into the centre comes out clean.
- Remove from the oven and let cool before removing from the tin.
- While your cake cools, make your frosting.
- Open your cans of coconut cream without shaking and remove the coconut cream, reserving the coconut water for later use (I love adding it to smoothies!). The coconut cream is the white hard part that should have formed on top of your can.
- Add to a bowl or food processor along with the coconut sugar, vanilla, and freeze-dried strawberries and beat until it resembles whipped cream and has peaks.
- Add half of your whipped coconut cream on top of one of the cakes and scatter the fresh strawberries.
- Gently place the other cake on top and frost with the remaining coconut cream.
- Slice and enjoy!
My Tropical Escape: A Strawberry, Coconut, and Lemon Poppy Seed Cake Adventure
Baking has always been my sanctuary, a place where I can escape the daily grind and create something beautiful and delicious. Today, I want to share one of my favorite creations: a Strawberry, Coconut, and Lemon Poppy Seed Cake. This isn't just a cake; it's a taste of paradise, a vibrant explosion of flavors that will transport you to a sun-drenched beach.
The journey began, as many culinary adventures do, with a craving. I was yearning for something light, yet rich, something that would capture the essence of summer. The idea of combining the sweetness of strawberries with the creamy texture of coconut and the tangy zest of lemon felt instantly appealing. The poppy seeds? A delightful surprise that adds a subtle crunch and a hint of intrigue. The result was beyond my expectations – a cake so moist, so flavorful, and so incredibly satisfying that it quickly became a staple in my recipe book.
What makes this cake truly special is its versatility. It's perfect for a casual afternoon tea, an elegant dinner party, or even a simple treat to brighten up a dreary day. The combination of textures is heavenly – the soft, moist cake, the fluffy coconut cream frosting, and the juicy bursts of fresh strawberries create a symphony in your mouth. And the aroma! Oh, the aroma! It fills your kitchen with the intoxicating scents of coconut, lemon, and baked goodness, promising a delightful indulgence.
The ingredients are surprisingly simple, most of which you probably already have in your pantry. The process is straightforward and enjoyable, even for beginner bakers. The most challenging part might be waiting for the cake to cool completely before frosting – a test of patience, I must admit, but one that is absolutely worth it. The wait allows the flavors to meld and deepen, creating a truly unforgettable experience.
Beyond the recipe itself, this cake represents something more for me. It represents the joy of creation, the satisfaction of sharing something homemade with loved ones, and the simple pleasure of enjoying a delicious treat. It’s a reminder to take time for myself, to indulge in my passions, and to savor the little moments of sweetness that life offers.
So, whether you're a seasoned baker or just starting out, I urge you to give this Strawberry, Coconut, and Lemon Poppy Seed Cake a try. It's more than just a recipe; it's an experience. It's a taste of sunshine, a burst of flavor, and a reminder that even the simplest things in life can be extraordinary.
This cake has become a favorite in my family and amongst my friends. It's the perfect dessert to bring to gatherings, and I always receive rave reviews. The beauty of this recipe is its adaptability. Feel free to experiment with different types of berries, or even add a sprinkle of toasted coconut flakes for extra texture. Let your creativity flow and create your own unique variation of this tropical delight. And remember, the most important ingredient of all is love. Put your heart into it, and your cake will be a masterpiece.
As you bake, imagine yourself on a tropical beach, the warm sun on your skin, the gentle sea breeze caressing your face. Let the aroma of coconut, lemon, and strawberries transport you to your own personal paradise. Enjoy the process, savor the moment, and indulge in the delicious reward of your labor. This isn't just a cake, it's a journey. A journey to a place where flavors dance and sweetness reigns supreme.
So, gather your ingredients, put on your apron, and prepare for a baking adventure. Your taste buds will thank you for it. And who knows? This might just become your new favorite cake too.
