Prep time: 50 minutes
Cook time: 40 minutes
Serves: 10-12 (springform 20 cm)
Calories: 165
Who doesn’t love a good strawberry cake? This delicious strawberry coconut crumble cake is great to make when strawberries are in season.
For this recipe I used Schär Pâtisserie Mix C but you could use any other gluten-free flour blend.
On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:
Allergens/Diets: Gluten-free, Vegetarian
Dough
Strawberry topping
Crumble topping
Wash, clean and chop the strawberries. Set aside.
For the crumble, mix the flour, sugar, vanilla sugar, grated coconut and baking powder in a bowl. Add the butter in flakes and knead everything with your hands until crumbly. Put the crumble in the fridge.
Preheat the oven to 200 degrees Celsius conventional heating (top-bottom heat). Grease a springform pan.
For the dough, put the coconut milk and butter in a saucepan and heat over medium heat until the butter is melted. Set aside to let cool slightly again.
Mix the flour, salt and baking powder.
In another bowl, beat the eggs with the two kinds of sugar and the vanilla with a hand mixer for 3 minutes until creamy. Stir in the flour- and butter-coconut mixture.
Pour the batter into the springform pan and sprinkle with the grated coconut. Spread the strawberries on top and spread the coconut crumble on top.
Bake the strawberry cake for about 40 minutes. After 20 minutes, cover with a piece of aluminum foil.
Let the cake cool outside the oven before removing the springform pan.
The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.
| Calories | 165 |
| Fat | 7g |
| Carbohydrates | 24g |
| Protein | 2g |
