Coconut Strawberry Sheet Cake

The dough is fluffy and light. The swirled strawberry mascarpone cream with fresh strawberries the perfect addition!⁠

Ingredients

Ingredients
Servings:
Batter
g
Coconut Oil
g
Cream Cheese
Eggs
g
Granulated Sugar
tbsp
Vanilla Extract
tbsp
Lemon Zest
ml
Lemon Juice
g
All-Purpose Flour
tsp
Baking Powder
tsp
Baking Soda
tsp
Kosher Salt
ml
Coconut Milk
Mascarpone Cream
g
Mascarpone
g
Cream Cheese
g
Strawberries
tbsp
Honey
Topping
g
Strawberries
g
Fresh Mint
tbsp
Lemon Juice
tbsp
Granulated Sugar

Instructions

Preparing In The Kitchen
  1. Preheat oven to 170 °C. Grease a 30×30 cm baking dish or line with parchment paper.
  2. In a small pan, melt the coconut oil. In a large bowl, beat together the coconut oil, cream cheese, eggs, sugar, lemon zest, lemon juice, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the coconut milk until fully combined.
  3. Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is set and the edges golden brown. Remove and let cool.
  4. In the meantime, wash the strawberries, pat dry and remove the greens and quarter them. In a tall jar, add a handful of strawberries and puree until smooth. Whip the mascarpone, cream cheese, and honey in a food processor until smooth. Stir in the strawberry puree.
  5. Wash the mint, shake dry, pluck the leaves, and roughly chop them. In a medium bowl, mix the remaining strawberries with the mint, lemon juice and granulated sugar.
  6. Spread the mascarpone cream onto the cake and top evenly with the fresh strawberries.

Preparing In The Kitchen
  1. Preheat oven to 170 °C. Grease a 30×30 cm baking dish or line with parchment paper.
  2. In a small pan, melt the coconut oil. In a large bowl, beat together the coconut oil, cream cheese, eggs, sugar, lemon zest, lemon juice, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the coconut milk until fully combined.
  3. Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is set and the edges golden brown. Remove and let cool.
  4. In the meantime, wash the strawberries, pat dry and remove the greens and quarter them. In a tall jar, add a handful of strawberries and puree until smooth. Whip the mascarpone, cream cheese, and honey in a food processor until smooth. Stir in the strawberry puree.
  5. Wash the mint, shake dry, pluck the leaves, and roughly chop them. In a medium bowl, mix the remaining strawberries with the mint, lemon juice and granulated sugar.
  6. Spread the mascarpone cream onto the cake and top evenly with the fresh strawberries.

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