When the opportunity arises to create a new dessert recipe my mind goes straight to strawberries and memories of my great-grandmother. I can’t make a strawberry dessert without thinking of Granny Collins and our family hikes into the mountains of central Montana to pick wild strawberries. I think this dessert would make her proud! A twist on the traditional French Fraisier Cake, these mini-cakes are loaded with two of the season’s most popular flavors; strawberries and coconut. From light coconut cake and dreamy coconut cream to fresh sliced strawberries and strawberry jam, these little beauties have all the bases covered.
691 per serving
- 1 15 oz. can full fat coconut milk
- 1 cup half and half
- 5 eggs, separated
- 1 1/2 cup granulated sugar, divided
- 4 tablespoons corn starch, divided
- 7 tablespoons salted butter, softened and divided
- 1/2 teaspoon salt, divided
- 1 1/2 cups sweetened coconut flakes, minced
- 4 1/2 teaspoons coconut extract, divided
- 1 1/4 cup sifted cake flour
- 1/2 tablespoon baking powder
- 1/2 cup strawberry jam
- 1/2 pound fresh strawberries, divided
- 1/2 cup heavy whipping cream
Prepare Coconut Cream Filling
Pour coconut milk and half-and-half into a medium bowl. Add egg yolks and whisk together. Stir together cup sugar and cornstarch in a medium saucepan over medium-low heat. Whisk in egg and milk mixture. Bring custard mixture to a boil, stirring constantly. Boil one minute. Remove from heat and add 1 tablespoon butter, teaspoon salt, 1 cups coconut, and 1 teaspoons coconut extract. Cover lightly with cling wrap and chill in refrigerator while you prepare the other components of the dessert.
Prepare Coconut Cake
Preheat oven to 325 degrees F. Grease and flour a 10" x 10" square cake pan. Combine egg whites, whole milk, and 2 teaspoons coconut extract in a small bowl, stirring well to combine. In a medium bowl, stir together cake flour, baking powder, cup granulated sugar, and teaspoon salt. Using a hand mixer, beat in 6 tablespoons butter, 1 tablespoon at a time until butter pieces are pea-sized. While the mixer is still running, beat in liquid ingredients until mixture is smooth. Pour into prepared pan and bake for 30 minutes or until toothpick inserted in center comes out clean. Allow to cool completely.
Using a 3-inch biscuit cutter, cut 6 rounds out of the cooled cake. Slice each round in half horizontally. Cut 6 8-inch strips of waxed or parchment paper. Wrap strips of waxed paper around the cake round bottoms to create a mold/form and secure with tape. Spread half of the strawberry jam on top of cake. Slice strawberries and place around the edges of the wax paper forms, being careful not to overlap. It should take 4 or 5 slices to go around the inside of the mold. Carefully pipe coconut filling into molds, making sure that strawberry slices are visible on the outside. Fill molds just to tops of strawberries. Top with remaining cake rounds, pressing lightly to make sure cream is packed tightly into molds. Spread remaining strawberry jam over cake tops. Chill for at least one hour. Beat together heavy whipping cream and cup granulated sugar until stiff peaks form. Place a generous dollop on top of each cake and garnish with additional sliced strawberries.