Strawberry and coconut cake

Total time: 1hr 05m
Preparation Time: 20m

For 8 piece


Fanny - fannythefoodie

Nutritional Information

Contains 280 Kcal, 6g Protein, 29g Carbohydrates, 13g Fat


  • Dry ingredients
  • 100 g coconut flour
  • 1 tbsp crushed linseed
  • 2 pinches bourbon vanilla powder
  • 1 pinch salt
  • 100 g coconut flakes
  • 80 g buckwheat flour
  • 2 tsp baking powder
  • Liquid ingredients
  • 1.5 dl agave syrup
  • 1 organic lemon, use grated zest and juice
  • 2 dl water
  • 200 g natural soya desserts
  • Strawberries & baking
  • 150 g strawberries, diced
  • 1 tbsp buckwheat flour
  • Toppings
  • 150 g coconut milk yoghurt
  • some coconut strips
  • 100 kg strawberries, halved
  • Utensils
  • One cake tin (approx. 20 cm), greased or lined with baking paper

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  • Dry ingredients

    In a bowl, mix the coconut flour, buckwheat flour, dessicated coconut, linseed, baking powder, vanilla and salt.
  • Liquid ingredients

    Combine the yoghurt with the lemon zest, lemon juice, agave syrup and water. Add to the dry ingredients, mix well (the cake mixture should have a firm consistency).
  • Strawberries & baking

    Mix the strawberries with the buckwheat flour, stir into the cake mixture. Transfer the mixture to the prepared tin, smooth down. Bake for approx. 45 mins. in the centre of an oven preheated to 180°C. Leave the cake to cool, remove from the tin.
  • Toppings

    Decorate the cooled cake with yoghurt, strawberries and coconut strips.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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