Instructions

    Follow these steps

  1. Set oven to 175°C (347°F)

  2. Cover the bottom and the sides of a baking pan with parchment paper.

  3. Melt the butter in a sauce pan and let it cool down.

  4. Assemble your assistant with whisk bowl and cookie whisks.

  5. Add the melted butter, sugar, coconut flakes and eggs and let it blend.

  6. Add the stiff batter into the baking pan and press it with your fingers into a bottom. Bake in the oven for 10 minutes.

  7. Assemble the assistant with whisk bowl and cookie whisks.

  8. Add all ingrediencies to the filling and mix it together.

  9. Add the filling on top of the coconut bottom. Bake for another 25-30 minutes.

  10. Let the cake cool down for about 45 minutes.

  11. Whisk all ingrediencies for the topping and add on top of the cake.

  12. Bake for another 10-15 minutes.

  13. Let the cake cool down completely. Preferably in the fridge overnight.

  14. Whisk the cream in the assistent using the whisk bowl and balloon whisks.

  15. Decorate the cake with the cream and the Strawberries.

Ingredients

Coconut bottom

  • 0.2 cups salted butter
  • 0.4 cups sugar granulated
  • 2.4 cups coconut flakes
  • 3 eggs

Filling

  • 4 cups cream cheese
  • 0.4 gram sugar
  • 3 eggs

Topping

  • 0.4 ml creme fraiche
  • 0.7 cups icing sugar
  • 0.1 cups vanilla sugar

Decoration

  • 0.9 cups whipped cream
  • 12 strawberries