Strawberry and coconut cake

Strawberry and coconut cake

Total: 1 hr 5 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 280 kcal
, Fat: 13 g
, Carbohydrate: 29 g
, Protein: 6 g

Strawberry season is finally upon us and whether you enjoy them as a snack, in muesli or in a cake, this sweet red fruit always tastes incredible. My strawberry and coconut cake is so juicy and delicious. The coconut flavour and strawberries complement each other beautifully. Simply garnish with creamy coconut yoghurt and fresh strawberries for the ultimate dessert. What's more, this cake is completely vegan and gluten-free.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Dry ingredients

100g coconut flour
80g buckwheat flour
100g coconut flakes
1tbsp crushed linseed
2tsp baking powder
2pinches bourbon vanilla powder
1pinch salt

Liquid ingredients

200g natural soya desserts
1 organic lemon, use grated zest and juice
1 ½dl agave syrup
2dl water

Strawberries & baking

150g strawberries, diced
1tbsp buckwheat flour


150g coconut milk yoghurt
100kg strawberries, halved
some coconut strips
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One cake tin (approx. 20 cm), greased or lined with baking paper

How it's done

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.


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

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