Red fruit coconut cake: A luscious favorite

by Anna
red fruit cake
It’s a “cakey” week here on modewaerts! Today I want to share one of my favorite cakes for this time of the year. Until living in France the principle of having a Valentine’s Day cake was unknown to me. Yet it fits perfectly with our German cake and coffee traditions. Because that’s what we have, when there is something to celebrate. This dough is incredibly soft, fluffy and smooth, if I may say so myself. The icing makes it more festive, still I love it plain just as much. Maybe more…
Red fruit cake
60g soft coconut oil
60g soft margarine
120g brown sugar
3 eggs
½ teaspoon vanilla extract
140g flour (I used Einkorn)
1 sachet / 5 level teaspoons baking powder
150g (frozen) red fruit mixture

Coconut icing
the coconut cream of one can of coconut milk
2 tablespoons icing sugar

some red fruit to decorate with
easy red fruit cake
To make the cake defrost red fruit at room temperature. Whisk together coconut oil, margarine, sugar and vanilla extract. Add flour and baking powder and whisk some more. Then fold in the red fruit. Pour into a spring form and bake at 180° C for 20-30 minutes.

Once the cake has finished baking get it out of the oven and carefully out of the tin. With the help of a knife loosen the edges of the cake and slide it onto a cake stand. If you want a heart trim the cake to a heart shape by either free handing or using a big heart shape as a model. My heart looks crooked, I cut the cake in halves and wanted to put them back together with the edges facing. Did not work that well… So just cut it into shape. Or simply leave it round. Its festive enough for V-Day with its red fruit…
rote früchte kuchen
I have talked about my inability to make a proper coconut cream. This one is no exception. I assume it might have been because I had separated coconut milk/water and the cream beforehand and then refrigerated again. A little rest at room temperature did not help, so it turned out flakey as you can see. One day I will succeed at making coconut cream. Should make a goal out it, don’t you think?

You just refrigerate your coconut milk for at least on hour, scrape of the hardened stuff and mix it with two spoonful sugar until you get a creamy texture. Or not. Spread it onto the completely cooled cake and sprinkle with red fruit. Yum!


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