• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

Strawberry Hibiscus & Coconut Cake

August 7, 2018 by Salma Leave a Comment

Strawberry Hibiscus & Coconut Cake | The Polka Dotter
My creative journey into the world of blogging began just over a couple of years ago. Equipped with my camera and love for photography, baking and beautiful ceramics, I started documenting the sweet treats that would emerge from my kitchen.

I’ve always had a strong desire to create, but it took me a long time to appreciate the value in bringing my passions for photography and baking together in a meaningful way for myself and others. I couldn’t have imagined two years ago the opportunities that would arise as a result of this blog, or that I’d be sharing a post like this with you today.

And it is therefore with absolute delight that I present this recipe and collection of images, created in collaboration with internationally acclaimed lifestyle brand, Marimekko, renowned for their iconic, timeless prints. Inspired by the brightly coloured florals of this season’s Rosarium print, I wanted to create a treat that reflected the playful yet sophisticated nature of this collection.

This Strawberry Hibiscus and Coconut Cake is a naked cake comprised of delectable coconut and white chocolate layers filled with tangy strawberry hibiscus cream cheese frosting. The gorgeous vibrant hue of the frosting can be attributed purely to powdered hibiscus flowers and delightfully fragrant freeze dried strawberries. It’s a delightful layer cake to bring in the warmer weather.

All the stunning products seen in this shoot are available from Marimekko and you’re welcome to shop the Rosarium collection here. This is a sponsored post, and as always, all opinions and images are my own.

Strawberry Hibiscus & Coconut Cake | The Polka Dotter
Strawberry Hibiscus & Coconut Cake | The Polka Dotter
Strawberry Hibiscus & Coconut Cake | The Polka Dotter

Print

Strawberry Hibiscus & Coconut Cake

Strawberry Hibiscus & Coconut Cake | The Polka Dotter
Print Recipe

Makes a four layer 15cm (6”) cake and serves 8-10 people

Ingredients

Scale

Coconut and White Chocolate Cake

  • 180g unsalted butter, coarsely chopped
  • 120g good quality white chocolate, coarsely chopped
  • 330g (1 ½ cups) caster sugar
  • 85ml (1/3 cup) whole milk
  • 85ml (1/3 cup) water
  • 220g (1 ½ cups) plain flour, sifted
  • ¾ tsp baking powder
  • ¼ tsp fine sea salt
  • 2 large eggs, at room temperature, lightly whisked
  • 1 tsp good quality coconut essence

Strawberry Hibiscus Cream Cheese Frosting

  • 10g (2 tbsp) freeze dried strawberry powder
  • 10g (2 tbsp) dried hibiscus powder
  • 40ml (2 tbsp) whole milk
  • 200g cream cheese, softened
  • 100g unsalted butter, softened
  • 250g icing sugar, sifted

Decorations

  • ½ cup toasted coconut
  • 2–3 tbsp icing sugar

Instructions

Coconut and White Chocolate Cake

  1. Preheat oven to (170°C/150°C fan-forced) and line two 15cm (6”) round baking pans with greaseproof paper.
  2. Melt butter, white chocolate and sugar in a medium saucepan over low heat. Once melted, slowly add milk then water and stir until smooth.
  3. Transfer mixture to large bowl and allow to cool for about 10 minutes.
  4. In a medium bowl, sift flour together with baking powder and salt, then slowly add to melted ingredients, whisking gently until combined, taking care not to overmix, then gently whisk in eggs and coconut essence.
  5. Divide mixture evenly between prepared cake pans, weighing pans to ensure even distribution.
  6. Bake for approximately 50-55 minutes or until a cake tester inserted comes out clean.

Strawberry Hibiscus Cream Cheese Frosting

  1. Mix strawberry and hibiscus powders in a small bowl with milk to make a thick, dark pink paste. If needed, you may add an extra teaspoon or two of milk to ensure smooth.
  2. Beat butter and cream cheese in free standing mixer with paddle attachment until smooth and well combined, then add in sugar and beat until light and fluffy.
  3. Add pink strawberry hibiscus paste to cream cheese frosting and beat until pink, fluffy and well combined.

Assembly

  1. Assembling this cake is easiest when cake and frosting are both slightly chilled.
  2. Level each cake by slicing off the cake domes, then cut them in half lengthways to yield four cake layers in total. Use the base of one layer for the base of the cake, and the base of the other layer (turned upside down) for the top of the cake to avoid crumbs in the frosting.
  3. Place icing sugar in a large plate or tray, and very gently run sides of each cake layer in the icing sugar, dusting off excess. This gives the aesthetically pleasing white-washed appearance of the finished layer cake.
  4. Place the first layer on a round cake plate or turn-table and spread a quarter of the frosting on top, smoothing with a palate knife. Repeat frosting with each layer then sprinkle with toasted coconut flakes.
  5. Place the cake in the fridge for at least 30-60 minutes to allow the layers to set together, then serve at room temperature, slicing with a clean sharp hot knife.

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Strawberry Hibiscus & Coconut Cake | The Polka Dotter

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Filed Under: Cakes Tagged With: Berries, Coconut, Hibiscus, Strawberry, White chocolate

Previous Post: « Marbled Chocolate Coffee Cake + Salted Caramel
Next Post: French Earl Grey Bundt Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

Weekend cake vibes 💕
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#onmytable #weekendbaking #yoghurtcake #loafcake #berrycake #raspberrycake #blackberrycake #figcake
“Desserts satisfy a different kind of hunger: th “Desserts satisfy a different kind of hunger: they nourish the soul, if not the body.” - Greg Malouf
⠀⠀⠀⠀⠀⠀⠀⠀⠀
A few years ago I read this eloquent passage, and my enduring love for desserts made complete sense. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Desserts nourish the soul not only in the joy of consumption, but in the labour of love of baking, creating, and sharing a piece of ourselves with those we hold close to our hearts. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s been a challenging few years, but right now it’s comforting to finally navigate my way back to baking and sharing that contentment with loved ones.
What’s your favourite thing to bake in autumn? I What’s your favourite thing to bake in autumn? I think I’ve found a new love this season in this Honey Ricotta Cheesecake + Brûlée’d Figs. Shot recently for @harrisfarmmarkets. So simple yet so divine, it’s the kinda thing that will have you raiding the fridge late at night Nigella style 😆 recipe up on the blog
Farewell to March with these fig and blackberry ca Farewell to March with these fig and blackberry cake vibes 💕
Can’t believe the deluge of rain over the last f Can’t believe the deluge of rain over the last few days! Hope all of you living across Australia’s east coast are staying safe in this weather, it’s been heartbreaking seeing the flooding 💕 this image is from my most recent shoot for @harrisfarmmarkets a few weeks ago, when the days were a little warmer and best spent outdoors sipping on these little Blackberry Rose & Lime Mocktails 😌
That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
Follow @thepolkadotter on Instagram

Latest Blog Posts

Chocolate Coconut Chai Caramel Cupcakes | The Polka Dotter
Maple Yoghurt Loaf Cake | The Polka Dotter
Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter
Blackberry Rose & Lime Mocktails | The Polka Dotter
Persian Love Pavlova | The Polka Dotter
Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter

Copyright © 2022 · Foodie Pro & The Genesis Framework