Toasted Coconut and Strawberry Cake Filling
A rich, creamy coconut filling paired with fresh macerated strawberries — the perfect way to elevate any homemade cake. The caramel notes of lightly toasted coconut blend beautifully with the bright sweetness of strawberries. Simple, indulgent, and absolutely irresistible!
🛒 Ingredients
2 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 100 g (1 cup) coarsely shredded coconut
- 1 tablespoon margarine
- 250 g (about 9 oz) fresh strawberries
- 2–3 tablespoons sugar
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Directions
- 1
Wash and hull the strawberries, then dice into small pieces. Toss with sugar in a bowl and refrigerate for 15–20 minutes until they release their juices.
- 2
In a saucepan over medium heat, melt the margarine, then stir in the condensed milk and shredded coconut.
- 3
Stir constantly with a spatula to prevent the mixture from sticking to the bottom of the pan.
- 4
Cook until the mixture pulls away from the sides of the pan and turns lightly golden.
- 5
Remove from heat and let cool for a few minutes before spreading.
- 6
Spread the coconut filling evenly over the cooled cake layer.
- 7
Top with the diced strawberries and drizzle the accumulated maceration juices over the filling for extra flavour.
💡 Chef's Tip
For a firmer filling — ideal for layered or decorated cakes — stir in an extra 100 g of shredded coconut. The filling will hold its shape without becoming stiff.
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