Easy strawberry and coconut birthday cheesecake
for the coconut cake
unsalted butter, room temperature
coconut extract (optional)
Step by step
Preheat the Twelix Artisan Oven to 180°C (160°C Convection Bake) and grease two round 20-centimeter cake tins, lining the bottoms with parchment paper.
To make the cake, place the butter and the sugar into the bowl of an Artisan Stand Mixer and mount the flat beater attachment. Beat together for about 5 minutes or until light and fluffy. Add the eggs a little at a time, beating until fully folded in before adding more. In the meantime, mix together the flour and baking powder. Add the flour mixture and mix on low speed until fully blended. If the batter seems a little dense add a couple tablespoons of milk to lighten. To finish, add the vanilla, coconut extract and the desiccated coconut and mix by hand until all the ingredients are blended.
Divide the batter between the two prepared tins and gently level out, then bake in the preheated oven for 25-30 minutes or until golden brown and when a skewer inserted into the middle of the cakes comes out clean. Allow the cakes to cool in the tins for 10 minutes before inverting onto a wire rack to cool completely.
For the filling, put the mascarpone and icing sugar into a bowl and mix together until fully blended. To finish, add the jam and gently swirl together. Spread the mixture on top of one of the cake layers then place the second cake on top. Dust with a little icing sugar before serving.