It’s strawberry season in southeastern Pennsylvania! Given that this season is so short, I try to procure and use fresh strawberries as much as I can. Fortunately I had the perfect excuse this past weekend.

Most of my extended family was in town to spend the holiday weekend at my parents’ house so I volunteered to bring dessert to dinner on Saturday night. I had originally picked out a yummy chocolate cake to make (don’t worry – I will save it for another time) but quickly shifted when I received my weekly email from B & H Organic Produce at Growing Roots Farmers Market in Malvern, Pennsylvania saying they would have strawberries. Thank goodness I preordered two quarts as by the time I got to the Farmers Market on Saturday morning they didn’t have any left in stock. 

When I saw this cake I knew that it would go well with beautiful organic strawberries. This cake is very easy to prepare as all of the ingredients go into a large food processor. 

Depending on your grocery store, you may need to make some effort to find coconut extract (look for all natural if you can find it) and marzipan. Marzipan (made from almond meal and sugar) is typically sold in tubes or cans and is rolled out (think ‘Play-Doh’) to make candy in a variety of shapes and sizes. Marzipan is similar to almond paste (also sold in tubes or cans) but is sweeter, has a more subtle almond flavor, and is more pliable. I have not tested this cake using almond paste so I am not able to confirm if the substitution would work (although my cooking gutt thinks it would). Both coconut extract and marzipan can be found online.

The cake is wonderfully moist and dense but not too heavy. Both the coconut and almond (from the marzipan) flavors are subtle. It was a perfect pairing with fresh strawberries and whipped cream. It would also go well with raspberries or blueberries or a combination. Just right for a summer dinner.

I prepared this cake in a Bundt pan but you could also use a tube pan (like what you’d use for an angel food cake). If you do use a tube pan, be sure to wrap it in foil as the batter becomes a bit runny as it heats up. If there are any ‘blemishes’ when the cake comes out of the pan, the powdered sugar will cover them up nicely.

Coconut Marzipan Cake

 

Coconut Marzipan Cake
Print
Recipe type: Dessert
Author:
Serves: 10 to 12
Ingredients
  • 16 tablespoons (2 sticks) softened unsalted butter (plus more for greasing the pan)
  • 7 to 8 ounces marzipan (see Notes)
  • ½ cup granulated sugar
  • 2 teaspoons coconut extract
  • 6 large eggs
  • 1 cup cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sweetened flaked coconut
  • 2 to 3 cups fresh berries (strawberries, raspberries and/or blueberries)
  • 1 teaspoon confectioners' sugar
Instructions
  1. Heat oven to 350°F. Grease a 10-cup Bundt pan (see Notes) with butter or oil spray. Lightly coat with all-purpose flour.
  2. Cut the marzipan in large pieces and place on a small microwave-safe plate. Soften marzipan by heating it in a microwave oven for about 10 to 15 seconds.
  3. In a large food processor (11 cups or more), combine the marzipan, butter, sugar and coconut extract. Process until mixture is very smooth, about 2 minutes.
  4. Crack eggs into a 2 cup measuring cup. With the food processor running, feed 1 egg at a time through the feed tube.
  5. Stop the food processor and sprinkle the cake flour, baking powder, baking soda and salt evenly over batter. Process until mixture is smooth, making sure there are no lumps in batter.
  6. Stop the food processor and sprinkle the coconut over the batter. Process until just mixed.
  7. Pour mixture into the prepared baking pan and smooth with a rubber spatula.
  8. Bake until the surface is golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes.
  9. Remove the pan from the oven. Place on a cooling rack and let it cool in the pan.
  10. To release the cake from the pan, hold a cake plate over the center of the pan, invert the cake so that it falls onto the plate.
  11. Before serving, sprinkle confectioners' sugar over the cake.
  12. Cut into pieces and serve with berries.
  13. The cake can be prepared one day in advance and stored at room temperature, covered.
Notes
* You can use a 10-inch tube pan (like what you use for angel food cake) in place of a Bundt pan. If you do, wrap the tube pan in foil as the batter becomes thin as it heats.
* You are likely to see either a 7 or 8 ounce tube of marzipan. You can use either size. Or buy two 7 ounce tubes and enjoy the leftovers!
Wordpress Recipe Plugin by EasyRecipe

 

Source:  Variation on recipe from New York Times Cooking