Coconut sponge biscuit

  • 4 eggs
  • 130 grams (4.6 ounces) sugar
  • 130 grams (4.6 ounces) flour
  • Pinch of salt
  • 0.5 teaspoon baking powder
  • Vanilla sugar to taste
  • 40 grams (1.4 ounces) coconut flakes

Cream cheese filling

  • 400 grams (14.1 ounces) cream cheese
  • 50 grams (1.8 ounces) powdered sugar
  • 80 grams (2.8 ounces) cream (33% fat)
  • Vanilla sugar to taste


  • 50 milliliters (1.7 fluid ounces) milk
  • Pinch of coconut flakes

Mint mousse layer

  • 80 grams (2.8 ounces) white chocolate
  • 195 grams (6.9 ounces) cream (33% fat)
  • 5 grams (0.2 ounces) gelatin
  • 8 sprigs fresh mint

Strawberry layer

  • 200 grams (7.1 ounces) strawberries
  • 60 grams (2.1 ounces) sugar
  • 5 grams (0.2 ounces) gelatin
  • 6 grams (0.2 ounces) starch


  • Mixing Bowls

    Ensure you have several medium and large bowls for separating and mixing various ingredients.

  • Whisk or Electric Mixer

    A whisk can be used, but an electric mixer will save you time and effort when whipping egg whites and cream.

  • Sieve

    Essential for sifting flour and ensuring no lumps remain in your dry ingredients.

  • Baking Pan

    A 9-inch round pan works perfectly for baking the sponge layer.

  • Spatula

    Use a rubber spatula to fold ingredients gently.

  • Blender

    You’ll need a blender for pulsing mint into the cream.

  • Saucepan

    Required for preparing the mint mousse and strawberry confiture.

  • Plastic Wrap

    Useful for wrapping the cake ring to set the mousse.

  • Microwave

    You'll need a microwave to melt the gelatin efficiently.


Step 1

Step 1: Separate the egg whites from the egg yolks. Tip: Make sure no yolk gets in the whites for better whipping results.

Step 2

Step 2: Add a pinch of salt and half of the sugar to the egg whites, then whip the mixture to stiff peaks. Tip: Use a clean, dry bowl for best results.

Step 3

Step 3: Whip the egg yolks with the vanilla sugar and the remaining sugar until the mixture lightens in color. Tip: This usually takes a few minutes, depending on your mixer’s speed.

Step 4

Step 4: Fold the whipped egg yolks into the egg whites with a spatula, trying to keep the mixture as airy as possible. Tip: Use gentle folding motions to prevent deflating the mixture.

Step 5

Step 5: Sieve the flour together with the baking powder and mix them. Gradually add the dry ingredients and the coconut flakes to the egg mixture in several steps. Tip: Adding the flour gradually helps to maintain the airiness of the batter.

Step 6

Step 6: Bake the sponge at 180°C (356°F) for about 20-25 minutes. Tip: A skewer inserted into the center should come out clean.

Step 7

Step 7: Soak the gelatin in cold water. Tip: Follow package instructions for exact amounts.

Step 8

Step 8: In a saucepan, combine 100 grams (3.55 ounces) of whipping cream with the mint, then bring the mixture to a boil and leave it to infuse for 30 minutes. Tip: Infusing slowly intensifies the mint flavor.

Step 9

Step 9: Transfer the mixture to a bowl, pulse it with a blender, then strain it and bring to a boil again. Tip: Straining removes mint pieces for a smoother texture.

Step 10

Step 10: Add the bloomed gelatin and mix, then pour the mixture over the chocolate and leave it to sit for 1 minute. Pulse the mixture with a blender again.

Step 11

Step 11: Whip the remaining cream and fold it into the mousse mixture. Pour the mousse into a cake ring wrapped in plastic wrap and freeze to set. Tip: Ensure the mousse is evenly spread.

Step 12

Step 12: Soak the gelatin in 30 grams (1.00 ounce) of water, let it bloom, then melt it in the microwave. Tip: Be careful not to overheat the gelatin.

Step 13

Step 13: Put the frozen strawberries in a saucepan with 1 tablespoon of sugar, then place the pan over medium heat. Tip: If using fresh strawberries, add water to prevent burning.

Step 14

Step 14: Optional: Puree the strawberries, if preferred.

Step 15

Step 15: Mix the starch with 2 tablespoons of cold water, then pour it into the saucepan and cook for 1-2 minutes while stirring constantly. Tip: Consistent stirring prevents lumps.

Step 16

Step 16: Remove from heat and add the melted gelatin, mixing well.

Step 17

Assembly: Follow this order: sponge — syrup — a thin layer of filling — strawberry layer — filling — sponge — syrup — filling — mint mousse layer — filling — sponge with syrup. Tip: Chill layers as needed for easier assembly.


Once your Coconut & Strawberry Delight is complete, it’s time to serve this beauty and wow your guests! 😍

**For an elegant touch,** garnish the top with fresh mint leaves and a few sliced strawberries. The vibrant green and red will make your dessert visually stunning. 🌿🍓

You can also drizzle a bit of chocolate sauce or sprinkle more coconut flakes for extra flavor and texture. 🍫🥥

This delightful pastry pairs wonderfully with a hot cup of tea or a chilled glass of sparkling water with a slice of lemon. 🍵🍋

For a **picnic setting,** pre-slice your coconut and strawberry delight so it’s easy for everyone to enjoy without the need for utensils. Pop them in a cute box and you've got an instant hit for your outdoor gathering. 🎉🌳


If you're looking to make this recipe **gluten-free**, simply substitute the regular flour with your favorite gluten-free flour blend. Ensure you still sift it to avoid lumps.

For a **vegan twist,** replace the eggs in the sponge with a suitable egg substitute like aquafaba or flax eggs. Use vegan cream cheese and coconut cream instead of dairy-based ingredients. Also, ensure that the white chocolate and gelatin you use are vegan-friendly. 🌱🌸

These adjustments will still yield a deliciously creamy and flavorful dessert that everyone can enjoy! 🌟


  • Q: How do I know when the sponge is fully baked?

    A: The sponge is ready when it has a golden brown top and a toothpick inserted into the center comes out clean or with a few crumbs. Be careful not to overbake to keep it moist!

  • Q: Can I use frozen strawberries for the strawberry layer?

    A: Absolutely! If using frozen strawberries, you might need to add a bit of water to the saucepan to prevent burning. Just cook them until they soften and release their juices.

  • Q: How can I avoid lumps in my mint mousse?

    A: Make sure to blend the mixture well and strain it to remove any bits of mint leaves. Also, adding gelatine while the mixture is warm helps in achieving a smooth texture.

  • Q: Can I add other fruits to the strawberry layer?

    A: Definitely! Feel free to experiment with other berries like raspberries or blueberries. Adjust the sugar content based on the natural sweetness of the fruits.

  • Q: Can I prepare the pastry in advance?

    A: Yes, you can! This pastry stays fresh for up to 3 days if refrigerated. Just make sure to cover it tightly to prevent it from drying out.

  • Q: What’s the best way to achieve stiff peaks for egg whites?

    A: Ensure that your bowl and beaters are completely clean and free of grease. Gradually add sugar while beating the egg whites, and avoid overbeating to prevent them from collapsing.

Nutrition facts

Strawberry, coconut & mint cake
Recipe Yield:8 servings
Calories:Approx 350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:24
Saturated Fat:14
Total Carbohydrate:30
Total Sugars:20