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Strawberry, Coconut, and Chocolate Superfood Parfaits

yield: 1 six-inch tall cake
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Ingredients

For the Coconut and Almond Snack Cake

  • 1 cup cake flour
  • 1/2 cup almond meal
  • 1 tablespoon desiccated coconut
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coconut milk, room temperature

For the Strawberry, Coconut, and Chocolate Superfood Parfaits

    (makes 6 generous servings or 8 reasonable ones)

    • 1 recipe coconut and almond snack cake
    • 2 cups heavy whipping cream, cold
    • 1/4 cup coconut cream
    • 1 teaspoon pure vanilla extract
    • 1/3 cup confectioners' sugar
    • 1 cup fresh strawberries, hulled and halved
    • 1 Aloha Superfood Chocolate Bar (or, 1 ounce 70%-cacao dark chocolate)

    Instructions

    For the Coconut and Almond Snack Cake

    • Center a rack in the oven and preheat to 350 (F). Prepare a 6 x 3-inch round cake pan by spraying generously with cooking spray and lining the bottom with a parchment paper circle. Spray the parchment paper with cooking spray as well. Set aside.
    • In a medium bowl, whisk together 1 cup cake flour, 1/2 cup almond meal, 1 tablespoon desiccated coconut, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt until well combined. Set aside.
    • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1/2 cup unsalted butter and 3/4 cup granulated sugar. Beat on medium-high speed until light, fluffy and doubled in volume, at least 5 minutes.
    • Once the mixture is light and fluffy, reduce the mixer speed to its lowest setting. Add 1 large egg and 1 teaspoon pure vanilla extract continue beating until fully incorporated.
    • With the mixer speed still on its lowest setting, add the dry ingredients (from the 1st step) in 3 parts, alternating with 1/2 cup coconut milk in 2 parts, starting and ending with the dry ingredients. Continue mixing until all the ingredients are just combined.
    • Bake in the preheated oven for 25 to 30 minutes, or until the cake is golden and a skewer inserted into the center of the cake comes out clean. The top of the cake should bounce back when gently poked. Transfer to a wire rack to cool completely before using a serrated knife to slice the cake into 2-inch cubes for the parfaits.

    For the Strawberry, Coconut, and Chocolate Superfood Parfaits

    • First, make the coconut whipped cream. In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 2 cups cold heavy cream, 1/4 cup coconut cream, and 1 teaspoon pure vanilla extract. Whisk on medium-high speed until the mixture starts to thicken; add in 2/3 cup confectioners' sugar and whip until the peaks just hold their shape — be careful not to overmix or you'll end up with butter!
    • Divide the coconut almond snack cake cubes, coconut whipped cream, and 1 cup fresh strawberry halves evenly between 6 ramekins. Use a cheese grater or microplane zester to shave 1 ounce Aloha Superfood Chocolate over the ramekins. Serve immediately.