Strawberry cupcake with coconut topping

Table of contents:

Strawberry cupcake with coconut topping
Strawberry cupcake with coconut topping


  • 60 g butter
  • 150 g powdered sugar
  • 1 egg
  • 200 g flour
  • 2 teaspoons baking powder
  • 1 teaspoon s alt
  • 120 ml fresh milk
  • 250 g thinly sliced strawberries
  • For the topping:
  • 60 g flour
  • 100 g powdered sugar
  • 60 g butter, softened
  • 20 g coconut flakes


Heat the oven to 180 degrees. Grease a baking dish and sprinkle it with a little flour.

Beat 60g butter in a bowl until fluffy. Add 150 grams of powdered sugar and the egg. Whisk again until fully combined. Separately mix 200 g of flour, baking powder and s alt. Add fresh milk and mix. Add this mixture to the butter mixture. Beat with a mixer. Pour the batter into the prepared baking dish. Garnish with the sliced strawberries.

For the topping, mix 60 g of flour, 100 g of powdered sugar, 60 g of butter and coconut shavings. Drizzle the topping over the strawberries. Bake the cake in the preheated oven for 35 minutes or until a toothpick comes out dry.

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