Beet Cake with Coconut, Strawberries and White Chocolate

Looking to add some veggies to your sweet regimen? Want the kids to get some good with the “bad”? Trying to stump your friends with the secret ingredient? Well, this Beet Cake with Coconut, Strawberries and White Chocolate might very well be the best dessert to achieve all of the above!! We all know that beets are sweet by nature and also provide us with many vitamins and minerals while being low in fat and calories, so here is a fun way to integrate all their benefits in a beautiful PINK cake!! This recipe is from Elle A Table, July-August 2021 issue.

You’ll need:

. 180 g white chocolate

. 300 g cooked beet, finally chopped in an electric mixer

. 4 eggs

. 100 g granulated sugar

  • . 50 g grated coconut
  • . 80 g all-purpose flour
  • . 1 tsp baking powder
  • 250 g fresh strawberries

For the icing:

  • . 180 g white chocolate
  • . some grated coconut


  • 1. Preheat oven to 350F. Melt chocolate. In the bowl of a stand mixer, mix melted chocolate, with beet, eggs and sugar. In a small bowl, mix flour, coconut, baking powder and a pinch of salt. Add to the beet mixture. Blend thoroughly.
  • 2. Pour batter into a buttered 9-inch cake pan. Bake for 35 minutes. Let cool in the pan.
  • 3. Cut half the strawberries into slices. Cut cooled cake in half to create two thin rounds that you will layer. Cover first round with strawberry slices and place second round on top.
  • For the icing, melt white chocolate and pour over top of the cake. Let cool.
  • 4. Cut remaining strawberries into slices and halves or quarters, depending on size, and place them on top of chocolate over the cake. Sprinkle with grated coconut. Serve cold.

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