Komea Lettukakku
recipe

A delightful coconut pancake cake filled with whipped cream and fresh strawberries.
Preparation Time: 1 hour
Serving Size: 8 servings
Ingredients:
- For the Coconut Pancakes:
- 6 dl coconut milk
- 3 eggs
- 2 dl all-purpose flour
- 0.5 dl shredded coconut
- A pinch of salt
- 2 tbsp sugar
- Zest of half a lime
- Butter for frying
- For the Filling:
- 3.3 dl heavy cream
- 2 tbsp sugar
- 4 tbsp vanilla pudding powder
- 500 g fresh strawberries
- Powdered sugar for garnish
Instructions:
1. In a bowl, whisk together the coconut milk, eggs, flour, shredded coconut, salt, sugar, and lime zest until well combined.
2. Allow the batter to rest for about 30 minutes.
3. Heat a frying pan and add a bit of butter.
4. Pour a ladle of batter onto the pan and cook until bubbles form on the surface. Flip the pancake and cook the other side.
5. Repeat until all the batter is used, yielding about 8-10 pancakes.
6. In another bowl, whip the heavy cream, sugar, and vanilla pudding powder until soft peaks form.
7. Hull and slice the strawberries.
8. Take one pancake, spread a thin layer of whipped cream on top, add a layer of strawberry slices, and repeat the layering with pancakes, cream, and strawberries.
9. Finish the top of the cake with powdered sugar and a few whole strawberries for decoration.
10. Serve and enjoy!
Nutritional Information (per serving):
- Calories: 320
- Protein: 5g
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 10g

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