Strawberry and Coconut Pizza
I want to live in a world where the need for pizza belittles that of war
– Jason Barnett
You only have to say ‘pizza!’ and everyone’s eyes light up. Whether savoury or sweet, it’s always going to be a crowd pleaser for all age groups. So I’m excited to blog my rather rustic looking strawberry and coconut dessert pizza. It might not look like something you’d get in a restaurant, but it sure tastes as good, at least in my humble opinion!
Like most pizzas, you can go wild with the toppings. My favourite for a summer dessert is strawberries, with a cream cheese frosting and flaked coconut. Unfortunately, I haven’t been down to my favourite health food store in recent weeks to buy any flaked coconut. Instead, I’ve been using these chunky coconut pieces from Tesco and they’ve worked pretty damn good! The sponge has lemon in it, rather than my usual vanilla and I LOVE the difference. I get a bit obsessed with lemon in the summer time! Lemon tea, lemonade, lemon cake! Mmm….you get the point!
- 60g caster sugar
- 2 large eggs
- zest of 1 lemon
- 60g plain flour
- 200g fresh strawberries, chopped
- 100g coconut pieces, chopped
- 200g full fat cream cheese, softened
- 60g unsalted butter, softened
- 300g icing sugar
- 1 - 2 tbsp whole milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- Preheat your oven 200c (180c fan), line a 12 inch springform tin with baking paper and grease the sides with butter.
- In a medium bowl, add the sugar, eggs and zest of lemon and using an electric mixer, whisk together for 8 - 10 minutes until light and fluffy.
- With a metal spoon, gently fold in the flour until combined. Pour the mixture into your lined tin, making sure it's evenly spread out. Bake for 10 minutes or until light and springy.
- While the sponge is baking, chop your strawberries and coconut pieces and set in the fridge to keep chilled.
- Once the sponge is ready, leave it to cool whilst you prepare the frosting.
- In a medium bowl, using an electric mixer, beat the cream cheese and unsalted butter until smooth. Add the icing sugar in 3 parts (100g at a time) and with a wooden spoon gently mix until it's all combined. Add 1 tbsp of whole milk, the vanilla extract, small pinch of salt and mix until all incorporated (add another tbsp of whole milk if needed to thin out).
- Spread the frosting over your cooled sponge and add your toppings!
- Leave in the fridge to chill until serving time.
- Should keep up to 3 days in the fridge. Freeze any leftover frosting.
BONUS RECIPE: Check out this fabulous Plum and Walnut Pizza by Tin and Thyme.