There is a cute little pastry shop called Miette in San Francisco. It is like one of those very European-style patisseries. Decorated in a very girly-cutesy style, it is located in San Francisco’s famous Ferry Building.
I find Miette to be one of those places that makes you feel good and happy immediately after you go in. Probably because the minute you enter Miette, you are welcomed by jars full of delicious cookies, colorful French macarons, and beautifully decorated cakes. Most people go there for their amazing macarons. I, too, love them and think that the creative flavors could easily compete with the famous French macaron brand, Ladurée.
However, I find Miette’s small, 6-inch cakes to be even more exciting than their macarons. With lovely pastel colors and simple flavors, each cake displayed behind the glass front fridge looks like a piece art. The first time I tried one of these cakes, I bought it as a gift for a friend who had invited us to her house for dinner. It was so artfully presented that it ended up being a perfect gift. Not to mention, it tasted delicious.
Since that day, every time I go to San Francisco, I make sure to stop by Miette and pick up a cake for us.
This waffle cake reminds me of one of Miette’s cakes. It is small, girly, and oh-so-pretty.
Just the other day, I had a craving for something sweet so I decided to get creative with whatever I had on hand. Our friends were coming over later, and I wanted to make a quick cake to serve them without spending too much time in the kitchen. I had made waffles a day earlier and had happened to have picked some strawberries up from the supermarket just that morning. Since I am a big fan of any coconut and strawberry flavor combination, I decided to whip up a quick coconut cream cheese frosting to place in between the waffle layers. I made sure to include some extra shredded coconut so that we would be sure to taste its nutty sweetness in every bite.
Slices of fresh strawberries flavored with coconut-cream cheese frosting and layered between crunchy waffles made for the easiest (and quickest) cake ever. I even topped it off with whole strawberries and some freshly cut flowers from my garden to make it look extra pretty.
Even though you could certainly serve it with a cup of coffee or tea, on that evening, I served it with glasses of champagne. Everyone loved it and thought that it was one of the most unique, delicious cakes they’d ever tasted.
I mean, how can you beat strawberries and champagne??!
- To make the Coconut Frosting:
- 1 packet (8 ounces) cream cheese, at room temperature
- ½ cup (1 stick or 4ounces) unsalted butter, at room temperature
- 3 ½ cups powdered sugar
- 2 tablespoons heavy cream, at room temperature
- ½ teaspoon table salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup unsweetened shredded coconut, toasted and cooled
- To make the cake:
- 3 round waffles (my waffle maker makes waffles that are 6 ½ iches in diameter) – freshly made but at room temperature
- 1 cup strawberries, washed and dried
- To make the frosting: Place cream cheese and butter in the bowl of a mixer fitted with the paddle attachment. Cream them for 3 minutes in medium high speed, until fluffy.
- Gradually add powder sugar, alternating with the heavy cream.
- Add the salt, vanilla, and almond extract. Whip until thickened, 2-4 minutes.
- Reserve 2 tablespoons of the coconut and gently fold in the rest in the frosting.
- Reserve 6-7 strawberries to decorate the top. Slice the rest of the strawberries thinly.
- To assemble: Place a dollop of the frosting in the middle of the cake stand (or plate). Center one of the waffles on top. Using a spatula spread ⅓ of the frosting on top of the waffle. Equally distribute slices of strawberries on top.
- Stack the other 2 waffles following the same process.
- For the top of the cake, instead of using sliced strawberries, use the reserved whole strawberries.
- If preferred, sprinkle it with the reserved shredded coconut and/or edible flowers.