Strawberry Coconut Cake is a delightful dessert made from a combination of fresh strawberries, coconut, and a rich frosting.
The Strawberry Coconut Cake has a soft and moist texture, complemented by the tropical sweetness of coconut and the bright, fruity taste of strawberries.
It is delicious and appeals to those who enjoy fruity and coconut-flavored treats. To make this cake, you can find recipes and step-by-step guides on cooking websites or video tutorials.
The total time to make Strawberry Coconut Cake is approximately one hours, including preparation, baking, and decorating. Follow the instructions carefully to create a delicious, homemade cake.
Why You’ll Love This Strawberry Coconut Cake?
You’ll love this Strawberry Coconut Cake for its perfect balance of tropical flavors and fresh, fruity sweetness.
The light, fluffy cake is infused with coconut and real strawberries, creating a deliciously moist texture, while the coconut buttercream adds a creamy, melt-in-your-mouth finish.
Topped with fresh strawberries and a sprinkle of shredded coconut, this cake is not only a treat for the taste buds but also a feast for the eyes making it ideal for any celebration or a special indulgence.
How To Prepare Strawberry Coconut Cake?
Recipe Overview
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Course: Dessert
Cuisine: American
Yield: 8-10 servings
Difficulty: Easy
Kitchen Utensils Needed
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 2 (9-inch) round cake pans
- Parchment paper
- Cooling rack
- Offset spatula (for frosting)
- Cake turntable (optional, for easier decorating)
Ingredients
For the Cake:
- 2 ½ cups cake flour
- 1 ½ sticks (¾ cup) unsalted butter, softened
- 1 cup sour cream
- 1 ½ cups granulated white sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon coarse kosher salt
- 1 cup sweetened flaked coconut
- 4 large eggs
- 1 cup vegetable oil
- ½ cup + 2 tablespoons strawberry purée
- 2 teaspoons strawberry extract
For the Frosting:
- 10 tablespoons unsalted butter, room temperature
- 4 ½ cups powdered sugar
- 2 ½ cups confectioners’ sugar (optional: use total 7 cups powdered sugar combined)
- 4 tablespoons unsweetened coconut milk
- 2 teaspoons coconut extract
- ½ teaspoon kosher salt
- 2–3 cups shredded coconut (for frosting and decoration)
For the Filling and Topping:
- 12 oz fresh strawberries, chopped (for filling)
- 8 oz fresh strawberries, sliced lengthwise (for topping)
- 1 cup sweetened shredded coconut, toasted
Instructions
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy using an electric mixer.
3. Add Wet Ingredients:
Mix in the sour cream, eggs, vegetable oil, strawberry puree, and strawberry extract until well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing just until incorporated.
5. Fold in Coconut:
Gently fold in the sweetened flaked coconut using a spatula.
6. Bake the Cakes:
Divide the batter evenly between the two prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Cool Completely:
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Make the Frosting:
Beat the butter until creamy. Gradually add powdered sugar and beat until light and fluffy. Mix in the coconut milk, coconut extract, and salt. Add more sugar if needed to achieve desired consistency.
9. Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting over the top, then add chopped strawberries and a sprinkle of toasted coconut. Top with the second cake layer.
10. Decorate:
Frost the top and sides of the cake with the remaining frosting. Press shredded coconut onto the sides and top. Decorate with sliced fresh strawberries and extra toasted coconut as desired.
Special Notes
❖ Storage: This Strawberry Coconut Cake can be stored in an airtight container in the refrigerator for up to 3 days. If you need to store it for a longer period, you can freeze the cake (before frosting) for up to 1 month. Just make sure to wrap it tightly in plastic wrap and foil.
❖ Egg Whites: If you don’t want to waste the two egg yolks from the egg whites, you can save them for another use, such as making homemade custard, adding them to a smoothie, or using them in a breakfast scramble.
❖ Food Coloring: While optional, a touch of pink or red gel food coloring gives the cake a beautiful blush. If you prefer a natural look, feel free to skip it!
❖ Substitutions: You can substitute the vegetable oil with coconut oil for an extra coconut flavor. If you prefer dairy-free or vegan options, try using plant-based milk and vegan butter in the frosting.
Nutrition Facts Strawberry Coconut Cake (Per Serving)
| Nutrition | Amount |
|---|---|
| Calories | 400 kcal |
| Fat | 22g |
| Carbohydrates | 50g |
| Fiber | 3g |
| Sugar | 30g |
| Protein | 4g |
| Sodium | 200mg |
Amazing Servings Ideas For Your Strawberry Coconut Cake
For an amazing serving idea, slice the Strawberry Coconut Cake and top each piece with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnish with additional fresh strawberry slices and a sprinkle of toasted coconut for an extra touch of flavor and texture.
You can also serve it with a drizzle of strawberry sauce or a few mint leaves to enhance its presentation.
This Strawberry Coconut Cake pairs wonderfully with a cup of coffee or a refreshing iced tea for a delightful dessert experience.
Tips For Best Results
➢ Sift the flour to avoid lumps and ensure a lighter cake.
➢ Beat the butter and sugar until pale and fluffy for a smooth batter.
➢ Measure ingredients accurately for consistent results.
➢ Use full-fat sour cream for a richer texture.
➢ Don’t skip the coconut extract it enhances the flavor.
➢ Chill the frosting slightly if it’s too soft to spread.
➢ For a clean cut, use a sharp knife to slice the cake.
➢ Add a little strawberry jam to the filling for extra sweetness.
Storage Information
To store Strawberry Coconut Cake, keep it in an airtight container at room temperature for up to 2–3 days. If you need to store it for a longer period, refrigerate the cake for up to 5–7 days.
Make sure the cake is fully cooled before storing to avoid condensation. For extended storage, you can freeze individual slices for up to 3 months.
Just wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. Let the cake thaw before serving.
Conclusion
I hope you will make this Strawberry Coconut Cake and enjoy the delightful combination of fresh strawberries and coconut in every bite.
The cake is simple to prepare and will be a hit with anyone who loves fruity, tropical flavors. The moist texture, sweet frosting, and toasted coconut provide a satisfying experience.
This recipe is sure to become a favorite and will bring joy to any dessert table. Enjoy the process of baking and savoring this delicious treat.
Here Are Some Strawberry Recipes You Might Enjoy
Strawberry Crunch Poke Cake Recipe – Summer Delight
Homemade Strawberry Cake with Jello Recipe
Homemade Strawberry Crumb Cake Recipe
Strawberry Cheesecake Cake Recipe – Near Me
Homemade Strawberry Birthday Cake Recipe
Strawberry Coconut Cake
Equipment
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 2 (9-inch) round cake pans
- Parchment paper
- Cooling rack
- Offset spatula (for frosting)
- Cake turntable (optional, for easier decorating)
Ingredients
For the Cake:
- 2 ½ cups cake flour
- 1 ½ sticks ¾ cup unsalted butter, softened
- 1 cup sour cream
- 1 ½ cups granulated white sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon coarse kosher salt
- 1 cup sweetened flaked coconut
- 4 large eggs
- 1 cup vegetable oil
- ½ cup + 2 tablespoons strawberry purée
- 2 teaspoons strawberry extract
For the Frosting:
- 10 tablespoons unsalted butter room temperature
- 4 ½ cups powdered sugar
- 2 ½ cups confectioners’ sugar optional: use total 7 cups powdered sugar combined
- 4 tablespoons unsweetened coconut milk
- 2 teaspoons coconut extract
- ½ teaspoon kosher salt
- 2 –3 cups shredded coconut for frosting and decoration
For the Filling and Topping:
- 12 oz fresh strawberries chopped (for filling)
- 8 oz fresh strawberries sliced lengthwise (for topping)
- 1 cup sweetened shredded coconut toasted
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Cream Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together until light and fluffy using an electric mixer.
Add Wet Ingredients:
- Mix in the sour cream, eggs, vegetable oil, strawberry puree, and strawberry extract until well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing just until incorporated.
Fold in Coconut:
- Gently fold in the sweetened flaked coconut using a spatula.
Bake the Cakes:
- Divide the batter evenly between the two prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Cool Completely:
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting:
- Beat the butter until creamy. Gradually add powdered sugar and beat until light and fluffy. Mix in the coconut milk, coconut extract, and salt. Add more sugar if needed to achieve desired consistency.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting over the top, then add chopped strawberries and a sprinkle of toasted coconut. Top with the second cake layer.
Decorate:
- Frost the top and sides of the cake with the remaining frosting. Press shredded coconut onto the sides and top. Decorate with sliced fresh strawberries and extra toasted coconut as desired.