This Strawberry Coconut Cake is the perfect blend of tropical flavors and fresh, fruity sweetness. With a light and fluffy cake infused with shredded coconut and real strawberries, it offers a deliciously moist texture that melts in your mouth.
Topped with a rich coconut buttercream, this cake is both indulgent and refreshing. This cake is light, moist, and full of flavor, making it the ideal treat for any occasion, from casual family gatherings to special celebrations.
I absolutely love how the flavors meld together in every bite, and I know you will too. In this blog post, I’ll walk you through a delicious and simple Strawberry Coconut Cake that’s sure to impress everyone.
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: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 8-10 servings
Difficulty: Easy
Kitchen Utensils You’ll Need
- 2 mixing bowls
- Electric hand mixer (or stand mixer)
- Measuring cups and spoons
- 9-inch round cake pan
- Cooling rack
- Rubber spatula or wooden spoon
- Parchment paper (optional for easy removal)
Ingredients:
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 tsp baking powder
- 1 tsp baking soda
- ½ tsp coarse Kosher salt
- 1 cup unsweetened shredded coconut
- 4 large eggs
- 1 cup vegetable oil
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped
- 4 large egg whites (save the extra yolks for another use)
- 2 tbsp lemon juice
- 1 cup coconut milk (for added flavor)
- 2-3 small drops pink or red gel food coloring (optional)
For the Coconut Buttercream:
- 12 ounces fresh strawberries (plus extra for decoration)
- 2-3 cups shredded coconut (for frosting and decoration)
- 1 ½ cups unsalted butter, room temperature
- 1 ½ tbsp granulated sugar
- 2 tsp coconut extract
- 4 tbsp unsweetened coconut milk
- 4 ½ cups powdered sugar
- ½ tsp kosher salt
Instructions:
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut.
Step 2: Combine Wet Ingredients
In a separate bowl, beat the eggs, vegetable oil, whole milk, vanilla extract, lemon juice, and coconut milk until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined.
Step 3: Fold in the Fresh Strawberries
Gently fold the chopped strawberries into the cake batter.
Step 4: Whip the Egg Whites
In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the batter, being careful not to deflate them.
Step 5: Add Food Coloring (Optional)
If you want a slightly pink cake, add 2-3 small drops of pink or red gel food coloring to the batter and mix until the color is even.
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 7: Make the Coconut Buttercream
In a blender or food processor, puree the fresh strawberries until smooth. Set aside. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the coconut extract, coconut milk, and a pinch of salt, and beat until well combined. Gradually add the powdered sugar, ½ cup at a time, until the frosting reaches your desired consistency.
Fold in the strawberry puree and continue to beat until smooth.
Step 8: Assemble and Decorate the Cake
Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of coconut buttercream over the top.
Place the second cake layer on top and frost the entire cake with the remaining buttercream. Decorate with shredded coconut and additional fresh strawberries on top.
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 Decorating Ideas For Your Strawberry Coconut Cake
✔Fresh Strawberry Garnish: Top with whole or halved strawberries for a fresh, vibrant look.
✔Coconut Flakes: Sprinkle shredded coconut on top and around the sides for a textured, tropical feel.
✔Whipped Cream Peaks: Pipe whipped cream in soft peaks on the cake’s edges for a light, fluffy touch.
✔Chocolate Drizzle: Drizzle melted chocolate over the top for a rich contrast against the light coconut and strawberries.
✔Edible Flowers: Add a few edible flowers like pansies or violets for a delicate, colorful finish.
Storage Information
To store your Strawberry Coconut Cake, keep it covered in an airtight container at room temperature for up to 2-3 days. If you need to store it longer, refrigerate the cake for up to a week.
Be sure to bring it to room temperature before serving for the best flavor and texture.
For longer storage, you can freeze the cake by wrapping individual slices in plastic wrap and placing them in a freezer-safe bag for up to 2-3 months. Just thaw at room temperature when ready to enjoy again!
Conclusion
This Strawberry Coconut Cake is a perfect blend of tropical flavors and fresh ingredients, offering a light, moist texture and a creamy, flavorful finish.
You’re baking for a special celebration or simply treating yourself, it’s sure to impress with its vibrant look and delicious taste.
The combination of strawberries, coconut, and smooth buttercream creates a harmonious balance of sweetness and richness that everyone will love.
With simple decorating options and easy-to-follow steps, this cake is a true crowd-pleaser that brings a touch of sunshine to any occasion. Enjoy every bite!
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
- 2 mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- 9-inch round cake pan
- Cooling rack
- Rubber spatula or wooden spoon
- Parchment paper (optional, for easy removal)
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 tsp baking powder
- 1 tsp baking soda
- ½ tsp coarse Kosher salt
- 1 cup unsweetened shredded coconut
- 4 large eggs
- 1 cup vegetable oil
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 cup fresh strawberries finely chopped
- 4 large egg whites save the extra yolks for another use
- 2 tbsp lemon juice
- 1 cup coconut milk for added flavor
- 2-3 small drops pink or red gel food coloring optional
For the Coconut Buttercream:
- 12 ounces fresh strawberries plus extra for decoration
- 2-3 cups shredded coconut for frosting and decoration
- 1 ½ cups unsalted butter room temperature
- 1 ½ tbsp granulated sugar
- 2 tsp coconut extract
- 4 tbsp unsweetened coconut milk
- 4 ½ cups powdered sugar
- ½ tsp kosher salt
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut.
Step 2: Combine Wet Ingredients
- In a separate bowl, beat the eggs, vegetable oil, whole milk, vanilla extract, lemon juice, and coconut milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
Step 3: Fold in the Fresh Strawberries
- Gently fold the chopped strawberries into the cake batter.
Step 4: Whip the Egg Whites
- In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the batter, being careful not to deflate them.
- Step 5: Add Food Coloring (Optional)
- If you want a slightly pink cake, add 2-3 small drops of pink or red gel food coloring to the batter and mix until the color is even.
Step 6: Bake the Cake
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 7: Make the Coconut Buttercream
- In a blender or food processor, puree the fresh strawberries until smooth. Set aside. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the coconut extract, coconut milk, and a pinch of salt, and beat until well combined. Gradually add the powdered sugar, ½ cup at a time, until the frosting reaches your desired consistency.
- Fold in the strawberry puree and continue to beat until smooth.
Step 8: Assemble and Decorate the Cake
- Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of coconut buttercream over the top.
- Place the second cake layer on top and frost the entire cake with the remaining buttercream. Decorate with shredded coconut and additional fresh strawberries on top.