Strawberry Coconut Cake
This Strawberry Coconut Cake features a moist, fluffy base made with coconut and topped with fresh strawberries. The cake is layered with coconut-infused frosting and garnished with shredded coconut for added texture. It's a sweet, tropical dessert perfect for any occasion, offering a delightful balance of flavors.
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.
Notes
❖ Storage: This 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.