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
- 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.
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.