Strawberry Coconut Cake

Here’s a tropical and fruity Strawberry Coconut Cake recipe, combining the sweetness of strawberries with the rich, nutty flavor of coconut. It’s light, moist, and perfect for spring and summer gatherings!

Strawberry Coconut Cake Recipe

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 1 cup coconut milk (full fat)
• 1 cup sweetened shredded coconut
• 1 cup fresh strawberries, diced

For the Strawberry Filling:

• 1 ½ cups fresh strawberries, chopped
• 2 tbsp sugar
• 1 tbsp lemon juice

For the Coconut Cream Frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tsp coconut extract
• 2–3 tbsp coconut milk (as needed for consistency)
• ½ cup sweetened shredded coconut (for garnish)
• Fresh strawberries (for garnish)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.

1. Make the Cake:

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy (about 3–5 minutes).
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).
• Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
• Gently fold in the shredded coconut and diced strawberries.

1. Bake the Cake:

• Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

1. Prepare the Strawberry Filling:

• In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 10–15 minutes).
• Remove from heat and allow the filling to cool completely.

1. Make the Coconut Cream Frosting:

• In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
• Gradually add the powdered sugar, beating until well combined.
• Mix in the coconut extract and enough coconut milk to achieve a smooth, spreadable consistency.

1. Assemble the Cake:

• Place one cake layer on a serving plate. Spread a thin layer of coconut cream frosting over the top, followed by a layer of strawberry filling.
• Place the second cake layer on top and frost the entire cake with the coconut cream frosting.

1. Decorate:

• Press the shredded coconut around the sides of the cake for a coconut coating.
• Top the cake with fresh strawberries and more shredded coconut for a tropical flair.

1. Chill and Serve:

• Refrigerate the cake for at least 30 minutes to set the frosting. Slice and serve!

This Strawberry Coconut Cake is a delicious combination of juicy strawberries and creamy coconut, making it a flavorful and refreshing treat for any occasion!