Strawberry Coconut Cake Recipe

This Strawberry Coconut Cake Recipe combines the sweetness of fresh strawberries with the tropical flavor of coconut, creating a delightful dessert that’s perfect for any occasion. The cake is moist, fluffy, and topped with a creamy coconut frosting.

This cake recipe is straightforward, making it accessible for bakers of all skill levels. It’s ideal for celebrations or simply to enjoy with family and friends.

Delicious Strawberry Coconut Cake

This Strawberry Coconut Cake features layers of light vanilla cake infused with shredded coconut and fresh strawberries. The cake is frosted with a rich coconut cream frosting, making it a delicious treat that serves about 8 people.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup coconut milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup shredded coconut
1 1/2 cups fresh strawberries, chopped
For the frosting:
1 cup heavy cream
1/2 cup powdered sugar
1 cup shredded coconut
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Stir in the vanilla extract and shredded coconut. Gently fold in the chopped strawberries.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Frosting: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Fold in the shredded coconut.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Serve: Garnish with additional strawberries or coconut if desired. Slice and serve the cake chilled or at room temperature.