If you have a soft spot for that perfect marriage of tropical sweetness and bright berry freshness, then this Coconut Strawberry Cake Recipe is going to steal your heart. It’s a stunningly moist, tender cake filled with shredded coconut and layers of luscious fresh strawberries, all embraced by a creamy, dreamy coconut-cream cheese frosting. Each bite dances delightfully between the rich, buttery cake and that burst of juicy strawberry goodness, making it an unforgettable dessert that feels like a celebration in every slice.
Ingredients You’ll Need
Every ingredient in this Coconut Strawberry Cake Recipe is carefully chosen to contribute to a balance of texture, flavor, and vibrant color. From the fluffy cake flour that ensures a tender crumb to the fragrant extracts that elevate the overall taste, this list is simple but essential for creating that perfect tropical berry sensation.
- Cake flour (4 cups + 2 Tbsp): Provides a fine texture for an incredibly soft cake crumb.
- Granulated sugar (2½ cups): Sweetens and helps create that moist, tender texture.
- Baking powder (1½ Tbsp): Gives the cake its beautiful rise and fluffy profile.
- Salt (1 tsp): Enhances the flavors and balances the sweetness perfectly.
- Unsalted butter (1 cup + 2 Tbsp, room temperature): Adds richness and moistness throughout the cake.
- Large egg whites (6, room temperature): Whips air into the batter, making it light and airy.
- Whole large eggs (2, room temperature): Bring structure and richness to the cake layers.
- Sweetened shredded coconut (¾ cup for batter, 1½ cups for garnish): Injects tropical flavor and chewy texture.
- Whole milk (1½ cups): Moistens the cake and creates a tender crumb.
- Vanilla extract (1 Tbsp + 1½ tsp): Deepens the flavor and complements the coconut and strawberries.
- Almond extract (1 tsp): Adds a subtle nutty note that enhances the strawberry taste.
- Cream cheese (16 oz., room temperature): Brings creaminess and slight tang to the frosting.
- Confectioner’s sugar (3¾ – 4 cups): Sweetens and thickens the frosting for perfect spreading.
- Fresh strawberries (1½ pounds diced, plus 12 oz. halved or whole): Delivers fresh juice and vibrant color inside and on top of the cake.
How to Make Coconut Strawberry Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and prepping three 8-inch or 9-inch round pans with nonstick spray and parchment paper. This ensures the cakes will release perfectly after baking.
Next, whisk together the dry ingredients in your stand mixer’s bowl—cake flour, sugar, baking powder, and salt—to blend the foundations of your fluffy cake. Then add in room temperature butter and mix until the batter reaches a crumbly texture, which signals the right fat integration.
Whisk your eggs and egg whites together, then add them gradually to the mixing bowl while maintaining a moderate speed to create a smooth batter. Remember to scrape the sides of the bowl often so everything combines evenly.
Finally, stir in the shredded coconut, milk, vanilla, and almond extracts. These ingredients are the heart and soul of the Coconut Strawberry Cake Recipe, infusing every bite with aromatic tropical notes and softness.
Step 2: Bake the Cake Layers
Divide the batter evenly into the three prepared pans and bake for 25-30 minutes until a toothpick inserted comes out mostly clean. This golden window ensures the cake comes out moist yet sturdy enough to hold all that luscious filling and frosting.
After baking, give the cakes about 5 minutes in their pans before transferring them onto wire racks to cool completely. Cooling fully is crucial before frosting to avoid melting the cream cheese frosting and losing shape.
Step 3: Make the Cream Cheese Frosting
With your cake cooling, it’s time to prepare that irresistible frosting. Beat together the butter, cream cheese, and vanilla extract until smooth and creamy using your stand mixer. Gradually add the confectioner’s sugar, one cup at a time, to reach the perfect consistency that holds without being stiff.
Step 4: Assemble the Cake
Toast the remaining shredded coconut in a dry skillet over medium-low heat until it’s beautifully golden and fragrant—this brings out its nutty, crunchy character that will complement the soft cake layers beautifully.
To build the cake, place your first layer on a serving plate, spread a thin frosting layer atop, then scatter 2 cups of diced strawberries evenly. Repeat this for the second layer. On the third layer, after frosting it, press the toasted coconut into the sides gently. Chill the cake to let everything set nicely.
Just before serving, adorn the cake top with halved or whole strawberries. This final touch adds visual appeal and a fresh fruity finish that celebrates the spirit of the Coconut Strawberry Cake Recipe.
How to Serve Coconut Strawberry Cake Recipe
Garnishes
Besides the golden toasted coconut and fresh strawberries, consider adding a few edible flowers or a light dusting of powdered sugar for an elegant touch. These embellishments turn your cake into a centerpiece worthy of any gathering or celebration.
Side Dishes
If you want to round out your dessert experience, serve this cake with a scoop of vanilla bean ice cream or a dollop of whipped cream. The cold creaminess complements the tropical and berry flavors marvelously, especially on warm days.
Creative Ways to Present
Try assembling mini versions of the Coconut Strawberry Cake Recipe in individual trifle glasses by layering cake cubes, cream cheese frosting, toasted coconut, and diced strawberries. This makes for a fun, approachable way to enjoy all the flavors in every scoop.
Make Ahead and Storage
Storing Leftovers
Wrap your cake tightly with plastic wrap or keep it in an airtight container in the refrigerator. This will maintain the frosting’s freshness and keep the strawberries from drying out for up to 3 days.
Freezing
You can freeze the whole assembled cake for up to a month; just make sure it’s well wrapped in both plastic and foil to prevent freezer burn. Thaw it overnight in the fridge before serving to preserve its texture and flavor.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is unnecessary. If desired, let the cake sit out for about 30 minutes after refrigeration for the fullest flavor and softness.
FAQs
Can I use fresh coconut instead of shredded sweetened coconut?
Fresh coconut can work, but it will add more moisture and less sweetness than sweetened shredded coconut, which might affect the texture and sweetness balance of the cake. If using fresh, consider adding a little extra sugar or toasting it lightly to enhance flavor.
Is it possible to make this cake gluten-free?
Yes, by substituting the cake flour with a gluten-free flour blend designed for baking, you can make this cake gluten-free. Just keep in mind that the texture might be slightly different, so look for a blend that includes xanthan gum for better structure.
How do I keep the strawberries from making the cake soggy?
Using diced strawberries layered sparingly with frosting in between helps prevent sogginess. Additionally, gently pat drying strawberries before layering and refrigerate the cake promptly to reduce moisture absorption.
Can this recipe be made as cupcakes instead of a layer cake?
Absolutely! Divide the batter into cupcake liners and bake at the same temperature for about 18-22 minutes. Adjust frosting and strawberry filling accordingly, and you’ll have adorable portable treats.
What is the best way to toast shredded coconut?
Toast shredded coconut in a dry skillet over medium-low heat, stirring frequently to avoid burning. Once it turns a light golden brown and smells nutty, remove it immediately and let it cool before using.
Final Thoughts
There’s something truly magical about the vibrant flavors and textures of this Coconut Strawberry Cake Recipe. Whether you’re making it for a special occasion or simply to indulge your sweet tooth, this cake feels like a warm hug and a tropical escape all in one bite. I can’t wait for you to try it and see how it brightens your day and brings smiles to the table just like it did for me.
PrintCoconut Strawberry Cake Recipe
This Coconut Strawberry Cake recipe features moist, fluffy cake layers infused with shredded coconut and vanilla, layered with rich cream cheese frosting and fresh strawberries. The cake is toasted with coconut flakes on the outside for a delightful crunch and crowned with fresh strawberries, perfect for any celebration or a sweet summer treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 4 cups + 2 Tbsp cake flour
- 2½ cups granulated sugar
- 1½ Tbsp baking powder
- 1 tsp salt
- 1 cup + 2 Tbsp unsalted butter (room temperature)
- 6 large egg whites (room temperature)
- 2 whole large eggs (room temperature)
- ¾ cup sweetened shredded coconut
- 1½ cups whole milk
- 1 Tbsp vanilla extract
- 1 tsp almond extract
Frosting Ingredients
- 1 cup unsalted butter (room temperature)
- 16 oz cream cheese (room temperature)
- 1½ tsp vanilla extract
- 3¾ – 4 cups confectioner’s sugar
Assembly Ingredients
- 1½ cups sweetened shredded coconut (for toasting)
- 1½ pounds fresh strawberries (stemmed, hulled, and diced)
- 12 oz fresh strawberries (halved or whole)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Spray three 8-inch or 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper. Set aside.
- Mix Dry Ingredients: In a stand mixer fitted with the paddle attachment, combine cake flour, granulated sugar, baking powder, and salt. Mix until well blended.
- Add Butter: Add 1 cup plus 2 tablespoons of unsalted butter and mix on low speed until the mixture forms crumbs.
- Prepare Eggs: In a medium bowl, whisk together 6 egg whites and 2 whole eggs until combined.
- Add Eggs to Batter: Pour the egg mixture into the mixer bowl with the flour and butter mixture in two additions, mixing well after each to incorporate fully. Scrape down the sides and bottom to ensure even mixing.
- Add Remaining Flavorings: Add shredded coconut, whole milk, vanilla extract, and almond extract to the batter. Mix until everything is well combined and the batter is fluffy.
- Divide Batter and Bake: Evenly divide the cake batter among the three prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool Cakes: Allow the cakes to cool in the pans for 5 minutes, then invert onto wire racks to cool completely.
- Prepare Frosting: In a stand mixer, beat together 1 cup unsalted butter, cream cheese, and vanilla extract on medium-high speed until smooth and creamy.
- Add Sugar to Frosting: Gradually add confectioner’s sugar, about 1 cup at a time, mixing well after each addition until the frosting reaches the desired consistency.
- Toast Coconut: In a large dry skillet, toast 1½ cups shredded coconut over medium-low heat, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
- Assemble Cake – Layer 1: Place the first cake layer on a large serving plate. Spread a thin layer of frosting on top, then sprinkle approximately 2 cups of diced strawberries evenly over the frosting.
- Layer 2: Add the second cake layer and gently press down to secure the layers. Spread another layer of frosting and sprinkle another 2 cups of diced strawberries evenly on top.
- Layer 3 and Frost: Place the third cake layer on top, pressing gently to secure. Cover the entire top and sides of the cake with the remaining cream cheese frosting.
- Add Toasted Coconut: Gently press the toasted coconut onto the sides of the cake to cover.
- Chill: Refrigerate the assembled cake until ready to serve, allowing the frosting to set.
- Decorate and Serve: Just before serving, press halved or whole fresh strawberries into the top of the cake for a beautiful finishing touch.
Notes
- Ensure all eggs and dairy ingredients are at room temperature for best mixing results and cake texture.
- Use fresh strawberries for best flavor and texture; dice some for layering and reserve whole or halved pieces for decoration.
- To prevent the cake from sticking, make sure to line pans with parchment and grease well.
- Toast the coconut carefully over medium-low heat to avoid burning and achieve an even golden color.
- Allow the cake to chill before serving to help the frosting set and flavors meld.
- This cake is best enjoyed within 2-3 days when stored refrigerated.
