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Coconut Strawberry Cake Recipe

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3.9 from 47 reviews

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.

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

  1. 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.
  2. 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.
  3. Add Butter: Add 1 cup plus 2 tablespoons of unsalted butter and mix on low speed until the mixture forms crumbs.
  4. Prepare Eggs: In a medium bowl, whisk together 6 egg whites and 2 whole eggs until combined.
  5. 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.
  6. 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.
  7. 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.
  8. Cool Cakes: Allow the cakes to cool in the pans for 5 minutes, then invert onto wire racks to cool completely.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Add Toasted Coconut: Gently press the toasted coconut onto the sides of the cake to cover.
  16. Chill: Refrigerate the assembled cake until ready to serve, allowing the frosting to set.
  17. 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.

Find it online: https://deliciousyum.com/coconut-strawberry-cake-recipe/