A two-layer coconut and strawberry cake covered in white frosting, topped with fresh strawberries and shredded coconut.

Strawberry Coconut Cake: A Tropical Delight

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Introduction

Transport yourself to a tropical paradise with every slice of this exquisite Strawberry Coconut Cake. This cake is a celebration of classic flavors, combining a moist, tender coconut cake with a vibrant, fresh strawberry filling and a velvety coconut cream cheese frosting. It’s the perfect centerpiece for a special occasion, a beautiful birthday cake, or a stunning summer dessert. Despite its impressive appearance, this recipe is straightforward and promises a cake that is both beautiful and absolutely delicious.

Why You’ll Love This Strawberry Coconut Cake

  • Perfectly Balanced Flavors: The sweet, tangy strawberries are a perfect counterpoint to the nutty, rich coconut.
  • Incredibly Moist Crumb: The combination of coconut milk and a specific mixing method ensures a soft and tender cake.
  • Luxurious Frosting: The cream cheese frosting is light, tangy, and infused with coconut for a truly decadent finish.
  • Visually Stunning: The layers, fresh strawberries, and shredded coconut make for a beautiful presentation.
  • A Showstopper: This cake looks and tastes like it came from a professional bakery.

Ingredients

For the Coconut Cake Layers:

  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (120ml) full-fat coconut milk
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • ½ cup (45g) shredded sweetened coconut

For the Strawberry Filling:

  • 1 lb (450g) fresh strawberries, hulled and chopped
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For the Coconut Cream Cheese Frosting:

  • 1 cup (227g) unsalted butter, softened
  • 8 oz (227g) full-fat cream cheese, softened
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 4-5 cups (480-600g) powdered sugar
  • 1 tablespoon full-fat coconut milk (or more if needed)
  • A pinch of salt
  • 1 cup (90g) shredded sweetened coconut, toasted (for garnish)

Equipment You’ll Need:

  • Two 9-inch round cake pans
  • Parchment paper
  • Large mixing bowls
  • Electric mixer (stand or hand)
  • Small saucepan
  • Spatula

Instructions

Part 1: Make the Cake Layers

  • Preheat Oven & Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  • Combine Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  • Cream Butter: In a large bowl, use an electric mixer to beat the softened butter until smooth. Add the dry ingredients and mix on low speed until the mixture resembles coarse sand.
  • Add Wet Ingredients: In a separate bowl, whisk together the coconut milk, coconut extract, and vanilla extract. With the mixer on low, gradually add this mixture to the flour-butter mixture until just combined.
  • Whip Egg Whites: In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter. Do not overmix.
  • Fold in Coconut: Use a spatula to gently fold in the shredded coconut.
  • Bake: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Part 2: Make the Strawberry Filling

  • Cook Strawberries: In a small saucepan, combine the chopped strawberries and granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture is jam-like.
  • Thicken: In a small bowl, whisk the cornstarch and water together. Stir this mixture into the saucepan and cook for another minute until the filling thickens. Let it cool completely.

Part 3: Make the Frosting & Assemble

  • Toast Coconut: Spread shredded coconut on a dry skillet over medium-low heat. Stir constantly until it turns a light golden brown. Let cool.
  • Make Frosting: In a large bowl, use an electric mixer to beat the softened butter and cream cheese until smooth and creamy. Beat in the extracts and salt. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Add the tablespoon of coconut milk and beat on medium-high until the frosting is light and fluffy.
  • Assemble: Place the first cake layer on a serving platter. Pipe a dam of frosting around the edge of the layer. Spread the cooled strawberry filling inside the dam. Place the second cake layer on top and gently press down.
  • Frost and Garnish: Frost the top and sides of the cake with the remaining frosting. Gently press the toasted coconut onto the sides of the cake. Garnish the top with fresh strawberry slices.
  • Chill: Refrigerate the cake for at least 30 minutes before serving for clean slices.

Storage and Essential Tips for the Best Strawberry Coconut Cake

  • Room Temperature Ingredients: All dairy and eggs must be at room temperature for the best results.
  • Don’t Overmix: Overmixing the batter will make the cake dense and tough. Mix until the ingredients are just combined.
  • Chill the Cake: The cake should be completely cool before frosting to prevent the frosting from melting.
  • Toast the Coconut: Toasting the coconut adds a deeper, more aromatic flavor and a great texture to the outside of the cake.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

Share Your Sweet Creation!

Did you create this beautiful Strawberry Coconut Cake? We’d love to see it! Share your photos on Instagram and tag @FoodieIdeas and use the hashtag #StrawberryCoconutCake. What’s your favorite cake flavor?

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