This Coconut strawberry cake is a stunning dessert for celebrations. It has soft strawberry cake layers with a creamy coconut cream cheese frosting, topped with shredded coconut and fresh strawberries.
Strawberry Coconut Cake Ingredients
Strawberries: I used ripe strawberries. They added flavor to my cake, so I chose juicy and tasty strawberries.
Buttermilk: For moistness, I used buttermilk. You can buy it from a market or you can make your own buttermilk in your kitchen by using lemon and milk.
Butter: Mixing butter with cream cheese, powdered sugar, vanilla, and coconut extract makes a smooth and tasty frosting. It goes well with the soft strawberry cake layers.
Eggs: Eggs in strawberry coconut cake help hold everything together and make the cake moist. In this recipe, we use egg whites. The whites are whipped and folded in to make the cake light and tender.
Frosting for Strawberry Cake with Coconut
Cream Cheese: I use cream cheese for a smooth and creamy texture.
Butter: It is also used for making frosting.
Coconut Extract: For rich and authentic coconut flavor, I used coconut extract in the frosting of strawberry and coconut cake.
Fresh Strawberry: I used fresh strawberries for frosting.
Coconut flakes: I used coconut flakes for frosting.
How I Made Strawberry Coconut Cake
First, I blended fresh berries with buttermilk to make a smooth puree.
While my egg whites came to room temperature, I creamed butter with sugar until light and fluffy. Then the egg whites went in one at a time.
I folded the strawberry mixture and flour alternately into the batter until just combined. Dividing it evenly, the pans went into the oven where the whole house smelled amazing!
When the layers were cooled, I started on the frosting. Whipping butter and cream cheese together made the fluffiest filling.
Adding powdered sugar, vanilla and coconut extract created the best tropical flavor. I assembled the cake by spreading generous dollops between each layer.
A coating of frosting atop and down the sides finished it off perfectly. Topping with shredded coconut and fresh berries made for such a pretty presentation.
The light, moist layers with that creamy frosting was a true summer dessert – even better than I imagined! You should definitely try strawberry coconut cake in summer.
More Strawberry Cakes
If you like, my coconut strawberry cake recipe then you will also like
- Strawberry orange cake
- Strawberry kiwi cake
- Strawberry basil cake
- Strawberry caramel cake
- Strawberry vanilla and marble cake
Coconut Strawberry Cake
Equipment
- Three 9 inch cake pan
- Blender
- Stand Mixer
- Measuring Cups and Spoons
- Spatula
Ingredients
- 1 cup buttermilk at room temperature
- 1/2 cup fresh strawberries
- 1 ounce freeze dried strawberries
- 1 1/2 cups all purpose flour
- 3/4 tsp baking powder
- 3/8 tsp baking soda
- 3/8 tsp salt
- 6 tbsp butter
- 1 1/6 cup sugar
- 1 tbsp vanilla
- 1 drop pink food coloring
Coconut Cream Cheese Icing
- 4 ounce cream cheese
- 1/2 cup butter
- 16 ounces powdered sugar
- 1/8 tsp salt
- 1/2 tsp vanilla
- 1/2 tsp coconut extract
- 1-2 cups coconut flakes for garnish
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 9-inch cake pans by greasing and flouring them, or using non-stick baking spray.
- In a blender, combine buttermilk, fresh strawberries, and freeze-dried strawberries. Blend until smooth and set aside.
- Separate the eggs, discarding the yolks, and let the whites sit at room temperature for about 30 minutes.
- In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, whip butter for 30 seconds, then add sugar and beat until combined. Stir in vanilla.
- Add the room-temperature egg whites and beat for 3 minutes until the batter is pale and light.
- Alternate adding the blended strawberry mixture and the flour mixture to the batter, beating just until combined after each addition.
- Divide the batter evenly among the three prepared cake pans, tap them gently to even out the batter, and bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the coconut strawberry cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.