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coconut strawberrry cake placed on cake stand

Coconut Strawberry Cake

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.
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Prep Time 1 hour 25 minutes
Cook Time 35 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10
Calories 600 kcal

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.

Notes

Blend together the buttermilk, fresh strawberries, and freeze-dried strawberries until smooth.
Cake flour is softer and fluffier than all-purpose flour because it has less protein. If you don't have cake flour, you can make a substitute using all-purpose flour and cornstarch.
Coconut flakes add a crunchy texture in strawberry coconut cake without extra sugar, balancing the sweetness of the buttercream. If you like, you can use sweetened shredded coconut instead.