As I took a bite of the first slice, I could taste summer unfolding—sweet strawberries dancing with luscious coconut in a delightful tango. This Coconut Strawberry Cake is my new go-to for those sun-soaked afternoons and festive gatherings. With its three soft layers of moist cake and a rich cream cheese frosting, each mouthful is like a celebration of tropical flavors. This recipe promises not just a stunning centerpiece for your dessert table but also a quick prep time for busy bakers. Plus, it’s a guaranteed crowd-pleaser that will make every celebration unforgettable. Are you ready to step into the summer spirit with this deliciously crafted dessert?
Why is Coconut Strawberry Cake So Special?
**Tropical *flavors*: Experience the delightful combination of fresh strawberries and rich coconut in every bite, creating a summer vibe that’s hard to resist.
**Easy to make: This cake comes together quickly, making it perfect for those spontaneous summer gatherings or when you want to impress guests without spending all day in the kitchen.
**Moist *and fluffy*: Each layer is soft and moist, ensuring that absolutely no one can have just one slice!
**Versatile options: Elevate your dessert game by swapping in other fruits like raspberries, or even a bright splash of lemon zest for an exciting twist.
**Stunning *presentation*: With toasted coconut and fresh strawberries garnishing each layer, this cake is as beautiful as it is delicious; it’s guaranteed to be the star of any summer celebration.
You’ll find this cake perfect for gatherings like barbecues or even a bright and festive addition to your dessert table, much like our Coconut Cloud Cake.
Coconut Strawberry Cake Ingredients
For the Cake
- Cake Flour – Provides structure and light texture; no substitutions recommended for best results.
- Granulated Sugar – Sweetens the cake and aids browning; you can use coconut sugar for a unique flavor twist.
- Baking Powder – Acts as a leavening agent for lift; ensure it is fresh for the best rise.
- Salt – Enhances flavor balance; essential for an overall delicious taste.
- Unsalted Butter – Adds moisture and richness; substitute with vegan butter for a dairy-free option.
- Egg Whites – Create a light texture; can substitute with aquafaba for a vegan-friendly option.
- Whole Eggs – Adds richness and moisture; no substitute recommended if not using a vegan option.
- Sweetened Coconut (Shredded) – Infuses coconut flavor and texture; sweetened can be swapped with unsweetened if desired.
- Whole Milk – Provides moisture; substitute with almond milk for a dairy-free alternative.
- Vanilla Extract – Elevates the flavor profile; always use pure vanilla extract for the best results.
- Almond Extract – Adds a nutty flavor, optional but highly recommended; can be omitted for allergy concerns.
For the Frosting
- Cream Cheese – Main component of the frosting, bringing creaminess; vegan cream cheese can be used for a dairy-free frosting.
- Confectioner’s Sugar – Sweetens and thickens the frosting; adjust based on your desired sweetness and consistency.
For the Topping
- Fresh Strawberries – Adds natural sweetness and fruitiness; use seasonal strawberries for optimal flavor.
- Sweetened Coconut (Shredded) – Toasted to bring an irresistible crunch; don’t skip this step for maximum flavor impact.
This Coconut Strawberry Cake is not just about the flavors; it’s about the celebrations and memories you’ll create with this exquisite dessert.
Step‑by‑Step Instructions for Coconut Strawberry Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and prepare three 8-inch or 9-inch round cake pans by spraying them with nonstick spray and lining the bottoms with parchment paper. This ensures that your Coconut Strawberry Cake layers won’t stick, allowing for easy removal after baking.
Step 2: Combine Dry Ingredients
In a stand mixer, combine the cake flour, granulated sugar, baking powder, and salt. Mix these dry ingredients on low speed until they are thoroughly blended, creating a uniform mixture. This crucial step sets the foundation for your moist and fluffy Coconut Strawberry Cake.
Step 3: Incorporate Butter
Add the room temperature unsalted butter to the dry ingredient mixture. Mix on medium-low speed until the mixture resembles coarse crumbs, about 2-3 minutes. This will help ensure that the butter is well-distributed throughout the mixture, contributing to the cake’s tender texture.
Step 4: Add Eggs Gradually
In a separate bowl, whisk together the egg whites and whole eggs until well combined. Gradually add this egg mixture to the flour mixture in three additions, mixing well after each addition. This process creates a cohesive batter, vital for achieving the light and airy feel of the Coconut Strawberry Cake.
Step 5: Mix in Flavorful Ingredients
Add the shredded coconut, whole milk, vanilla extract, and almond extract into the batter. Mix on medium speed until everything is fully incorporated and the mixture appears fluffy, taking about 1-2 minutes. This step infuses delicious coconut and nutty flavors into your cake.
Step 6: Bake the Cakes
Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. Your Coconut Strawberry Cake is ready when it’s lightly golden on top and springs back when gently pressed.
Step 7: Cool the Cake Layers
Once baked, let the cakes cool in the pans for 5 minutes. Carefully invert them onto a wire rack to cool completely. This process ensures that the layers hold their shape while cooling, making them easier to frost later.
Step 8: Make the Frosting
In a mixing bowl, beat together the cream cheese and unsalted butter with the vanilla extract until well combined and smooth. Gradually add confectioner’s sugar until the frosting reaches your desired sweetness and consistency, usually about 4-5 minutes. This rich frosting will complement your Coconut Strawberry Cake beautifully.
Step 9: Toast the Coconut
To enhance the flavor, toast additional shredded coconut in a skillet over medium-low heat. Stir frequently until it turns a lovely golden brown, which usually takes about 3-5 minutes. Keep a watchful eye to prevent burning, as toasted coconut can go from perfect to charred quickly.
Step 10: Assemble the Cake
Stack the cooled cake layers on a serving plate, spreading layers of frosting and diced strawberries in between each layer. Frost the top and sides of the entire Coconut Strawberry Cake, using a spatula to create an even layer of frosting, and press the toasted coconut onto the sides for added texture.
Step 11: Garnish and Chill
For a beautiful finishing touch, garnish the top of your Coconut Strawberry Cake with additional halved or whole strawberries. Refrigerate the cake until you’re ready to serve it, allowing the flavors to meld. This refreshing dessert is perfect for summer celebrations!
How to Store and Freeze Coconut Strawberry Cake
Fridge: Store any leftover Coconut Strawberry Cake wrapped in plastic wrap or in an airtight container for up to 4 days to maintain its freshness and moisture.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 4 months. This way, you can enjoy a piece of summer anytime!
Reheating: To enjoy a slice from the freezer, let it thaw in the fridge overnight, then bring to room temperature before serving. You can also warm it gently in the microwave for about 10-15 seconds.
Extra Tip: It’s best to avoid freezing a fully frosted cake, as the cream cheese frosting may change consistency. Instead, freeze the cake layers separately and frost when ready to serve.
Tips for the Best Coconut Strawberry Cake
- Room Temperature Eggs: Ensure your eggs are at room temperature to create better emulsion and fluffiness in your cake batter.
- Fresh Baking Powder: Always check that your baking powder is fresh, as this is crucial for giving rise to your Coconut Strawberry Cake.
- Low-Speed Mixing: Start mixing at low speeds to avoid flour clouds, ensuring an even batter without any mess.
- Perfectly Toasted Coconut: Don’t skip the toasting step for the coconut; it adds a rich flavor that enhances the overall taste of your cake.
- Cool Completely: Allow your cake layers to cool completely before frosting them to prevent the cream cheese frosting from melting.
What to Serve with Coconut Strawberry Cake?
Elevate your summer dessert experience with delightful sides that complement the vibrant flavors of your Coconut Strawberry Cake.
- Refreshing Lemonade: The zesty brightness of homemade lemonade cuts through the sweetness, making it a perfect match for the rich cake.
- Minted Fruit Salad: A mix of seasonal fruits, tossed with fresh mint, enhances the tropical feel while adding a refreshing crunch.
- Coconut Sorbet: This creamy frozen dessert echoes the coconut in the cake, creating a harmonious blend of textures and flavors on the palate.
For a more filling option, consider pairing this cake with lightly seasoned grilled chicken. The savory flavor balances perfectly with the sweetness, making it a satisfying meal.
- Pineapple Upside-down Cake: If you’re feeling adventurous, serve a slice of this classic alongside; it’s a sweet nostalgia that pairs fantastically with the strawberry and coconut notes.
And don’t forget a glass of Sparkling Rosé! Its bubbles and lightness add a festive touch, perfectly complementing a sunny afternoon gathering with this Coconut Strawberry Cake at the center.
Make Ahead Options
These Coconut Strawberry Cake components are perfect for busy home cooks looking to save time! You can bake the cake layers up to 3 days in advance. Allow them to cool completely before wrapping each layer tightly in plastic wrap and refrigerating. The frosting can also be prepared 24 hours in advance; store it in an airtight container in the refrigerator to maintain its creamy texture. When you’re ready to serve, simply assemble the chilled layers with the frosting and fresh strawberries—this gives you a stunning dessert that’s just as delicious as if made fresh! Enjoy the convenience and delight in the compliments you’ll receive without the last-minute stress.
Coconut Strawberry Cake Variations
Feel free to unleash your creativity and personalize this delightful cake with these tempting variations!
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Tropical Twist: Replace shredded coconut with crushed pineapple for a refreshing twist that amplifies the island vibes. Your taste buds will rejoice in this tangy yet sweet change!
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Berry Medley: Swap strawberries for a mix of raspberries and blueberries. This colorful medley will not only enhance the flavor but create a vibrant, eye-catching cake that’s perfect for summer gatherings.
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Citrus Zest: Add a tablespoon of lemon zest to the batter for a zesty brightness that complements the coconut beautifully. The citrus note adds a fun zing that will awaken your taste buds!
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Nutty Flavor: Incorporate finely chopped nuts, such as almonds or walnuts, into the cake batter for added texture and a nutty flavor. You will fall in love with the crunch alongside the soft layers!
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Spicy Kick: For those who enjoy a little heat, mix in a pinch of cayenne pepper into the frosting. It creates a unique contrast that balances the sweetness of the cake, delivering a surprising twist!
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Dairy-Free Delight: Utilize almond milk and vegan cream cheese for a fully dairy-free Coconut Strawberry Cake. This ensures that everyone can enjoy a slice, regardless of dietary preferences!
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Extra Creamy Frosting: Experiment with a mascarpone cheese addition or a dollop of whipped cream in the frosting for extra creaminess. This luxurious touch will take your cake to the next level!
Get inspired by the beautiful layers of this Coconut Strawberry Cake and enjoy the creativity of cooking! If you’re looking for more delightful recipes, don’t miss our Strawberry Shortcake Ice or dive into the tropical flavors of our Coconut Salmon Curry.
Coconut Strawberry Cake Recipe FAQs
What type of strawberries should I use for the cake?
Absolutely! For the best flavor, I recommend using fresh, ripe strawberries. Look for strawberries that are red all over, firm, and free from dark spots or blemishes. They should smell sweet and fragrant, as this is a good indicator of ripeness. Using seasonal strawberries will give you the most delightful taste in your Coconut Strawberry Cake.
How should I store any leftover Coconut Strawberry Cake?
Very! To keep your Coconut Strawberry Cake fresh, wrap the leftover slices in plastic wrap or place them in an airtight container. You can store it in the refrigerator for up to 4 days. This will help maintain its moisture and delicious flavor. Make sure to let it sit at room temperature for about 20-30 minutes before serving to bring back that delightful taste.
Can I freeze the Coconut Strawberry Cake?
Absolutely! Freezing is a great way to preserve the deliciousness of your cake. To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. You can keep it in the freezer for up to 4 months. When you’re ready to enjoy a slice, simply let it thaw in the refrigerator overnight and bring it to room temperature before serving.
What can I do if my cake layers rise too much or crack?
Don’t worry! If your cake layers rise too much or crack during baking, it might be due to overmixing or an oven temperature that’s too high. Make sure to mix your ingredients just until combined and keep an eye on your oven temperature. If cracks do occur, simply level the tops with a serrated knife once they’ve cooled. You can cover them up with frosting, so no one will ever know!
Is there a way to make this recipe vegan-friendly?
The more the merrier! You can easily adapt this Coconut Strawberry Cake to be vegan. Substitute the eggs with aquafaba (3 tablespoons per egg) and use vegan butter or coconut oil instead of unsalted butter. Additionally, select dairy-free cream cheese for the frosting and use almond or oat milk in place of whole milk. Just follow the same steps, and you’ll have a delicious vegan coconut strawberry dessert!
Can pets eat Coconut Strawberry Cake?
Definitely not! This cake contains ingredients like sugar and cream cheese that aren’t safe for pets. Always keep this delightful dessert out of reach of your furry friends and consider making them a pet-friendly treat instead. Enjoy the cake guilt-free, knowing your pets are safe and sound!
Irresistible Coconut Strawberry Cake for Your Summer Celebrations
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare three 8-inch or 9-inch round cake pans by spraying them with nonstick spray and lining the bottoms with parchment paper.
- In a stand mixer, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low speed until blended.
- Add the room temperature unsalted butter to the dry ingredients and mix on medium-low speed until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg whites and whole eggs. Gradually add this mixture to the flour mixture in three additions, mixing well.
- Add the shredded coconut, whole milk, vanilla extract, and almond extract into the batter. Mix on medium speed until fully incorporated.
- Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick comes out mostly clean.
- Let the cakes cool in the pans for 5 minutes, then carefully invert them onto a wire rack to cool completely.
- In a mixing bowl, beat together the cream cheese and unsalted butter with the vanilla extract until smooth. Gradually add confectioner's sugar to desired sweetness.
- Toast additional shredded coconut in a skillet over medium-low heat until golden brown, about 3-5 minutes.
- Stack the cooled cake layers, spreading frosting and diced strawberries between each layer. Frost the top and sides of the cake.
- Garnish the top with additional halved or whole strawberries and refrigerate until ready to serve.
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