Introduction

This Coconut Strawberry Cake is a delightful blend of tropical flavors and fresh berries, perfect for any occasion. Light, fluffy cake layers are filled with juicy strawberries and rich cream cheese frosting, then finished with toasted coconut for a beautiful and tasty treat.

A slice of three-layer white cake is on a white square plate, each soft layer separated by white cream and fresh red strawberry pieces. The outer edge of the cake is covered with toasted coconut flakes giving it a slightly rough texture and a light golden color. Whole fresh strawberries with green leaves are placed beside the cake slice and in the background, a white bowl filled with more fresh strawberries sits on a white marbled surface. A silver fork is visible near the plate. Photo taken with an iphone --ar 4:5 --v 7

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 coconut (shredded)
1½ cups whole milk
1 Tbsp vanilla extract
1 tsp almond extract
1 cup unsalted butter (room temperature, for frosting)
16 oz. cream cheese (room temperature)
1½ tsp vanilla extract (for frosting)
3¾ – 4 cups confectioner’s sugar
1½ cups sweetened coconut (shredded, for decoration)
1½ pounds fresh strawberries (stemmed, hulled and diced)
12 oz. fresh strawberries (halved or whole, for topping)

Instructions

Step 1: Preheat your oven to 350°F. Prepare three 8-inch or 9-inch round cake pans by spraying them with nonstick cooking spray and lining the bottoms with parchment paper. Set the pans aside.
Step 2: In a stand mixer fitted with the paddle attachment, combine cake flour, sugar, baking powder, and salt. Mix until well combined.
Step 3: Add 1 cup + 2 tablespoons of unsalted butter to the dry mixture and mix on low speed until it forms a crumbly texture.
Step 4: In a medium bowl, whisk together the egg whites and whole eggs. Add this egg mixture to the mixer bowl in two additions, mixing well after each and scraping down the sides as needed.
Step 5: Add the shredded coconut, milk, vanilla extract, and almond extract to the batter. Mix until fully combined and the mixture is fluffy.
Step 6: Divide the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean.
Step 7: Let the cakes cool in their pans for 5 minutes, then invert onto a wire rack to cool completely.
Step 8: For the frosting, beat 1 cup unsalted butter, cream cheese, and vanilla extract on medium-high speed until smooth and creamy.
Step 9: Gradually add the confectioner’s sugar, about 1 cup at a time, mixing well after each addition until the frosting reaches your desired consistency.
Step 10: Toast 1½ cups shredded coconut in a dry skillet over medium-low heat, stirring frequently until golden brown. Remove from heat and set aside.
Step 11: To assemble the cake, place one cake layer on a large plate. Spread a thin layer of frosting over it, then sprinkle about 2 cups of diced strawberries evenly on top.
Step 12: Add the second cake layer and press down gently to secure. Frost this layer and sprinkle another 2 cups of diced strawberries on top.
Step 13: Place the third cake layer on top and press down gently. Frost the top and sides of the cake with the remaining frosting.
Step 14: Press the toasted coconut gently into the sides of the cake.
Step 15: Refrigerate the cake until ready to serve. Just before serving, decorate the top with halved or whole fresh strawberries.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and better texture in your cake.
For a dairy-free version, substitute coconut milk for whole milk and use dairy-free cream cheese and butter alternatives.
Try adding a splash of coconut rum to the frosting for an extra tropical twist.
Fresh versus frozen strawberries: fresh strawberries give the best texture, but if using frozen, thaw and drain them well to avoid sogginess.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to keep it fresh. Before serving, let it sit at room temperature for about 20 minutes to soften slightly. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator before serving.

How to Serve

A slice of three-layer white cake sits on a white plate, with each soft, fluffy layer separated by white cream and bright red strawberry pieces. The outside edges of the cake are covered in lightly toasted shredded coconut, giving a textured golden and white look. Some fresh whole strawberries are placed around the plate and in a white bowl nearby, all set on a white marbled surface. A silver fork lies beside the plate while another white plate with a similar cake slice and strawberries can be seen blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and keep them wrapped tightly in plastic wrap at room temperature or in the refrigerator. Assemble the cake the next day for the freshest results.

Can I use frozen strawberries in this recipe?

Frozen strawberries can be used, but make sure to thaw them completely and drain any excess liquid to prevent the cake from becoming soggy.