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Coconut Strawberry Cake Recipe

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★★★★★

4.9 from 143 reviews

This Coconut Strawberry Cake is a moist and fluffy layered cake featuring a delicate coconut flavor infused into the batter, complemented by fresh strawberries and a creamy cream cheese frosting. With toasted coconut adorning the sides and fresh strawberries on top, this vibrant and delicious dessert is perfect for celebrations or a delightful treat.

Ingredients

Scale

Cake

  • 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 shredded coconut
  • 1½ cups whole milk
  • 1 Tbsp vanilla extract
  • 1 tsp almond extract

Frosting

  • 1 cup unsalted butter (room temperature)
  • 16 oz. cream cheese (room temperature)
  • 1½ tsp vanilla extract
  • 3¾ – 4 cups confectioner’s sugar

Decorations

  • 1½ cups sweetened shredded coconut
  • 1½ pounds fresh strawberries (stemmed, hulled, and diced)
  • 12 oz. fresh strawberries (halved or whole)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F. Lightly spray three 8-inch or 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper to prevent sticking. Set aside.
  2. Mix Dry Ingredients: Using a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Mix until the ingredients are evenly incorporated.
  3. Add Butter: Add the softened unsalted butter to the dry mixture and mix on low speed until the mixture forms a crumbly texture.
  4. Incorporate Eggs: In a separate medium bowl, whisk together the egg whites and whole eggs. Add the egg mixture to the mixer bowl in two additions, mixing thoroughly after each. Scrape down the sides and bottom of the bowl to ensure all ingredients are evenly blended.
  5. Add Remaining Wet Ingredients: Add the shredded coconut, whole milk, vanilla extract, and almond extract to the batter. Mix until the batter is fluffy and well combined.
  6. Divide and Bake: Evenly divide the batter between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center of each cake comes out mostly clean.
  7. Cool the Cakes: Let the cakes cool in their pans for 5 minutes, then invert them onto wire racks to cool completely before frosting.
  8. Prepare Frosting: In a stand mixer, beat together the softened butter, cream cheese, and vanilla extract on medium-high speed until smooth and creamy. Gradually add confectioner’s sugar, about 1 cup at a time, mixing after each addition until the frosting reaches your desired consistency.
  9. Toast Coconut: In a large, dry skillet over medium-low heat, toast the shredded coconut, stirring frequently until it turns a light golden brown. Remove from heat and set aside to cool.
  10. Assemble Cake Layers: Place one cake layer on a large serving plate. Spread a thin layer of frosting evenly on the top. Sprinkle about 2 cups of diced strawberries evenly over the frosting.
  11. Add Second Layer: Place the second cake layer on top of the first and gently press down to secure. Spread another layer of frosting and top with 2 more cups of diced strawberries.
  12. Add Final Layer and Frost: Add the third cake layer and gently press down to secure. Frost the top and sides of the cake completely with the remaining frosting.
  13. Decorate Cake: Press the toasted coconut gently into the sides of the cake to adhere the coconut flakes.
  14. Chill Cake: Refrigerate the cake until ready to serve to allow the frosting to set.
  15. Finish with Fresh Strawberries: Just before serving, decorate the top of the cake by pressing halved or whole fresh strawberries into the frosting for a fresh and vibrant presentation.

Notes

  • Room temperature ingredients ensure better mixing and smoother batter and frosting.
  • Line cake pans with parchment paper to prevent sticking and for easy removal.
  • Be careful not to overbake the cakes; start checking at 25 minutes.
  • To toast coconut, watch carefully as it can burn quickly; stir often and remove from heat as soon as it lightens in color.
  • For best flavor, refrigerate the cake for at least 1 hour before serving.

Keywords: coconut cake, strawberry cake, layered cake, cream cheese frosting, toasted coconut dessert, fresh strawberries cake

Find it online: https://todayfoodrecipe.com/coconut-strawberry-cake-recipe/