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Coconut Strawberry Cake


5 from 3 votes
  Prep Time: 50 mins

This mouthwatering coconut strawberry cake with cream cheese frosting and fresh strawberries tastes every bit as amazing as it looks. The ingredients are easy to get and the instructions are simple enough for even a beginner home baker to follow.

If you’re looking for a strawberry cake recipe that looks impressive but doesn’t require expert baking knowledge, look no further. You only have to make the batter, bake the cake, then spread a cream cheese frosting over it.

Next comes the fun part! You get to press coconut flakes on the sides and arrange sliced strawberries on top. Once this cake is beautifully decorated with fresh strawberries and sweetened shredded coconut, two flavors that pair together harmoniously, it will look just as impressive as anything you’d see in a bakery window.

This fruity cake would make a nice centerpiece on the dinner table. So if you have a glut of strawberries you’ve grown yourself, bought, or been given, consider making this easy dessert with them. You’ll be pleasantly surprised by how simple it is to make.

A slice of coconut strawberry cake up close.
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Main Ingredients

Typical cake-making ingredients are used to make this recipe, including eggs, flour, baking powder, sugar, and butter. The cream cheese frosting is delicately flavored with vanilla, and then fresh strawberries and shredded coconut decorate the finished cake. The key ingredients you will need are these:

  • Strawberries: To add a fresh, fruity taste and to decorate with.
  • Cake flour: To achieve a perfect consistency.
  • Shredded coconut: This adds an exotic flavor and goes so well with the strawberries.
  • Coconut milk: To enhance the coconut flavor and add moisture to the batter.
  • Cream cheese: To make a rich and creamy frosting.
  • Vanilla extract: To delicately flavor the cream cheese frosting.
  • Confectioner’s sugar: For the right balance of sweetness.
The ingredients to make coconut strawberry cake laid out on a table.

Instructions Overview

Don’t be overwhelmed by the look of this gorgeous cake, because it’s easy to make if you do it in stages. First, you need to sift flour, salt, baking soda, and baking powder into one bowl, and add coconut milk and whole milk to another bowl.

Beat the butter and sugar, then add vanilla and eggs and beat some more. The flour mixture and milk mixture are added a little at a time and then the shredded coconut is mixed in. Now the batter is complete, it is divided between 2 greased tins and baked in the oven.

For the frosting, you need to beat cream cheese, vanilla, and butter, before adding in confectioner’s (powdered) sugar. The frosting is used to sandwich the two cakes together when they’re cool, and also to decorate the outside. Decorate the sides with toasted shredded coconut and the top with sliced strawberries, and your fruity layer cake is all ready to enjoy!

A completed coconut strawberry cake on a cake stand.

Common Questions

How do you store coconut strawberry cake?

It keeps well in the refrigerator for up to three days when it starts to dry out. If you aren’t eating it within a day of making it, it’s best to keep it in a covered container.

Can you freeze this cake?

Let the cakes cool down after you take them out of the oven, then wrap them tightly and freeze for up to 2 months. It isn’t recommended to decorate it first, because the strawberries will thaw with a mushy texture and not look so good.

How should I serve it?

This cake is impressive enough to be a table centerpiece, so consider it for a tea party or any event where you have a buffet table.

Can I use unsweetened shredded coconut?

This would work just as well in this coconut strawberry cake as the sweetened kind, so if you don’t have a very sweet tooth, you might like to make the switch.

A coconut strawberry cake with some slices cut out of it.

Chopnotch Tips

  • If you don’t have cake flour, you can use all-purpose flour. Replace 2 tablespoons of all-purpose flour in every cup with 2 tablespoons of cornstarch and mix well.
  • Any kind of soft cheese works for the frosting, and you can use reduced-fat or whole. Neufchatel and Philadelphia always work well in frosting recipes.
  • Make absolutely certain the cakes are completely cool before frosting them together. You don’t want the frosting to melt or it won’t look as good.
Four slices of coconut strawberry cake on plates with forks.

Bring the exotic flavor of coconut strawberry cake to your table by making this stunning dessert decorated with fresh strawberries and shredded coconut.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Coconut Strawberry Cake

This cake might look exquisite but it’s so easy to prepare. If you have fresh strawberries, this is a great recipe to show them off.

SCALE THIS RECIPE

Prep Time: 50 mins
Cook Time: 40 mins
Cooling Time: 2 hrs
Total Time: 3 hrs 30 mins
Servings: 10 slices

Ingredients

For the cake:

  • ½ cup whole milk
  • 4 eggs
  • 1 egg yolk
  • 3 cups cake flour
  • ½ cup sweetened coconut, shredded
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 ¾ cups granulated sugar
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, room temperature
  • 2 tbsp unsalted butter, room temperature
  • ½ cup coconut milk, unsweetened

For the frosting:

  • 10 tbsp unsalted butter, room temperature
  • 2 ½ cup confectioners' sugar
  • 12 oz. cream cheese, room temperature
  • 1 teaspoon vanilla extract

For the filling and topping:

  • 1 cup sweetened coconut, shredded and toasted
  • 8 oz. fresh strawberries, sliced lengthwise
  • 12 oz. fresh strawberries, chopped
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Instructions

For the cake:

  • Coat or butter two 9-inch round cake pans and line the bottom of both with round parchment papers.
  • To a large bowl, add 3 cups of flour along with a teaspoon of salt, a tablespoon of baking powder, and half a teaspoon of baking soda. Sift well and set aside.
  • In a separate bowl, combine together ½ cup of each coconut milk and whole milk. Set aside.
  • Add butter to a stand mixer along with 1 ¾ cups granulated sugar. Beat well until fluffy.
  • Add in a tablespoon of vanilla extract and 4 eggs plus 1 egg yolk, only one at a time. Mix on low after each addition scraping down the bottom and sides.
  • Add in one-third of the flour mixture and continue mixing until combined.
  • Add half of the milk mixture and beat until just combined.
  • Next, add the remaining flour mixture and continue beating.
  • Beat again after adding the remaining milk mixture.
  • Add ½ cup shredded coconut and stir well.
  • Divide the batter among cake pans evenly and spread the top until smooth. Tap pans on the countertop to remove bubbles, if any.
  • Bake in a preheated oven at 350 F, until a toothpick inserted comes out clean from the center, for about 40 minutes.
  • Once done, let it cool for 10 to 15 minutes, then invert onto a wire rack to cool further.

For the frosting:

  • Beat cream cheese, vanilla extract, and butter in a stand mixer until blended thoroughly.
  • Add in 2 ½ cups sugar and continue beating until combined.
  • Check stiffness and add up to ¼ cup sugar until the spatula slowly droops to one side. Keep aside.

For the filling and assembly:

  • Cook a cup of shredded coconut in a skillet until golden evenly, stirring constantly. Then spread toasted coconut onto a platter.
  • Trim off the round tops of your cakes by using a serrated knife, if needed.
  • Place one layer of cake onto a serving platter and spread with a thin layer of frosting followed by 2 cups of chopped strawberries on top. Press into an even layer.
  • Top with the second cake layer and press down to secure both layers.
  • Frost the sides and top of your cakes with leftover frosting.
  • Press toasted coconuts onto sides evenly. Refrigerate until ready to serve.
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Notes

  • If you don’t have cake flour, you can use all-purpose flour. Replace 2 tablespoons of all-purpose flour in every cup with 2 tablespoons of cornstarch and mix well.
  • Any kind of soft cheese works for the frosting, and you can use reduced-fat or whole. Neufchatel and Philadelphia always work well in frosting recipes.
  • Make absolutely certain the cakes are completely cool before frosting them together. You don’t want the frosting to melt or it won’t look as good.

Nutrition Facts

Calories: 811kcal (41%), Carbohydrates: 108g (36%), Protein: 11g (22%), Fat: 53g (82%), Saturated Fat: 33g (206%), Trans Fat: 1g, Cholesterol: 209mg (70%), Sodium: 472mg (21%), Potassium: 417mg (12%), Fiber: 3g (13%), Sugar: 44g (49%), Vitamin A: 1592IU (32%), Vitamin C: 33mg (40%), Calcium: 139mg (14%), Iron: 2mg (11%)
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course:
Dessert
cuisine:
American
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