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A slice of coconut strawberry cake up close.

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


For the cake:

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

For the frosting:

  • 10 tablespoons unsalted butter room temperature
  • 2 ½ cups confectioners' sugar
  • 12 ounces cream cheese room temperature
  • 1 teaspoon vanilla extract

For the filling and topping:

  • 1 cup sweetened coconut shredded and toasted
  • 8 ounces fresh strawberries sliced lengthwise
  • 12 ounces fresh strawberries chopped


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.


  • 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.


Calories: 811kcal | Carbohydrates: 108g | Protein: 11g | Fat: 53g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 472mg | Potassium: 417mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1592IU | Vitamin C: 33mg | Calcium: 139mg | Iron: 2mg