This layered strawberry coconut cake is soft, tasty, and flavorful! It can be made with regular or gluten-free flour and is topped with coconut whipped cream, strawberries, and toasted coconut!
This coconut cake is filled with chopped strawberries and shredded coconut and is topped with coconut whipped cream and sliced strawberries.
This fruity tropical cake is so tasty and makes a great birthday cake or cake for any occasion.
How To Make Strawberry Coconut Cake
For this recipe, you will need flour, sugar, baking powder, baking soda, salt, butter, coconut extract, shredded coconut, milk, coconut milk, sour cream, eggs, and strawberries!
In a large mixing bowl, combine the dry ingredients. Add the butter, 1/2 cup of milk, coconut extract, and shredded coconut. Mix until everything is well combined.
In a separate bowl, whisk together the coconut milk, sour cream, and eggs until smooth.
Slowly pour the wet mixture into the large mixing bowl with the mixer on low speed. Scrape down the sides as needed and continue mixing until fully combined, being careful not to overmix.
Divide the batter evenly between two prepared 8-inch pans. Top each cake with sliced strawberries.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely before adding icing or whipped cream.
Layer the cake, filling the center with coconut whipped cream. Top the cake with more coconut whipped cream, and decorate with sliced strawberries and toasted coconut. Enjoy!
Store the cake, covered, in the refrigerator for up to 5 days. This cake can be made two days in advance, wrapped with plastic wrap, and without frosting or whipped cream. When ready to serve, top the cake with coconut whipped cream and serve.
Strawberry Coconut Cake Recipe FAQ
Can I make this cake gluten-free?
Yes, this recipe works well with either regular all-purpose flour or a gluten-free flour blend. Just make sure the gluten-free blend you use is suitable for baking.
Can I use fresh or frozen strawberries?
You can use either, but fresh strawberries are recommended for the best flavor and texture. If using frozen strawberries, be sure to thaw them completely and drain excess liquid before adding to the batter or topping.
What type of coconut milk should I use?
For this recipe, canned coconut milk (full fat or light) is best for its rich flavor. Avoid using coconut milk from a carton, as it’it’sinner and may affect the cakcake’sxture.
How should I store the cake?
Store the strawberry coconut cake in the refrigerator, covered, for up to 5 days. You can also make the cake layers up to two days in advance, wrap them tightly in plastic wrap (without frosting or whipped cream), and refrigerate. Add the coconut whipped cream and toppings when ready to serve.
Can I make this cake ahead of time?
Yes! You can bake the cake layers up to two days in advance. Wrap them in plastic wrap and store them in the refrigerator. Wait to add the coconut whipped cream, strawberries, and toasted coconut until you’re ready to serve the cake.
Can I use a different frosting?
Absolutely! If you prefer a different frosting, such as traditional buttercream or cream cheese frosting, feel free to substitute it. The coconut whipped cream adds a light and tropical flavor, but other frostings can also work.
What can I use instead of coconut extract?
If you don’t have coconut extract, you can substitute it with vanilla extract for a slightly different flavor. You can also try almond extract for a unique twist.
Can I make this cake vegan?
While this recipe uses butter, eggs, and dairy, you can make it vegan by using plant-based alternatives. Substitute the butter with coconut oil, the eggs with flax eggs, and the sour cream with a dairy-free version like coconut yogurt.
Can I freeze the cake?
Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw them in the refrigerator before adding the whipped cream and toppings.
Related Recipes:
- Coconut Cake Recipe (So Easy)
- Coconut Flour Lemon Cake
- Gluten-Free Strawberry Shortcake (Berry-Tastic!)
Strawberry Coconut Cake
Strawberry coconut cake is soft, tasty, and flavorful! This cake is is filled with strawberries and coconut and topped with whipped cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes + cooling time
- Yield: 2 8-inch round cakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 3 cups all-purpose flour or gluten-free flour blend
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (or coconut oil), softened at room temperature
- 1 tablespoon coconut extract
- 1/2 cup unsweetened shredded coconut
- 1/2 cup milk, at room temperature
- 1/2 cup coconut milk
- 1/3 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 cups of strawberries, sliced
- 3 cups coconut whipped cream
- 1/2 cup toasted coconut
Instructions
- Preheat the oven to 350°F.
- Grease and flour two round 8-inch pans.
- In a large mixing bowl, combine the dry ingredients.
- Add the butter, 1/2 cup of milk, coconut extract, and shredded coconut. Mix until everything is well combined.
- Whisk together the coconut milk, sour cream, and eggs in a separate bowl until smooth.
- Slowly pour the wet mixture into the large mixing bowl with the mixer on low speed.
- Scrape down the sides as needed and continue mixing until fully combined, being careful not to overmix.
- Divide the batter evenly between two prepared 8-inch pans. Top each cake with sliced strawberries.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before adding icing or whipped cream.
- Layer the cake, filling the center with coconut whipped cream.
- Top the cake with more coconut whipped cream, and decorate with sliced strawberries and toasted coconut.
- Store the cake, covered, in the refrigerator for up to 5 days.
- This cake can be made two days in advance, wrapped with plastic wrap, and without frosting or whipped cream. When ready to serve, top the cake with coconut whipped cream and serve.
Nutrition Facts
- Serving Size: 1 slice
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