Strawberry Coconut Cake Recipe

This Strawberry Coconut Cake is a delightful dessert that combines the sweetness of strawberries with the tropical flavor of coconut. Perfect for spring and summer celebrations, this moist and fluffy cake is a perfect blend of flavors and textures. The combination of soft strawberry coconut cake layers with coconut whipped cream filling and coconut cream cheese frosting is divine. Whether you’re looking to impress your guests at a birthday party or simply want a delicious treat, this Strawberry Coconut Cake is sure to be a hit.

Ingredients:

• Dry 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

• Wet Ingredients:

  • ½ cup pureed strawberries
  • 2 tsp strawberry extract
  • ¼ cup vegetable oil

• For the Frosting:

• 1 cup unsalted butter, room temperature

• 16 oz cream cheese, room temperature

• 1½ tsp vanilla extract

• 3¾ – 4 cups confectioner’s sugar

• For the Strawberry Filling and Topping:
  • 1½ cups sweetened coconut, shredded
  • 1½ pounds fresh strawberries, stemmed, hulled, and diced
  • 12 oz fresh strawberries, halved or whole

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Spray three 8-inch or 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper.

2. Prepare the Dry Ingredients: In a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt. Stir until the flour mixture is well combined.

3. Add the Butter: Add the butter to the mixer and mix on low speed until a crumbly mixture forms.

4. Add the Egg Whites and Whole Eggs: In a medium bowl, whisk together the egg whites and additional eggs. Add this egg mixture to the mixer in two additions, mixing well after each addition. Scrape down the sides and bottom of the bowl to ensure everything is well incorporated.

5. Add the Shredded Coconut: Add the shredded coconut to the mixer and mix until it is evenly distributed throughout the batter.

6. Divide the Batter: Divide the batter evenly among the prepared pans and smooth the tops.

7. Bake the Cakes: Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

8. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9. Prepare the Frosting: In a large mixing bowl, beat the unsalted butter until smooth. Add the cream cheese and mix until well combined. Add the vanilla extract and mix until smooth. Gradually add the confectioner’s sugar, mixing until the frosting reaches the desired consistency.

10. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of frosting on top of the first layer. Top with sliced strawberries. Place the second layer on top and frost the entire cake with the remaining frosting. Garnish with fresh strawberries and toasted coconut flakes.

11. To Toast Coconut Flakes: Spread shredded coconut flakes on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes or until lightly toasted. Stir frequently to prevent burning.

Top Tips:

1. Use Fresh Ingredients: Fresh strawberries and coconut flakes will give your cake the best flavor and texture. Avoid using old or stale ingredients.

2. Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can result in a dense cake.

3. Adjust the Strawberry Flavor: If you prefer a stronger strawberry flavor, you can increase the amount of strawberry extract or add more pureed strawberries to the batter.

4. Toast Coconut Flakes: Toasting coconut flakes adds a nice texture and flavor to the cake. It’s easy to do and makes a big difference in the overall taste.

5. Use High-Quality Frosting: The cream cheese frosting is a crucial component of this cake. Use high-quality cream cheese for the best flavor.

6. Garnish with Fresh Strawberries: Fresh strawberries add a pop of color and extra flavor to the cake. They also make it look more appealing.

Variations:

1. Lemon-Strawberry Twist: Add a hint of lemon zest to the batter for a unique twist on the classic recipe.

2. Coconut Cream Cheese Frosting: Add more coconut flakes to the frosting for an extra coconut flavor.

3. Strawberry Compote: Instead of using pureed strawberries, make a strawberry compote by cooking down fresh strawberries with a little sugar and water. Use this compote in the batter for added flavor.

4. Almond Extract Addition: Add a hint of almond extract to the batter for a subtle nutty flavor.

5. Coconut Whipped Cream Filling: Replace the cream cheese frosting with coconut whipped cream for a lighter and creamier filling.

6. Toasted Pecans: Add toasted pecans to the batter for added texture and flavor.

Nutritional Guide:

Additional Nutritional Notes:
This Strawberry Coconut Cake is a balanced dessert that combines the natural sweetness of strawberries with the richness of coconut. The cake is relatively low in fat compared to other desserts, making it a healthier option. However, it is high in carbohydrates due to the sugar content. The protein content is moderate, making it a good choice for those looking for a dessert that provides some nutritional value. The cake is also rich in fiber from the coconut flakes and strawberries, which can help with digestion. Overall, this cake is a delightful treat that can be enjoyed in moderation as part of a balanced diet.