Strawberry Coconut Cake
A tender-crumb cake that's light yet decadent, this Strawberry Coconut Cake is a celebration of tart, sweet strawberries with nutty notes of coconut.
Ingredients
Strawberry Coconut Cake
- 8 ounces fresh strawberries
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 ounces strawberry jello mix
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 4 large eggs, room temperature
- ¼ cup sour cream, room temperature
- ¾ cup unsweetened coconut milk
- 1 teaspoon coconut extract
Coconut Buttercream
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 3 tablespoons unsweetened coconut milk
- 1 teaspoon coconut extract
- ¼ teaspoon kosher salt
Filling & Assembly
- 8 ounces fresh strawberries, plus more for decorating
- 1 tablespoon granulated sugar
- 1-2 cups shredded coconut
Instructions
Strawberry Coconut Cake
- Preheat the oven to 350° Fahrenheit. Add the strawberries to a blender or food processor and pulse until completely smooth, then set aside. In a medium-sized bowl, combine the cake flour, baking powder, baking soda, salt, and jello mix and set aside.
- Add the oil and granulated sugar to the bowl of a stand mixer and beat on medium-high speed until smooth, about 1 minute. Scrape down the sides, then add the eggs, sour cream, coconut milk, coconut extract, and the reserved blended strawberries. Mix on medium speed until homogenous, about 1 minute. Add the flour mixture in 2 parts, beating on medium-low speed until just combined, scraping the sides as needed.
- Spray the bottoms of two 8-inch cake pans with cooking spray, line with parchment, then spray again. Divide the batter between each pan and bake for 27-32 minutes, until an inserted toothpick comes out with a few moist crumbs or the internal temperature of the cake reaches 210° Fahrenheit. Cool to room temperature, then gently remove each cake from the pan.
Coconut Buttercream
- Add the butter to the bowl of a stand mixer and beat on medium speed until creamy, 30 seconds to 1 minute. Add the powdered sugar, coconut milk, coconut extract, and salt, then beat to combine, starting on low speed and increasing to medium-high speed until buttercream is light, airy, and pale—about 3-4 minutes. Set aside.*
Filling & Assembly
- Dice the strawberries and add to a small bowl with the granulated sugar. Toss to combine, then let sit for 10-20 minutes.
- Level each cake layer with a knife as needed, then add a thin layer of icing across the top of the bottom layer, no more than ¼-inch thick. Strain the macerated strawberries and using a slotted spoon, pile the strawberries on top of the layer of icing, keeping the strawberries about 1 inch from the edges. Top with the second cake layer, flat side on top, then frost the cake in a thin layer on the top and sides. Using your hands, press the coconut flakes all around the cake and top with a few whole and halved strawberries.
Equipment
- 2 8-inch cake pans
- stand mixer or hand mixer
Notes
*If assembling the cake within a few hours, set the buttercream aside at room temperature, covered. If frosting later, store in an airtight container in the fridge. Remove the frosting one hour prior to assembly to bring it to room temperature.