Name: Coconut Strawberry Layer Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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 shredded coconut; 1½ cups whole milk; 1 Tbsp vanilla extract; 1 tsp almond extract; 1 cup unsalted butter (room temperature); 16 oz. cream cheese (room temperature); 1½ tsp vanilla extract; 3¾ – 4 cups confectioner’s sugar; 1½ cups sweetened shredded coconut; 1½ pounds fresh strawberries (stemmed, hulled and diced); 12 oz. fresh strawberries (halved or whole)

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Introduction

This Coconut Strawberry Cake is a delightful combination of moist, fluffy layers infused with coconut and studded with fresh strawberries. Topped with a creamy cream cheese frosting and toasted coconut, it’s a perfect treat for any celebration or a special dessert at home.

A slice of three-layer white cake with light, fluffy texture sits on a white square plate on a white marbled surface. Between each layer, there are pieces of bright red strawberries mixed with a thin spread of cream. The outside of the cake is covered in white frosting and coated with toasted shredded coconut that adds a light brown, crunchy texture. Fresh whole strawberries are placed near the plate, with a white bowl filled with more strawberries in the background. A silver fork rests beside the plate. Photo taken with an iphone --ar 4:5 --v 7

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 shredded coconut
1½ cups whole milk
1 Tbsp vanilla extract
1 tsp almond extract
1 cup unsalted butter (room temperature) for frosting
16 oz. cream cheese (room temperature)
1½ tsp vanilla extract (for frosting)
3¾ – 4 cups confectioner’s sugar
1½ cups sweetened shredded coconut (for topping)
1½ pounds fresh strawberries (stemmed, hulled, and diced)
12 oz. fresh strawberries (halved or whole, for decoration)

Instructions

Step 1: Preheat oven to 350°F. Prepare three 8-inch or 9-inch round cake pans by spraying with nonstick cooking spray and lining the bottoms with parchment paper.
Step 2: In a stand mixer fitted with the paddle attachment, combine cake flour, sugar, baking powder, and salt. Mix until well blended.
Step 3: Add the butter and mix on low speed until the mixture resembles crumbs.
Step 4: In a separate bowl, whisk together egg whites and whole eggs. Add to the mixer bowl in two additions, mixing well each time. Scrape down the sides and bottom to ensure even mixing.
Step 5: Add shredded coconut, milk, vanilla extract, and almond extract. Mix until the batter is well combined and fluffy.
Step 6: Divide the batter evenly among the prepared pans.
Step 7: Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean.
Step 8: Let cakes cool in pans for 5 minutes, then invert onto wire racks and cool completely.
Step 9: For frosting, beat butter, cream cheese, and vanilla extract on medium-high speed until smooth.
Step 10: Gradually add confectioner’s sugar, one cup at a time, mixing thoroughly after each addition until the frosting is smooth and spreadable.
Step 11: Toast the 1½ cups of shredded coconut in a dry skillet over medium-low heat, stirring often, until golden brown. Set aside to cool.
Step 12: To assemble, place one cake layer on a serving plate. Spread a thin layer of frosting and sprinkle about 2 cups of diced strawberries over it.
Step 13: Add the second cake layer, press gently, frost, and add another 2 cups of diced strawberries.
Step 14: Top with the third layer, press gently, then frost the top and sides of the cake.
Step 15: Press the toasted coconut evenly around the sides of the frosted cake.
Step 16: Refrigerate the cake until ready to serve.
Step 17: Before serving, decorate the top of the cake by pressing halved or whole fresh strawberries into the frosting.

Tips & Variations

Use room temperature ingredients to ensure the batter mixes evenly and the cake rises properly.
For a tropical twist, add a tablespoon of toasted coconut flakes between cake layers along with the strawberries.
Substitute almond extract with coconut extract if you want a stronger coconut flavor.
If fresh strawberries aren’t available, frozen can be used after thawing and draining excess moisture.
To avoid a soggy cake, gently pat strawberries dry before layering inside the cake.

Storage

Store the cake in the refrigerator, covered loosely with plastic wrap or in a cake container, for up to 4 days. Allow the cake to come to room temperature for about 30 minutes before serving. Leftover cake can be frozen for up to 2 months; wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.

How to Serve

A round cake with three layers is covered outside in thick white cream and toasted shredded coconut, giving a mix of white and golden brown colors all over its surface. On top, three bright red strawberries with green tops sit close together in the center. The cake is placed on a white plate on a white marbled surface. Around the cake, there are a few loose strawberries, and in the background, there is a white bowl filled with more strawberries and a white stack of square plates with forks resting on them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day or two in advance and keep them wrapped tightly in plastic wrap at room temperature. Assemble and frost the cake on the day you plan to serve it for the freshest taste.

Can I use all-purpose flour instead of cake flour?

Cake flour results in a lighter, softer texture, but if you don’t have it, you can substitute all-purpose flour by measuring and removing 2 tablespoons per cup and replacing it with 2 tablespoons cornstarch to mimic cake flour.