Name: Strawberry Coconut Layer Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 5 min
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 strawberry cake is a fluffy, tender dessert bursting with fresh strawberries and a creamy coconut-cream cheese frosting. Perfect for celebrations or a special treat, it combines moist layers with a sweet and slightly nutty flavor.

A slice of white layered cake sits on a square white plate on a white marbled surface, showing three layers of soft, fluffy white cake with two middle layers of fresh red strawberry pieces and white frosting. The cake's outer side is covered with toasted coconut flakes, giving it a textured look. Fresh whole strawberries are placed around the cake slice, with a bowl filled with more strawberries in the background. A silver fork lays next to 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 garnish)
1½ pounds fresh strawberries (stemmed, hulled and diced)
12 oz. fresh strawberries (halved or whole for decoration)

Instructions

Step 1: Preheat the 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. Set aside.
Step 2: In a stand mixer fitted with the paddle attachment, combine cake flour, granulated sugar, baking powder, and salt. Mix until well combined.
Step 3: Add the 1 cup + 2 Tbsp unsalted butter to the flour mixture and mix on low speed until crumbly.
Step 4: In a medium bowl, whisk together egg whites and whole eggs. Add this egg mixture to the mixer bowl in two additions, mixing well after each. Scrape down the sides and bottom of the bowl to ensure even mixing.
Step 5: Add shredded coconut, whole milk, vanilla extract, and almond extract to the batter. Mix until the batter is fluffy and well combined.
Step 6: Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean.
Step 7: Allow cakes to cool in pans for 5 minutes, then invert onto wire racks to cool completely.
Step 8: For the frosting, beat together 1 cup unsalted butter, cream cheese, and 1½ tsp vanilla extract in a stand mixer on medium-high speed until smooth.
Step 9: Gradually add the confectioner’s sugar, 1 cup at a time, mixing after each addition until the frosting reaches your desired consistency.
Step 10: Toast 1½ cups shredded coconut in a large dry skillet over medium-low heat, stirring frequently until it turns a light golden brown. Set aside.
Step 11: To assemble, place one cake layer on a serving plate. Spread a thin layer of frosting evenly on top, then sprinkle 2 cups of diced strawberries over the frosting.
Step 12: Add the second cake layer, press down gently to secure, then spread another layer of frosting and top with 2 more cups of diced strawberries.
Step 13: Add the final cake layer and press gently to secure. Frost the top and sides of the cake with the remaining frosting.
Step 14: Press the toasted coconut gently into the sides of the cake, covering the frosting.
Step 15: Decorate the top with the halved or whole fresh strawberries. Refrigerate the cake until ready to serve.

Tips & Variations

For a lighter texture, ensure egg whites are at room temperature before mixing as this helps them whip better.
If fresh strawberries are out of season, frozen diced strawberries (thawed and drained) can be used instead.
Try substituting almond extract with lemon zest for a citrus twist.
Use cream cheese frosting for a tangy balance, but whipped cream can be a lighter alternative.

Storage

Store the strawberry cake covered in the refrigerator for up to 4 days to keep it fresh. Allow the cake to come to room temperature for about 20-30 minutes before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a slice of three-layer white cake on a white square plate, with each cake layer soft and light yellow in color. Between the layers, there are fresh strawberries cut into pieces and white cream filling spreading thinly but evenly. The outside of the cake is coated with white frosting and toasted shredded coconut giving a slightly brown texture. Next to the cake slice on the plate, there is a whole red strawberry. In the background, blurred, is a white bowl filled with fresh strawberries and another white plate with a cake slice. The setting rests on a white marbled surface with a silver fork beside the plate. 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, the cake layers and frosting can be made a day ahead. Wrap the cake tightly and store in the refrigerator until assembling. Once frosted, keep refrigerated until serving.

How do I prevent the frosting from becoming too runny?

Ensure your cream cheese and butter are at room temperature but not too warm. Gradually add confectioner’s sugar to achieve a thick consistency. If the frosting becomes too soft, chill it briefly before using.