Strawberry Coconut Cake – A Light, Tropical-Inspired Dessert with a Fruity Twist
If you’re craving a show-stopping cake that’s both fruity and tropical, this Strawberry Coconut Cake delivers the perfect balance of flavors. Bursting with fresh strawberries and infused with coconut, this cake is light, fluffy, and ideal for spring and summer celebrations. Whether you’re baking for a birthday, brunch, or just a weekend treat, this dessert will leave everyone asking for a second slice.
This cake combines the best of two flavor worlds: the juicy sweetness of strawberries and the creamy richness of coconut. The end result is a moist and tender cake that’s perfectly complemented by a creamy coconut frosting. Not only is this cake visually beautiful, but its taste is just as impressive.
Let’s dive into how to make the best homemade strawberry coconut cake, with tips on technique, ingredients, and presentation.
Why You’ll Love This Strawberry Coconut Cake
This cake stands out for more than just its taste. It’s also:
- Easy to make – No complex techniques, just straightforward steps.
- Moist and flavorful – Thanks to coconut milk and fresh strawberries.
- Perfect for special occasions – A beautiful and festive dessert.
- Customizable – Easily adaptable for gluten-free or dairy-free diets.
Key Ingredients for Strawberry Coconut Cake
Each ingredient plays a key role in achieving the perfect texture and flavor:
- All-purpose flour – The base of the cake; sifted for a tender crumb.
- Baking powder & salt – For rise and flavor balance.
- Unsalted butter – Provides richness and a soft texture.
- Sugar – Adds sweetness and helps with structure.
- Eggs – For binding and moisture.
- Coconut milk – A creamy alternative to dairy that infuses coconut flavor.
- Vanilla extract – Enhances the cake’s overall aroma.
- Shredded sweetened coconut – Adds texture and boosts coconut flavor.
- Fresh strawberries – Diced and folded into the batter for natural sweetness and moisture.
For the coconut frosting:
- Butter
- Powdered sugar
- Coconut milk or cream
- Vanilla extract
- Optional: toasted coconut flakes and sliced strawberries for garnish
Step-by-Step Instructions for the Cake Base
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
- Sift dry ingredients: In a medium bowl, sift together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy. This should take about 3–5 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla and gradually add the dry ingredients alternately with coconut milk. Mix until just combined.
- Fold in strawberries and coconut, being careful not to overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
How to Make Coconut Frosting
This simple coconut buttercream comes together in minutes:
- Beat butter until smooth and creamy.
- Add powdered sugar gradually, mixing on low speed.
- Add coconut milk or cream one tablespoon at a time until the desired consistency is reached.
- Stir in vanilla extract. Beat for an additional 2–3 minutes until light and fluffy.
Assembling the Cake
- Place one cooled cake layer on a serving plate.
- Spread a generous layer of coconut frosting on top.
- Add the second cake layer and frost the top and sides.
- Garnish with toasted coconut flakes and fresh strawberry slices for a vibrant, elegant finish.
Presentation Tips
- Use a cake turntable for even frosting.
- Chill the cake before slicing for cleaner cuts.
- Pipe additional frosting rosettes and add mint leaves for a fresh pop.
Tips & Tricks for the Best Strawberry Coconut Cake
- Use room-temperature ingredients: Butter, eggs, and coconut milk mix more evenly when not cold.
- Don’t overmix the batter: This keeps the cake soft and fluffy.
- Fold in strawberries gently: This prevents them from sinking to the bottom.
- Toasting coconut flakes enhances their flavor and adds visual appeal.
- Refrigerate the cake if not serving right away. It keeps well for 2–3 days.
Storage & Freezing
- Storage: Keep in the refrigerator in an airtight container for up to 4 days.
- Freezing: Wrap individual slices or whole layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Strawberry Coconut Cake – Quick Recipe Card
Description:
A light and fluffy cake filled with fresh strawberries and shredded coconut, finished with a creamy coconut buttercream frosting. Perfect for spring gatherings and summer parties.
Total Time:
Prep Time: 25 minutes
Cook Time: 35 minutes
Cool + Assemble: 45 minutes
Total Duration: 1 hour 45 minutes
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 1 ½ cups fresh strawberries, diced
For the Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–3 tbsp coconut milk or cream
- 1 tsp vanilla extract
Optional Garnishes:
- Toasted coconut flakes
- Fresh strawberry slices
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, sift flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well.
- Add vanilla, then mix in dry ingredients alternately with coconut milk.
- Fold in shredded coconut and diced strawberries.
- Divide batter between pans and bake for 30–35 minutes. Cool completely.
- For frosting, beat butter until smooth. Add powdered sugar gradually, then coconut milk and vanilla. Beat until fluffy.
- Assemble layers, frost, and garnish with toasted coconut and strawberries.
- Chill before slicing for best presentation.