Description
This Coconut Strawberry Cake is a luscious and moist layered dessert featuring a tender coconut-infused cake filled and frosted with a creamy cream cheese buttercream. The cake layers are enhanced with shredded coconut and fresh strawberries both inside and as a beautiful topping, creating a perfect balance of sweet tropical and fruity flavors. Toasted coconut on the sides adds a delightful texture contrast, making this cake a stunning centerpiece for any celebration or special occasion.
Ingredients
Cake 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
Frosting Ingredients
- 1 cup unsalted butter, room temperature
- 16 oz cream cheese, room temperature
- 1½ tsp vanilla extract
- 3¾ – 4 cups confectioner’s sugar
Toppings
- 1½ cups sweetened shredded coconut
- 1½ pounds fresh strawberries, stemmed, hulled, and diced
- 12 oz fresh strawberries, halved or whole for decoration
Instructions
- Prepare Cake Pans and Preheat Oven: Preheat your oven to 350°F (177°C). Spray three 8-inch or 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Stir together until well mixed.
- Add Butter: Add the unsalted butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
- Incorporate Eggs: In a medium bowl, whisk together the egg whites and whole eggs until combined. Add the eggs to the mixer in two additions, mixing well after each addition. Be sure to scrape down the sides and bottom of the bowl between additions for even mixing.
- Add Coconut, Milk, and Extracts: Add the shredded coconut, whole milk, vanilla extract, and almond extract to the batter. Mix until the batter becomes fluffy and everything is well combined.
- Divide Batter and Bake: Evenly divide the batter among the three prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool Cakes: Allow the cakes to cool in the pans for 5 minutes. Then invert the cakes onto wire racks to cool completely.
- Make Frosting: Using a stand mixer, beat together the butter, cream cheese, and vanilla extract on medium-high speed until smooth and well combined.
- Add Confectioner’s Sugar: Gradually add the confectioner’s sugar one cup at a time, mixing well after each addition, until the frosting reaches your desired thickness and consistency.
- Toast Coconut: In a large, dry skillet, toast the shredded sweetened coconut over medium-low heat. Stir it frequently until it turns a light golden brown color, then remove from heat and let cool.
- Assemble Cake – First Layer: Place one cake layer on a serving plate. Spread a thin layer of frosting over the layer, then sprinkle 2 cups of the diced strawberries evenly on top.
- Assemble Cake – Second Layer: Add the second cake layer on top, gently pressing down to secure the layers. Spread another layer of frosting, then sprinkle with 2 more cups of diced strawberries.
- Assemble Cake – Final Layer and Frost: Place the third cake layer on top and gently press to adhere. Frost the entire top and sides of the cake with the remaining frosting.
- Add Toasted Coconut to Sides: Gently press the toasted coconut onto the sides of the frosted cake to decorate and add texture.
- Chill Before Serving: Refrigerate the assembled cake until ready to serve to allow the frosting to set.
- Decorate with Fresh Strawberries: Just before serving, arrange the halved or whole fresh strawberries on top of the cake for a beautiful, fresh finishing touch.
Notes
- Ensure all eggs and dairy ingredients are at room temperature for best mixing results and a tender crumb.
- Using parchment paper on the cake pans helps prevent sticking and ensures easy cake removal.
- To toast coconut evenly, stir frequently and watch carefully to prevent burning.
- The cake is best served chilled but can be brought to room temperature before serving for a softer texture.
- This cake can be made a day ahead; store it covered in the refrigerator to allow flavors to meld.
- For a dairy-free version, substitute butter and cream cheese with nondairy alternatives but results may vary.
