Strawberry Coconut Cake

Picture this: a cake so irresistibly moist, each forkful delivers the tropical sweetness of coconut paired with the juicy burst of fresh strawberries. This Strawberry Coconut Cake isn’t just another dessert – it’s a showstopper that will blow your mind with its perfect balance of flavors and textures.

What makes this cake truly special?

• A heavenly flavor combination: The rich, nutty notes of coconut extract and shredded coconut mingle beautifully with the bright, fruity taste of fresh strawberries
• Unforgettable texture: Cake flour creates an incredibly tender crumb, while the coconut cream cheese frosting adds luxurious creaminess
• Stunning presentation: Pressed with toasted coconut flakes and garnished with ruby-red strawberry slices, this is a cake that looks as spectacular as it tastes

Perfect for birthdays, summer gatherings, or anytime you want to treat yourself, this recipe walks you through every step – from preparing the cake batter to achieving bakery-quality layers. Whether you’re an experienced baker or trying your first layer cake, you’ll find this recipe easy to make with readily available ingredients.

The secret lies in using quality coconut products (like full-fat coconut milk and pure coconut extract) and fresh, ripe strawberries. When baked at 350°F until a toothpick comes out clean, you’re guaranteed moist cake layers that stay fresh for days.

As you read on, you’ll discover:

• The perfect ratio of strawberry to coconut flavor
• How to prevent soggy layers when working with juicy berries
• Professional tips for the fluffiest coconut frosting
• Clever ways to adapt the recipe (like using frozen strawberries in a pinch)

Get ready to bake a cake that will have everyone asking for seconds – and the recipe! This strawberry coconut cake isn’t just delicious; it’s an experience that engages all the senses, from its tempting aroma as it bakes to its gorgeous presentation at the table.

Key Benefits

This strawberry coconut cake isn’t just delicious—it’s packed with advantages that make it stand out from ordinary desserts. Here’s why this recipe deserves a permanent spot in your baking repertoire:

1. Unbeatable Flavor Harmony

• The natural sweetness of ripe strawberries perfectly balances the rich, nutty coconut flavor
• Unlike artificial-tasting cakes, this recipe uses real strawberry puree and pure coconut extract for authentic, vibrant flavors
• The cream cheese frosting adds a subtle tang that cuts through the sweetness, creating a more sophisticated dessert

2. Perfect Cake Texture Every Time

• Cake flour (or the proper substitute) ensures an ultra-soft, tender crumb
• The addition of coconut milk keeps the layers incredibly moist without being dense
• Proper baking at 350°F yields a light, fluffy structure that still holds up to layering

3. Visually Stunning Presentation

• The contrast between white coconut frosting and vibrant red strawberries makes for a gorgeous dessert centerpiece
• Pressing toasted coconut flakes on the sides adds elegant texture and professional flair
• Sliced strawberries between layers create beautiful visible stripes when cut

4. Make-Ahead Convenience

• The unfrosted cake layers can be frozen for up to 1 month—perfect for advance prep
• Frosted cake maintains quality in the fridge for 3-4 days, with flavors actually improving
• Unlike many fruit cakes, this one doesn’t get soggy thanks to proper strawberry preparation techniques

5. Adaptable for Different Needs

• Easily converted to cupcakes for portable portions
• Can be made with frozen strawberries when fresh aren’t available
• Dairy-free and vegan variations work beautifully (see Pro Tips section)

6. Crowd-Pleasing Appeal

• Satisfies both fruit lovers and those who prefer rich, creamy desserts
• The tropical coconut twist makes it feel special compared to standard strawberry cakes
• Suitable for everything from casual family dinners to formal celebrations

What truly sets this cake apart is how these benefits work together—the flavor combination intrigues first-time tasters, the texture keeps them coming back for more, and the visual appeal makes it memorable. Whether you’re baking to impress guests or simply treating yourself, this recipe delivers on every level.

Ingredients

Creating the perfect strawberry coconut cake starts with quality ingredients. Each component has been carefully selected to achieve the ideal balance of fluffy texture, bold strawberry-coconut flavor, and luxurious creaminess. Here’s your complete shopping list, along with expert notes on why each ingredient matters.

For the Cake Layers (Makes three 8-inch layers)

Pro Ingredient Notes:

• Cake flour substitute: Replace with 2 ¼ cups all-purpose flour + ¼ cup cornstarch
• Strawberry puree: Blend 1 ¼ cups chopped strawberries, then strain through a fine mesh sieve

For the Coconut Cream Cheese Frosting

Frosting Enhancers:

• 1 cup toasted coconut flakes (for coating sides)
• ½ tsp vanilla extract (optional flavor balance)

For Assembly

• Fresh strawberries (1 cup sliced) – pat dry with paper towels to prevent sogginess
• Optional garnish: Whole strawberries, edible flowers, or white chocolate shavings

Ingredient Science Breakdown

1. Why cake flour?
   • Lower protein content (7-9% vs. 10-12% in AP flour) prevents gluten development
   • Results in that coveted tender, melt-in-your-mouth crumb
2. Dual leaveners
   • Baking powder provides initial rise when batter is mixed
   • Baking soda reacts with strawberry acids for additional lift during baking
3. Coconut products hierarchy
   • Extract delivers concentrated flavor
   • Milk adds moisture and subtle taste
   • Shredded coconut provides textural contrast
4. Strawberry prep secrets
   • Straining removes seeds that can make cake gritty
   • Reducing puree (simmer 5 mins) intensifies flavor without extra liquid

Storage Notes:

• Unopened coconut milk: 2-3 years pantry
• Shredded coconut: 6 months freezer for freshest taste
• Cake flour: 1 year in airtight container

Instructions

Follow these step-by-step directions carefully to create a perfectly moist, flavorful strawberry coconut cake with professional results.

Step 1: Prep Work (10 minutes)

✅ Preheat oven to 350°F (175°C) – Use an oven thermometer for accuracy
✅ Prepare cake pans:

• Grease three 8-inch round cake pans with butter or baking spray
• Line bottoms with parchment paper circles
• Lightly dust sides with cake flour

✅ Prep strawberries:

• Wash and hull 1 ½ cups fresh strawberries
• Blend into puree, then strain through a fine-mesh sieve to remove seeds (yields ~1 cup)

Step 2: Make the Cake Batter (15 minutes)

Dry Ingredients

1. In a large mixing bowl, whisk together:
   • 2 ½ cups cake flour
   • 1 ½ cups granulated sugar
   • 1 tbsp baking powder
   • ½ tsp baking soda
   • ½ tsp salt

Wet Ingredients
2. In a separate bowl, combine:

• ¾ cup full-fat coconut milk (shake can first)
• ½ cup vegetable oil
• 3 large eggs (room temperature)
• 1 tsp pure coconut extract

Combine
3. Gradually add wet ingredients to dry ingredients

• Mix on low speed just until incorporated (~30 sec)
• Scrape bowl with rubber spatula

4. Fold in by hand:
   • 1 cup strained strawberry puree
   • ½ cup sweetened shredded coconut
   • Do not overmix – small lumps are OK

Step 3: Bake the Layers (25-30 minutes)

1. Divide batter evenly between prepared pans (~2 cups per pan)
   • Use a kitchen scale for precision
2. Bake on center rack at 350°F for:
   • 25 min – Check for doneness
   • Up to 30 min total – Cake is done when:
     • Edges pull away from pan
     • Toothpick inserted in center comes out clean
     • Top springs back when lightly pressed
3. Cool properly:
   • Let cakes cool in pans for 10 minutes
   • Transfer to wire rack to cool completely (~1 hour)
   • Tip: Wrap warm layers in plastic wrap to retain moisture

Step 4: Make Coconut Cream Cheese Frosting (10 minutes)

1. Beat until creamy:
   • 8 oz cream cheese (softened)
   • ½ cup unsalted butter (softened)
2. Gradually add:
   • 4 cups powdered sugar (1 cup at a time)
   • 1 tsp coconut extract
3. Whip in:
   • ½ cup coconut cream (thick part from chilled can)
   • Beat 2-3 minutes until light and fluffy

Step 5: Assemble the Cake (20 minutes)

Layer 1

1. Place first cake layer on serving plate
2. Spread ¾ cup frosting evenly
3. Arrange ½ cup sliced strawberries in single layer

Layer 2
4. Repeat with second layer

Final Layer
5. Top with third cake layer
6. Apply thin crumb coat of frosting over entire cake
7. Chill 15 minutes to set

Decorate
8. Frost sides and top with remaining frosting
9. Press toasted coconut flakes onto sides
10. Pipe swirls on top and garnish with fresh strawberries

Chill at least 1 hour before slicing

Pro Tips and Variations

Take your strawberry coconut cake from great to extraordinary with these professional techniques and creative adaptations.

Texture Perfection Tips

For Ultra-Moist Cake:

• Brush cooled layers with coconut simple syrup (simmer ¼ cup coconut milk + 2 tbsp sugar)
• Replace ¼ cup oil with coconut oil for richer flavor
• Add 1 tbsp instant vanilla pudding mix to dry ingredients

Preventing Soggy Layers:

• Pat sliced strawberries dry with paper towels before layering
• Spread a thin buttercream dam around each layer edge before adding fruit
• Dust strawberry slices with 1 tsp cornstarch to absorb excess juice

Fluffiest Frosting Secrets:

• Chill mixing bowl & beaters 15 minutes before whipping
• Use cold coconut cream – scoop only the solid portion from the can
• If frosting gets too soft, refrigerate for 10 minutes then re-whip

Flavor Boosters

Next-Level Coconut Taste:

• Toast shredded coconut at 325°F for 5-7 minutes before adding to batter
• Infuse coconut milk with 1 tbsp coconut flakes (heat gently, then strain)
• Add ½ tsp coconut rum to frosting

Enhanced Strawberry Flavor:

• Macerate puree with 1 tbsp sugar for 30 minutes before straining
• Swirl in 2 tbsp freeze-dried strawberry powder with dry ingredients
• Layer in strawberry jam between cake layers

Dietary Adaptations

Gluten-Free Version:

• Substitute 1:1 gluten-free flour blend (like Bob’s Red Mill)
• Add ½ tsp xanthan gum if blend doesn’t contain it
• Bake in greased pans only (no flour dusting)

Vegan/Dairy-Free:

• Eggs → flax eggs (3 tbsp ground flax + 9 tbsp water)
• Butter → vegan butter sticks (like Miyoko’s)
• Cream cheese → Kite Hill almond cream cheese
• Frost with coconut whipped cream instead

Reduced Sugar:

• Decrease cake sugar to 1 cup + add ½ tsp stevia
• Frosting: Use erythritol powdered sugar
• Sweeten strawberries with monk fruit extract

Creative Variations

Tropical Twist:

• Add ½ cup diced pineapple (well-drained) to batter
• Mix ¼ cup toasted macadamia nuts into frosting
• Garnish with kiwi slices and passionfruit drizzle

Elegant Celebration Cake:

• Soak layers with rosé wine syrup
• Add edible gold leaf accents
• Pipe frosting with ruffle technique

Quick & Easy Shortcuts:

• Use quality strawberry cake mix + add coconut extract/milk
• Substitute coconut yogurt for half the oil
• Frost with stabilized whipped cream for lighter option

Storage & Make-Ahead

Freshness Timeline:

• Room temp: 2 hours (for serving)
• Refrigerated: 4 days in airtight container
• Frozen (unfrosted layers): 3 months wrapped in plastic + foil

Reviving Leftovers:

• Microwave slices 10 seconds with drizzle of coconut milk
• Transform scraps into cake pops with leftover frosting

Party Planning:

• Bake layers up to 2 days ahead – wrap tightly in plastic
• Frosting can be made 3 days in advance – store in fridge, then re-whip
• Assemble cake 1 day before serving for flavors to meld

Troubleshooting Guide

Problem | Solution
Cake too dense | Check baking powder freshness & don’t overmix
Frosting too runny | Chill bowl, add ¼ cup more powdered sugar
Strawberries sinking | Toss with 1 tbsp flour before folding in
Dry texture | Reduce bake time by 3-5 minutes next time
Layers sticking | Always line pans with parchment

Master these techniques and you’ll have a versatile recipe base for countless delicious variations. The perfect balance of strawberry freshness and coconut richness awaits your personal touch!

Serving Suggestions

Transform your strawberry coconut cake into a show-stopping dessert experience with these presentation ideas and pairing recommendations.

Presentation Techniques

1. The Classic Elegance

• Serve on a plain white cake stand to highlight the colorful layers
• Top with a halved strawberry and toasted coconut flakes
• Dust lightly with powdered sugar using a fine-mesh sieve

2. Tropical Party Style

• Skewer whole strawberries and toasted coconut marshmallows as cake toppers
• Scatter edible hibiscus flowers around the base
• Serve with pineapple-shaped cocktail picks for guests

3. Rustic Charm

• Use an offset spatula to create swoops in the frosting
• Press untoasted coconut flakes roughly onto sides
• Arrange wild strawberry sprigs artfully on top

Temperature Tips

• Best served slightly chilled: Remove from fridge 30 minutes before serving
• For maximum flavor: Bring to room temperature (about 1 hour out of fridge)
• Warm option: Microwave individual slices for 8-10 seconds

Portion Guide

Pro Tip: Use a sharp knife dipped in hot water for clean cuts

Perfect Pairings

Beverage Companions

• Sparkling: Prosecco or coconut water spritzers
• Hot drinks: Vanilla rooibos tea or coconut latte
• Dessert wines: Moscato or late-harvest Riesling

Accompaniments

• Sauces: Drizzle plates with strawberry coulis or dark chocolate ganache
• Ice creams: Coconut, vanilla bean, or strawberry sorbet
• Textural contrasts: Candied coconut chips or almond brittle

Special Occasion Ideas

1. Bridal/Baby Showers

• Create mini 3-tiered versions in 4″, 6″, and 8″ sizes
• Add sugar flowers matching the event’s color scheme

2. Summer BBQs

• Make as sheet cake for easy serving
• Top with grilled strawberry halves

3. Holiday Twist

• Add peppermint extract to frosting for Christmas version
• Decorate with candy cane dust and fresh mint

Leftover Makeovers

1. Breakfast Parfait
   Layer chunks with:

• Greek yogurt
• Granola
• Fresh berries

2. Ice Cream Sandwich
   Press between:

• Coconut ice cream
• Dip edges in chocolate

3. French Toast
   Dip slices in:

• Egg custard with coconut milk
• Pan-fry in butter

Gifting Ideas

• Individual mason jars with layered cake and frosting
• Mini loaf pans wrapped in parchment and twine
• Cake truffles rolled in coconut from trimmed edges

This versatile dessert transitions beautifully from casual gatherings to formal events. The bright strawberry notes and tropical coconut create a universally appealing treat that delights both traditional and adventurous palates.

FAQs

Is coconut milk good or bad for you?
In moderation, coconut milk offers health benefits:
✓ Contains lauric acid (supports immunity)
✓ Provides healthy medium-chain fats
✓ Dairy-free alternative
Just monitor portion sizes due to high calorie content.

What does the liquid inside a coconut taste like?
Coconut water (the clear liquid in young coconuts) tastes:
• Slightly sweet
• Mildly nutty
• Subtly floral
Unlike coconut milk, it’s light and refreshing—nature’s sports drink