Strawberry Coconut Cake is a delicious and easy-to-fix dessert that’s perfect for summer. It is a light, moist, heavenly coconut cake topped with creamy frosting; served with fresh strawberries and strawberry sauce. A guaranteed way to make any occasion deliciously elegant!
I loved being able to cut into the cake and the bright pink strawberry cake was inside! It was so moist and tender and baked to perfection in the oven. But let me just tell you about my favorite part of the cake! The coconut cream cheese frosting!
I love cream cheese frosting anyway but when you add some coconut flavoring to it, I am in heaven! This cake frosted so beautifully and looked delicious with the coconut flakes on the outside. I topped with some fresh strawberries and this cake was a hít!
As you know from many of the recipes I’ve shared here, I delight in things that look and taste special but are simple to make. This cake is just that! If you are looking for a delicious and unique cake to make, look no further. If you love strawberries and coconut then you will love this cake as much as we did!
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup butter
5 egg yolks
4 egg whítes
1/4 teaspoon salt
2 cups sugar
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/4 cup sweetened shredded coconut loosely packed
2 teaspoons coconut extract
1/2 cup butter
8 ounces cream cheese room temperature
3 cups powdered sugar
1 1/2 cups sweetened shredded coconut
1/2 small lemon juiced
1/3 cup strawberry preserves or jam
2 cups diced strawberries
Additional strawberry halves for garnish
For the cake:
Preheat the oven to 350°F. Spray two round 9-inch cake pans with nonstick cooking spray. Line the bottom of each pan with a circle of parchment paper.
Whisk together the lukewarm buttermilk and baking soda in a mixing bowl. Set aside.
In a medium bowl, stir flour and coconut until combined.
In a bowl of electric mixer with paddle attachment, beat together sugar and butter on medium speed until light and fluffy. Add egg yolks one at a time, beating after each addition until completely mixed. Beat in vanilla, almond, and coconut extracts.
On low speed, alternately add flour mixture in 3 additions and buttermilk in 2 additions, beginning and ending with flour mixture. Continue to mix until completely mixed.
In another large bowl, beat egg whítes and 1/4 teaspoon salt to soft peaks.
Fold half of the egg whíte mixture into the batter gently; fold in the remaining egg whíte mixture until well mixed.
Divide batter between prepared cake pans and bake for about 30-35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean.
Cool on rack for 5 minutes; run a small knife around the edge of each pan and carefully invert the cake onto the rack. Remove the pans and let the cakes cool completely.
For the frosting:
In a medium bowl, beat together cream cheese, butter, and coconut extract with an electric mixer. Mix in powdered sugar, 1 cup at a time, on medium speed until light, fluffy, and smooth.
For the Strawberry Sauce:
Puree diced strawberries, preserves, and lemon juice in a food processor to make strawberry sauce.
Once the layers are completely cooled, place 1 layer on a serving plate. Spread the top of the layer with the frosting. Place the second layer on top and spread the top and the side of the cake with the remaining frosting. Gently pat the side and the top of the cake with coconut flakes.
Decorate the cake with strawberries and serve with strawberry sauce!