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Strawberry Coconut Cake

  • Prep Time: 50 minutes plus cooling
  • Cook Time: 40 minutes
  • Serves: 10 servings
Cake
  • 3 Cups cake flour (not self-rising)
  • 1 Tbsp. baking powder
  • 1 Tsp. salt
  • 1/2 Tsp. baking soda
  • 1/2 Cup unsweetened coconut milk
  • 1/2 Cup whole milk
  • 1 Cup unsalted butter (2 sticks), at room temperature
  • 1 1/2 Cups granulated sugar
  • 1 Tsp. vanilla extract
  • 1/2 Cup sweetened, shredded coconut
  • 4 large eggs
Frosting
  • 12 Ounces reduced-fat cream cheese (Neufchatel), at room temperature
  • 10 Tablespoons unsalted butter, at room temperature
  • 1 Tsp. vanilla extract
  • 2 1/2 Cups confectioners' sugar
Filling and Topping
  • 2/3 Cup sweetened, shredded coconut, toasted
  • 3/4 of a 16-ounce package Driscoll's Strawberries, chopped (about 2 cups)
  • 1/2 of a 16-ounce package Driscoll's Strawberries, sliced lengthwise
Cake
  • Preheat oven to 350°F. Lightly grease bottoms and sides of 2 (9-inch) round cake pans. Line bottoms of each pan with a round of parchment paper. Grease paper and dust each pan with flour, tapping out excess. Set aside.
  • Sift together flour, baking powder, salt and baking soda into a large bowl. Set aside. Combine milk and coconut milk. Set aside. Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment 5 minutes or until light and fluffy. Add eggs, one at a time, with mixer on low speed, scraping down sides of bowl as necessary. Add vanilla. Alternately add flour mixture and milk mixture in several additions, starting and ending with flour mixture, mixing just until combined. Stir in shredded coconut.
  • Spread batter into cake pans and bake 40 minutes or until golden and cake tester inserted into center of cakes comes out clean. Cool on wire rack 10 minutes. Invert to cool completely.
Frosting
  • Beat cream cheese, butter and vanilla with an electric mixer until blended. Add confectioners' sugar and mix on low until combined.
Filling and Assembly
  • Place one cake layer on a cake plate or stand. If cakes have rounded top, gently trim with serrated knife to make flat. Spread a thin layer of frosting on cake layer and top with chopped strawberries, pressing to flatten and help strawberries stay in place. Place other cake layer on strawberries, with flat side up and press down gently to secure. Frost top and sides of cake with remaining frosting. Press toasted coconut evenly on sides of cake and top with concentric circles of sliced strawberries. If not serving cake immediately, refrigerate until ready.
Calories 755.83
Total Fat 43.40 g
Saturated Fat 29.90 g
Cholesterol 191.39 mg
Sodium 343.28 mg
Total Carbohydrates 85.72 g

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