Strawberry Coconut Cake
Sweet strawberries are delicious with this coconut cake frosted with a light cream cheese frosting. The flavors are perfectly balanced and the cake is stunning, yet easy to decorate. If making more than a couple hours ahead of time, store in refrigerator.
- 3 cups cake flour (not self-rising)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cups unsweetened coconut milk
- 1/2 cups whole milk
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cups sweetened, shredded coconut
- 12 ounces reduced-fat cream cheese (Neufchatel), at room temperature
- 10 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners' sugar
Filling and Topping
- 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
- 2/3 cup sweetened, shredded coconut, toasted
- 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.
- 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.
This is amazing cake! It's also good if you subsute a good chocolate cake recipe and do the coconut, frosting, and strawberries from this recipe. I have made this cake 2 times and it's been a huge hit every time - it always ends up looking as beautiful as the picture.
Super easy and super delicious! My 10yr old nearly made it all by himself. I didn't have coconut milk but had so delicious coconut creamer to use. I also don't buy cake flour--I take out about 1-2tbs per cup of flour to make it "cake flour." I also always use less sugar I. All of my baking recipes. Coconut is suh-weet so you can easily take out 3-7 TBS of sugar without noticing at all depending on your taste preference (I call it a reverse heaping cupful!) So good, and super easy to make!