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Strawberry Coconut Cake, sliced, on a cake pedestal.
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5 from 6 votes

Strawberry Coconut Cake

This moist and fluffy Strawberry Coconut Cake has the perfect combination of flavors. It makes for a wonderful spring or summer dessert.
Prep Time20 minutes
Cook Time28 minutes
Additional Time45 minutes
Total Time1 hour 33 minutes
Course: Dessert
Cuisine: American
Servings: 15
Author: Melissa and Bebe

Ingredients

For the Strawberry Cupcakes

  • 1 ½ sticks unsalted butter, softened (170g)
  • 2 cups white sugar (400g)
  • 3 large eggs, room temperature (Place eggs in a bowl of warm water for five minutes if in a hurry.)
  • 3 cups cake flour (342g)
  • 2 teaspoons baking powder (8g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • 1 cup sour cream (full fat) (227g)
  • ½ cup plus two tablespoons strawberry puree (Puree fresh or frozen, thawed strawberries) (140g) Liquefy in a blender or food processor. We did not heat on stovetop.
  • ⅓ cup vegetable oil (68g ) (We use canola oil)
  • 2 teaspoons strawberry extract (We often use Watkins brand.) (8g) (If no extract, you can substitute 2 Tablespoons powdered strawberry jello.)
  • ½ cup flaked sweetened coconut (optional) to fold into cake batter.
  • *Pink Coloring Gel- Optional for desired color. We used a small amount.

Coconut Cream Cheese Frosting

  • 2 sticks unsalted butter, softened (226g total)
  • 16 oz cream cheese, softened We used two 8 oz packages, full fat.
  • 1 ½ teaspoons coconut extract (adjust to your liking) (6g)
  • 1 teaspoon vanilla extract (4g)
  • 6 to 6 ½ cups powdered sugar (747g)
  • pinch salt

Coconut Whipped Cream Filling

  • 1 cup heavy cream (240g)
  • ¼ cup powdered sugar (29g)
  • 2 teaspoons coconut extract adjust amount to your liking

Fresh Strawberries

  • Fresh strawberries, sliced, to scatter over the whipped cream filling in between the cake layers. (We also topped our cake with a strawberry.)

Instructions

For the Strawberry Cake Layers

  • Preheat the oven to 350 degrees, grease and flour three 8 inch cake layers. We also like to line our pans with circles of parchment paper.
  • In a medium sized bowl, add cake flour, baking powder, baking soda and salt.  Whisk to blend for 30 seconds.  Set aside.
  • In another bowl combine the sour cream, strawberry puree, strawberry extract and vegetable oil, blend and set aside.
  • In the bowl of your mixer blend the butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color. If using pink coloring gel, you can add it now or at any time during the mixing process.
  • Add the eggs one at a time, mixing after each until the yolk is blended
  • With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2  additions of wet ingredients.)
  • Mix just until combined. Fold in the ½ cup of flaked coconut. Divide the batter between the three prepared 8 inch cake pans.
  • Bake at 350 degrees for 25-30 minutes or until an inserted toothpick comes out clean or with just a few crumbs attached. The cakes should spring back when lightly touched.

Coconut Cream Cheese Frosting

  • Add the butter to the mixing bowl and mix until smooth.
  • Add the softened cream cheese, mixing with the butter until well incorporated and smooth.
  • Add the coconut and vanilla extracts
  • Slowly add the powdered sugar, mixing until smooth. Mix on low to medium until smooth and incorporated.
  • Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so.

Coconut Whipped Cream

  • Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
  • Pour the whipping cream, powdered sugar and coconut extract into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
  • Mix until the whipping cream thickens to stiff peak stage. (This means, the whipped cream is thick enough that it holds a peak when the beaters or whisk attachment is lifted from the whipped cream.)

Assembling the Cooled Cake Layers

  • Place the first cake layer on the cake base or pedestal. Pipe a dam of cream cheese frosting around the edge of the layer (about ¼-1/2 inch from the edge). We do this with a disposable piping bag with the tip snipped away.
  • Fill with a layer of whipped cream, and top with a layer of strawberry slices. Then, top with the next cake layer and repeat. Then, top with the last cake layer. Fill in any gaps between cake layers with frosting.
  • Apply a thin coat of frosting around the sides and on top of the cake. Then, freeze for about 15 minutes to firm everything up before applying the second coat of frosting.
    If you frosting is too soft, place the bowl in the freezer for 5-10 minutes (or longer in the refrigerator) until the consistency thickens.
  • Press flaked coconut gently on top and around the sides of the frosted cake. We topped ours with a strawberry.
  • This cake should be refrigerated. However, for the very best flavor and texture, bring the cake out of the refrigerator 2-3 hours before serving. This will allow it time to warm and soften.

Notes

Substitution for cake flour:  Using all purpose flour (plain in the UK) for each cup of flour in a recipe, remove 2 Tablespoons of flour replace with 2 Tablespoons cornstarch (cornflour in the UK).  This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.           
This recipe makes 7 cups batter. 
Fresh or frozen strawberries can be used.