Strawberry Coconut Cake Recipe

Strawberry Coconut Cake Recipe

This recipe for Strawberry Coconut Cake is a delightful fusion of fruity sweetness and tropical flair. The combination of fresh strawberry puree and creamy coconut frosting creates a symphony of flavors that tantalizes the taste buds. 

The process of reducing the coconut milk adds a depth of richness to the frosting, while the dried strawberry slices provide a whimsical touch of decoration. 

Assembling the cake into four layers elevates its visual appeal, making it a showstopper for any occasion. 

The careful balance of textures, from the moist cake layers to the fluffy frosting, ensures each bite is a gratifying experience. 

Plus, the subtle hint of coconut throughout adds a refreshing twist to the classic strawberry cake. 

Whether enjoyed as a dessert for a special celebration or simply as a treat to brighten your day, this Strawberry Coconut Cake is sure to leave a lasting impression with its irresistible taste and charming presentation.

Making Strawberry Coconut Cake

Strawberry Coconut Cake Recipe Easy Guide

Few things are as delightful as a homemade cake, especially when it’s infused with the vibrant flavors of strawberries and coconut. 

This recipe for Strawberry Coconut Cake is a true celebration of freshness and sweetness, perfect for any occasion or simply as a treat for yourself.


For the Cake:

  • 3 cups (375g) all-purpose flour
  • 2 cups (400g) sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 3/4 cup (177ml) vegetable oil
  • 1 1/2 cups strawberry puree
  • 1 teaspoon vanilla extract
  • 4 eggs

For the Coconut Frosting:

  • 1 cup (226g) butter, softened
  • 4 cups (500g) powdered sugar
  • About 1/2 cup reduced coconut milk*
  • 1/8 teaspoon salt
  • For Decoration:
  • 6 strawberries
  • Coconut flakes


  1. Preheat your oven to 325°F (163°C). Butter and flour two 6×3-inch cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside.
  3. In another bowl, whisk together the vegetable oil, strawberry puree, vanilla extract, and eggs until fully combined.
  4. Slowly pour the wet ingredients into the dry ingredients while whisking continuously until there are no lumps and the mixture is well combined.
  5. Divide the batter evenly between the prepared cake pans and bake for 45 minutes to 1 hour, or until the tops of the cakes spring back when lightly touched.
  6. Run a knife around the edges of the pans to loosen the cakes, then invert them onto wire racks to cool completely.
  7. Once cooled, trim the domed tops of the cakes to make them completely flat, then slice each cake in half horizontally to create four layers.
  8. To make the coconut frosting, start by reducing the coconut milk: Bring one can of coconut milk to a boil in a large saucepan over medium-high heat. 
  9. Reduce the heat to medium-low and simmer until the coconut milk has reduced to about half its volume. 
  10. Remove from heat, transfer to a bowl, and chill in the fridge until completely cool.
  11. In the bowl of a stand mixer, combine the softened butter, powdered sugar, and salt. 
  12. Mix with the whisk attachment until creamy. Gradually drizzle in the reduced coconut milk while mixing on high speed until the frosting becomes light and fluffy. 
  13. Adjust the amount of coconut milk as needed to achieve the desired consistency. To decorate, thinly slice the strawberries while leaving the stems intact. 
  14. Place the slices on a baking sheet lined with parchment paper or a silpat, and bake in the oven at the lowest temperature until they are crisp, about 3 hours. 
  15. Let cool completely before removing them from the baking sheet.
  16. To assemble the cake, spread a layer of coconut frosting between each cake layer, chilling for about 20 minutes between each addition to help the frosting set.
  17. Once all layers are stacked, apply a thin, even layer of frosting over the entire cake (a crumb coat) and chill for another 20 minutes. Then, apply a final layer of frosting over the entire cake.
  18. Immediately decorate the cake with the dried strawberry slices and coconut flakes.
  19. Refrigerate the cake until about 30 minutes before serving to ensure the frosting stays firm.
  20. Now, slice into this heavenly creation and savor every delicious bite of this Strawberry Coconut Cake. 

Enjoy the burst of flavors and the moist, tender texture that will leave you craving for more!

Frequently Asked Questions

1. What Are The Essential Ingredients For A Strawberry Coconut Cake?

Key ingredients include fresh strawberries, cake flour, baking powder, baking soda, salt, butter, sugar, vanilla extract, eggs, and coconut milk. For the frosting, you’ll typically need cream cheese, butter, powdered sugar, coconut extract, and coconut flakes for garnish​​​​​​.

2. Can I Use Frozen Strawberries Instead Of Fresh?

Yes, frozen strawberries can be utilized, particularly when fresh strawberries are not in season. Just ensure they’re thawed and drained properly before use​​.

3. What Equipment Is Necessary For Making Strawberry Coconut Cake?

Basic baking equipment such as a blender, hand or stand mixer, cake pans, and a sifter for the flour is recommended to achieve the best cake texture​​​​.

4. How Do I Prevent The Cake From Becoming Too Dense?

Sifting the flour is crucial for a light and airy cake. It’s a simple step that significantly impacts the cake’s texture​​.

5. What Are Some Decorative Ideas For The Cake?

Besides the classic frosting and strawberry garnish, consider dusting with powdered sugar or adorning with fresh-cut flowers for a beautiful presentation​​.

6. How Long Does It Take To Make A Strawberry Coconut Cake?

The total time, including preparation, baking, and assembly, can vary but generally falls within 1 to 3 hours, depending on the specific recipe and your efficiency​​​​​​.

7. What Type Of Frosting Pairs Well With This Cake?

A coconut cream cheese frosting is commonly recommended for its creamy texture and complementary flavors with the strawberry and coconut cake​​​​.

8. Can I Make This Cake Without Cake Flour?

Yes, you can substitute all-purpose flour for cake flour. For every cup of all-purpose flour, remove 2 tablespoons and replace with cornstarch to mimic the lighter texture of cake flour​​.

9. Are There Any Variations To The Classic Recipe?

Yes, the cake can be customized with various mix-ins or toppings such as additional fresh fruits, chocolate chips, or even a drizzle of strawberry sauce to enhance the flavor​​​​.

10. How Should The Cake Be Stored?

It’s best to store the cake in an airtight container in the refrigerator, especially if it’s frosted with cream cheese frosting, to maintain freshness and prevent spoilage​​.


In summary, this Strawberry Coconut Cake recipe offers a delicious blend of flavors, combining strawberries with coconut for a tasty treat. With moist cake layers and creamy frosting, it’s sure to please anyone’s sweet tooth. 

Whether you’re baking for a special occasion or just craving something indulgent, this recipe is easy to follow and promises a delightful outcome. 

By following the steps carefully, you’ll create a homemade dessert that’s both impressive and satisfying. So why not give it a try and enjoy a slice of this delightful cake with friends and family?

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *