I’ve made this cake recipe more times than I can count. Testing, tweaking, and adjusting until it was exactly what I wanted: tender, flavorful, and easy enough to pull off without a fuss!

Along the way, I learned which details really matter, like getting the coconut flavor just right and baking it to that golden, slightly springy finish. Years of recipe testing have taught me what works and what doesn’t, and this one absolutely works.
You can trust that it’s been through all the behind the scenes testing before ever making it to the blog. I want you to feel confident baking it too, whether you’re new to baking or have been doing it for years. It’s simple, it’s pretty, and it tastes even better than it looks.
Check out my white chocolate mousse cake , strawberry cake pops, carrot coconut cake, and strawberry cheesecake as well!
Jump to:
- Why you'll love this coconut strawberry cake recipe!
- Equipment
- Coconut Strawberry Cake Ingredients
- Strawberry Coconut Cake Variations
- How to make strawberry coconut cake
- Coconut Strawberry Cake Pro tips
- Coconut and Strawberry Cake FAQs
- How to store coconut strawberry cake
- Check out more sweet treats!
- 📖 Recipe
Why you'll love this coconut strawberry cake recipe!
- Taste: Bursting with coconut and fresh strawberry flavors, the ultimate springtime treat. Check out my apricot tart recipe too!
- Texture: Moist and tender, but not too airy. This strawberry cake with coconut is substantial and can hold up to the frosting. My chocolate lemon cake has the same texture!
- Ease: A simple, one layer cake made with minimal tools and effort.
- Versatility: This coconut strawberry dessert is perfect for casual gatherings, celebrations, or simply as an everyday dessert.
Equipment
Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
Coconut Strawberry Cake Ingredients

- Buttermilk: Adds moisture and creates a great soft crumb. To make ½ cup of buttermilk, add 1 ½ teaspoons of lemon juice or white vinegar to a measuring cup, then pour in enough milk to reach the ½ cup mark. Stir it together and let it sit for about 5 to 10 minutes before using. It will look slightly curdled, and that is exactly what you want.
- Sour Cream (Full Fat): Makes the frosting tangy, rich, and balances the sweetness.
- Coconut Extract: Essential for infusing the cake with deep coconut flavor.
- Freeze dried Strawberries: Packs intense strawberry flavor into the frosting and adds specks of strawberries throughout. Check out my chocolate strawberry cookies and strawberry brownies if you love freeze dried strawberries!
- Strawberry Paste: For the frosting, I used strawberry paste from IFI Provisions. It’s a game changer, packing intense strawberry flavor without the hassle of cooking down fresh strawberries. It’s perfect for baking, giving the frosting a vibrant color and a fresh, fruity taste without any extra steps.
See recipe card for quantities.
Strawberry Coconut Cake Variations
- Berry Topping: Top the cake with fresh strawberries as a pretty finishing touch and extra strawberry flavor!
- Layer Cake: Double the recipe to create a stunning two-layer cake!
- Citrus Twist: Add a teaspoon of lime or lemon zest to the batter for a tropical zing. Orange chocolate cake is amazing too!
- Chocolate: Chocolate strawberry coconut cake would be incredible!!
- Cake Mix: If you are short on time you can make the strawberry and coconut cake with cake mix! I would add coconut milk and coconut extract to the mix.
This strawberry coconut cake recipe has not been tested with other substitutions. These are just suggestions.
How to make strawberry coconut cake

Step 1. Preheat the oven to 350°F. Line the bottom of an 8 inch round cake pan with an 8 inch round piece of parchment paper and grease the sides and bottom to ensure easy release.

Step 2. In a medium bowl, whisk together the all purpose flour, baking powder, and kosher salt until well combined.

Step 3.In a separate large bowl using a handheld or stand mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each until smooth, add the extracts, mix well. Make sure to scrape down the bowl as needed, get the bottom really well. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk milk until combined, do not over mix. Fold in the shredded coconut.

Step 4. Make the strawberry frosting, mix until fluffy and combined, about 2 minutes. Top the cake with frosting and shredded coconut.
Hint: Top the cake with shredded coconut, it needs more coconut on top for flavor and texture. It reminds me those amazing coconut donuts with the coconut on top!
Coconut Strawberry Cake Pro tips
- Use a Whisk: Mixing the coconut cake batter by hand helps prevent over mixing, which can lead to a dense cake.
- Weigh Your Ingredients: Especially the flour; too much can make the cake dry.
- Pulverize Freeze Dried Strawberries: Turn them into a fine powder so they seamlessly mix into the frosting.
- Top with Coconut: A generous sprinkle of shredded coconut enhances the flavor and gives a great texture.
Coconut and Strawberry Cake FAQs
This can happen if you opened the oven door way too soon, the oven temperature is too low or inconsistent, or there is too much leavening, which makes the cake rise quickly and then fall.
The cake should be stored in the refrigerator, wrapped and placed in an airtight container. Take the cake out 30 minutes before enjoying so the crumb has time to soften.
Absolutely! Coconut and strawberry are a delicious combo, the fresh berry flavor pairs perfectly with the creamy, tropical flavor of coconut.

How to store coconut strawberry cake
Same Day Enjoyment: This cake is best enjoyed the day it’s made.
Refrigeration: Store in an airtight container in the refrigerator for up to three days. Allow it to come to room temperature before serving.
Freezing: Wrap the cake tightly and store in an airtight container. Freeze for up to two months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Check out more sweet treats!
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📖 Recipe

Coconut Strawberry Cake
Equipment
- 8 inch round cake pan metal is best!
- Parchment Paper
- Whisk
- Measuring cups or kitchen scale
- Measuring Spoons
- Mixing bowls
Ingredients
Coconut Cake
- 1 and ¼ cups (156 grams) all purpose flour if not weighing flour make sure to use the fluff and spoon method (see notes)
- 1 ¼ teaspoons baking powder
- ½ teaspoon kosher salt
- 8 tablespoons (113 grams) unsalted butter room temperature
- ¾ cup (150 grams) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- ½ cup buttermilk room temperature, see notes
- ½ cup (44 grams) shredded sweetened coconut
Strawberry frosting using all freeze dried strawberries
- 5 tablespoons (70 grams) salted butter room temperature (add a pinch of salt if you do not have salted butter)
- ¼ cup plus 1 tablespoon (69 grams) sour cream full fat
- 1 teaspoon vanilla extract
- 1 cup plus ⅓ cup (170 grams) powdered sugar
- heaping ¼ cup (28 grams) freeze dried strawberry powder blend or crush freeze dried strawberries until a fine powder forms
- shredded coconut for topping the cake
Strawberry frosting using strawberry paste
- 8 tablespoons (113 grams) salted butter room temperature
- ¼ cup (55 grams) sour cream full fat
- 1 teaspoon vanilla extract
- 2 tablespoons freeze dried strawberry powder blend or crush freeze dried strawberries until a fine powder forms
- 3 tablespoons Strawberry Flavor Paste ifiGOURMET Provisions (linked in notes below)
- 2 and ¼ cups (294 grams) powdered sugar
- shredded coconut for topping the cake
Instructions
Coconut Cake
- Preheat the oven to 350°F
- Line the bottom of an 8 inch round cake pan with an 8 inch round piece of parchment paper and grease the sides and bottom to ensure easy release.
- In a medium bowl, whisk together the all purpose flour, baking powder, and kosher salt until well combined.
- In a separate large bowl using a handheld or stand mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each until smooth, add the extracts, mix well.
- Make sure to scrape down the bowl as needed, get the bottom really well.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix. Fold in the shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Cool down before frosting.
Strawberry frosting using all freeze dried strawberries
- Crush or blend freeze-dried strawberries into a fine powder.
- In a medium mixing bowl, beat the salted butter with a hand mixer or stand mixer on medium speed until it is light and fluffy.
- Add the sour cream and vanilla extract to the butter. Beat until fully combined, scraping down the sides of the bowl as needed.
- Gradually add the powdered sugar, about ¼ cup at a time, mixing on low speed to prevent a mess. Once all the sugar is added, increase the speed to medium-high and beat until smooth and creamy.
- Add the freeze dried strawberry powder to the frosting. Mix on low speed until fully incorporated. Scrape down the sides of the bowl, then beat on medium-high speed until the frosting is light, fluffy, and evenly colored.
- If the frosting is too thick, add a teaspoon of milk or cream at a time until the desired consistency is achieved. If it’s too thin, add a little more powdered sugar.
- Top the cake with the frosting and sprinkle the coconut evenly over the top. Garnish with fresh strawberries.
- See storage in notes below.
Strawberry frosting using strawberry paste
- Crush or blend freeze-dried strawberries into a fine powder.
- In a large mixing bowl, beat the salted butter with a hand mixer or stand mixer on medium speed until it is light and fluffy.
- Add the sour cream and vanilla extract to the butter. Beat until fully combined, scraping down the sides of the bowl as needed.
- Add the freeze-dried strawberry powder and Strawberry Flavor Paste to the butter mixture. Mix on low speed until evenly distributed.
- Gradually add the powdered sugar, about ¼ cup at a time, mixing on low speed to prevent powdered sugar from spilling. Once all the sugar is added, increase the speed to medium-high and beat until smooth and fluffy.
- If the frosting is too thick, add a teaspoon of milk or cream at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar, a tablespoon at a time.
- Top the cake with the frosting and sprinkle the sweetened shredded coconut evenly over the top. Garnish with fresh strawberries.










Kendall says
Absolutely delicious!
Amanda Valsamis says
Yay! thank you! 🙂
Martha says
I made this with my daughter, the cake recipe was incredibly easy. We devoured it!
Amanda Valsamis says
That makes me happy!! So happy you made it together!!
Monica Nair says
is it possible to use unsweetened shredded coconut ? asking as I don’t have sweetened
thanks
Amanda says
Yes if you don't mind it not having the sweetness 🙂 It wont change the recipe outcome