Coconut Strawberry Cake Recipe

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!

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

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!