Coconut Strawberry Cake
Coconut Strawberry Cake! It’s a one layer, super moist cake that’s bursting with coconut flavor. Topped with a dreamy strawberry sour cream frosting. It's sweet, tangy, and fresh!
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.
Notes
*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
*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 wil
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.
Strawberry Paste is from ifiGOURMET Provisions
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