Craving a taste of sunshine? This Strawberry Coconut Layer Cake recipe brings together juicy strawberries and creamy coconut in a delightful, easy-to-make dessert. You’ll love creating this beautiful and delicious treat, perfect for any occasion.
Key Ingredients & Substitutions:
- Fresh Strawberries: You can use frozen strawberries, thawed and drained, in a pinch for this strawberry cake recipe.
- Coconut Milk: Full-fat coconut milk is best for richness. Light coconut milk can be used for a slightly less rich cake.
- All-Purpose Flour: A gluten-free baking blend can be substituted for a gluten-free version of this delightful strawberry cake.
- Granulated Sugar: Coconut sugar can be used as a natural alternative.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup full-fat coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely diced
For the Coconut Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup full-fat coconut milk
- 1 teaspoon vanilla extract
- ½ cup shredded sweetened coconut flakes, plus more for garnish
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools Needed: Two 8-inch round cake pans, electric mixer, saucepan.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. This ensures your beautiful strawberry cake layers won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure everything is well combined for an even texture in your strawberry cake.
3. Mix Wet Ingredients
In a separate bowl, cream together the softened butter and coconut milk until smooth. Beat in the eggs one at a time, then add the vanilla extract. Your wet mixture is now ready for your strawberry cake batter.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Gently fold in the finely diced fresh strawberries.
5. Bake the Cake Layers
Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake layers cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Make the Strawberry Filling
While the cakes cool, combine sliced strawberries, ¼ cup granulated sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely. This will be a delicious element in your strawberry cake.
7. Prepare the Coconut Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter until light and fluffy. Gradually add the powdered sugar, then beat in the coconut milk and vanilla extract. Fold in the shredded sweetened coconut flakes. This creamy frosting is perfect for your strawberry coconut layer cake.
8. Assemble Your Strawberry Coconut Layer Cake
Place one cooled cake layer on your serving plate. Spread an even layer of the strawberry filling over the top, leaving a small border. Top with the second cake layer. Generously frost the entire cake with your coconut cream cheese frosting.
9. Decorate and Serve
Garnish your finished strawberry cake with extra shredded coconut flakes and fresh strawberry slices, if desired. Chill for at least 30 minutes before slicing and serving. Enjoy your homemade strawberry cake!
Variation Ideas:
- Lemon Zest: Add the zest of one lemon to the cake batter for a brighter flavor in your strawberry cake.
- Toasted Coconut: Lightly toast the shredded coconut flakes before adding them to the frosting for a nuttier flavor.
- Mini Cakes: Bake in cupcake tins for individual strawberry cake servings.
Storage Instructions:
Store any leftover Strawberry Coconut Layer Cake in an airtight container in the refrigerator for up to 3-4 days. This cake is best served at room temperature, so let it sit out for about 15-20 minutes before enjoying.
Frequently Asked Questions (FAQ):
Can I use frozen strawberries for the cake batter?
Yes, you can use frozen strawberries, thawed and drained, for the cake batter and filling in this strawberry cake recipe.
How do I prevent my cake layers from sticking?
Properly greasing and flouring your pans, or using parchment paper circles, will help prevent your strawberry cake layers from sticking.
Can I make this cake ahead of time?
You can bake the cake layers and make the strawberry filling a day in advance. Store them separately and assemble the strawberry cake on the day you plan to serve it.
What if my frosting is too thin?
If your coconut cream cheese frosting is too thin, gradually add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency for your strawberry cake.
Is it possible to make this a sheet cake?
Yes, you can adapt this recipe for a 9×13 inch sheet pan. Adjust baking time as needed; it will likely be shorter.
Can I substitute other fruits for the strawberries?
While this is a strawberry cake recipe, you could experiment with other soft fruits like raspberries or blueberries for a different flavor profile.