Coconut Strawberry Cake
Looking for the perfect dessert? This Coconut and Strawberry cake from StirTasteSmile is everything you want in a seasonal treat—light, fluffy, and bursting with flavor. The vibrant strawberry frosting adds a fresh twist that makes it ideal for Easter celebrations. Whether you're hosting brunch or just in the mood for something sweet, this recipe is sure to impress.
Coconut and Strawberry Cake
Amanda Seamans, Stir Taste Smile
8
10 minutes
40 minutes
8" Round Cake Pan
This recipe features Dreidoppel Strawberry Flavor Paste, which brings a vibrant, true-to-fruit flavor to the frosting. Just a small amount adds a bold strawberry taste that takes this springtime dessert to the next level.
Ingredients
Coconut Cake
- 1 ¼ C / 156 g All-Purpose Flour
- 1 ¼ tsp / 5 g Baking Powder
- ½ tsp / 1.5 g of Kosher Salt
- 8 Tbsp / 113 g Unsalted Butter, Room Temperature
- ¾ C / 150 g Granulated Sugar
- 2 Large Eggs
- 2 tsp / 10 mL Vanilla Extract
- ½ tsp / 2.5 mL Coconut Extract
- ½ C / 118 mL Buttermilk, Room Temperature
- ½ C / 44 g Shredded Sweetened Coconut
Strawberry Frosting
- 8 Tbsp / 113 g Salted Butter, Room Temperature
- ¼ C / 55 g Sour Cream, Full Fat
- 1 tsp / 5 ml Vanilla Extract
- 2 Tbsp / 10 g Freeze-Dried Strawberry Powder*
- 3 Tbsp / 45 g Strawberry Flavor Paste
- 2 ¼ C / 294 Powdered Sugar
- As Needed Shredded Coconut
Directions
Coconut Cake
- Preheat the oven to 350°F / 177°C. Line the bottom of an 8-inch cake pan with an 8-inch round piece of parchment paper and grease the sides and bottom to ensure an 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
- Crush or blend the freeze-dried strawberries into a fine powder.
- In a large mixing bowl, beat the salted butter with a hand 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, scrapping 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 C 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 tsp of milk or cream at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar, a tbsp at a time.
Assembly
- Make sure that cake has completely cooled. Once cooled, frost the cake. Sprinkle shredded coconut to taste, and garnish with fresh strawberries.
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