Coconut Strawberry Cake
This Coconut Strawberry Cake features 3 layers of soft white cake topped with cream cheese frosting and toasted coconut. It's perfect for summer!
Servings: 16 servings
Calories: 653kcal
Ingredients
For the Cake
- 4 cups + 2 Tbsp cake flour
- 2½ cups granulated sugar
- 1½ Tbsp baking powder
- 1 tsp salt
- 1 cup + 2 Tbsp unsalted butter room temperature
- 6 large egg whites room temperature
- 2 whole large eggs room temperature
- ¾ cup sweetened coconut shredded
- 1½ cups whole milk
- 1 Tbsp vanilla extract
- 1 tsp almond extract
For the Frosting
- 1 cup unsalted butter room temperature
- 16 oz. cream cheese room temperature
- 1½ tsp vanilla extract
- 3¾ - 4 cups confectioner’s sugar
For the Strawberry Filling and Topping
- 1½ cups sweetened coconut shredded
- 1½ pounds fresh strawberries stemmed, hulled and diced
- 12 oz. fresh strawberries halved or whole
Instructions
For the Cake
- Preheat oven to 350°F.
- Spray (3) 8-inch or 9-inch round cake pans with nonstick cooking spray. Line bottom of pans with parchment paper; set pans aside.
- Using a stand mixer fitted with the paddle attachment, add cake flour, sugar, baking powder and salt; stir until flour mixture is well combined.
- Add the butter and mix on low speed until crumbly mixture forms.
- Using a medium bowl, whisk together egg whites and additional eggs. Add this egg mixture to the bowl of the stand mixer in two additions, mixing well after each addition. (Tip: Don’t forget to scrape down sides and bottom of bowl.)
- Add shredded coconut, milk, vanilla and almond extracts; mix until well combined and fluffy.
- Divide batter evenly into the 3 prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into center of each cake comes out mostly clean.
- Let cakes cool in pans for 5 minutes. Invert cakes onto a wire rack until completely cool.
For the Frosting
- Using a stand mixer, add butter, cream cheese and vanilla extract; mix on medium-high speed until well combined.
- Add confectioner’s sugar 1 cup at a time, mixing after each addition, until frosting reaches desired consistency.
To Assemble
- Using a large, dry skillet, toast the shredded coconut over medium-low heat, stirring often, until light golden brown.
- Place one layer of cake on a large plate. Spread a thin layer of frosting on top. Sprinkle 2 cups of diced strawberries evenly on top of the frosting.
- Add second cake layer and gently press down to secure layers. Add another layer of frosting and 2 more cups of diced strawberries.
- Add the third cake layer and gently press down to secure. Frost the top and sides of the cake with the remaining frosting.
- Press toasted coconut gently into the sides of the cake.
- Refrigerate cake until ready to serve.
- Before serving, press halved or whole strawberries into top of the cake.
Nutrition
Calories: 653kcal | Carbohydrates: 96g | Protein: 9g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 310mg | Potassium: 393mg | Fiber: 3g | Sugar: 69g | Vitamin A: 1165IU | Vitamin C: 38mg | Calcium: 132mg | Iron: 1mg
