Description
A dreamy strawberry coconut cake that combines juicy berries and tropical coconut in a moist, fluffy crumb — perfect for summer parties or brunch.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp coconut extract
- ½ tsp vanilla extract
- 1 cup full-fat coconut milk
- 1 ½ cups chopped fresh strawberries
- ½ cup shredded coconut (sweetened or unsweetened)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the coconut and vanilla extracts.
- Add dry ingredients in thirds, alternating with the coconut milk. Don’t overmix.
- Gently fold in the chopped strawberries and shredded coconut.
- Divide the batter between the pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use full-fat coconut milk for best texture. For a moist boost, brush cake layers with a mix of coconut milk and strawberry juice before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry coconut cake, summer dessert, tropical cake