Press enter to see results or esc to cancel.

Coconut Strawberry Cake recipe

Coconut Strawberry Cake.

A resplendent crown of fresh, juicy redstrawberries tops this scrumptious homemade coconut cake withfluffy white frosting.

Recipe: Coconut StrawberryCake

For Cake:
Nonstick cooking spray
All-purpose flour for dusting
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs, separated*
1 cup “lite” coconut milk
1/2 teaspoon coconut extractFor Icing:
1 cup granulated sugar
1/3 cup water
1/4 teaspoon cream of tartar
3 large egg whites
1 teaspoon coconut extractFor Cake Assembly:
1 cup unsweetened shredded coconut, toasted
1/2 cup strawberry preserves
4 cups (about 1 1/4 pounds) whole stemmed California strawberries

  • To make cake: Place oven rack in bottomthird of oven; heat oven to 350°F (175°C). Spray two8-inch cake pans with nonstick cooking spray. Line bottom ofeach pan with a circle of parchment paper, spray the paper anddust inside of each pan with all-purpose flour, tapping out excess.
  • Sift together cake flour, baking powderand salt; set aside.
  • In bowl of electric mixer with paddleattachment, cream butter at medium speed until soft and light.Add sugar and continue to mix about 5 minutes or until lightand fluffy. Add egg yolks one at a time, beating after each additionuntil completely mixed.
  • On low speed, alternately add flour mixturein 3 additions and coconut milk in 2 additions, beginning andending with flour mixture.
  • Add extract and beat at low speed untilcompletely mixed.
  • In clean bowl with whisk attachment, beategg whites at high speed to soft peaks. Gently fold one thirdof the egg whites into the batter; fold in remaining egg whitesgently but thoroughly.
  • Divide batter between prepared cake pansand bake about 35 minutes or until cake springs back when touchedand toothpick inserted into center comes out clean. Cool on rack5 minutes; run a small knife around edge of each pan and carefullyinvert cake onto rack. Remove pan and cool cake completely; removepaper before assembling cake.
  • To make icing: In small saucepan combinesugar, water and cream of tartar. Bring to a boil, covered, overmedium heat; do not stir. When sugar is completely dissolved,uncover and boil 5 minutes longer.
  • In bowl of electric mixer with whisk attachment,beat egg whites at high speed to soft peaks. Continue to beatwhile slowly pouring hot syrup onto egg whites; add extract andbeat until cool.
  • To assemble cake: Spread 1/4 cup of thepreserves on top of 1 cake layer. Thinly slice 2 cups of thestrawberries and arrange in 1 layer on top of preserves. Spreadremaining 1/4 cup preserves on bottom of second cake layer andinvert onto first layer. Spread icing on top and sides of assembledlayers; pat coconut onto sides of cake. Arrange remaining strawberrieson top of cake, stem side down.

    Makes 8 to 10 servings.

    *Both the egg yolks and whites of the 3″separated” eggs will be used in the cake batter, the3 egg whites for the icing are 3 more. All in all, you will need6 egg whites to complete this recipe.

    Tips: Substitute white cake made from amix; add 1/2 teaspoon of coconut extract to batter. Substitutepre-made white frosting; add coconut extract to taste.

    Nutrition Information Per Serving (1/8of cake): 527 calories; 22 g fat; 101 mg cholesterol; 254 mgsodium; 79g carbohydrate; 3 g fiber; 6g protein

    Recipe and photograph provided courtesyof California Strawberry Commission. ©2003 California StrawberryCommission. All rights reserved.

    The Pampered Chef Strawberry-Coconut Tres Leches Trifle Recipe

    If the Coconut StrawberryCake recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    I have found freeze-dried strawberries at Target before, and found these at Sprouts. Is it because of those super rad coconut Easter bunny cakes my mom used to make?

    Leave a Comment