Coconut Infused Strawberry Cake

Strawberry Coconut Cake That Will Elevate Any Celebration

If you’re looking to bake a cake that captures both lightness and indulgence, a Strawberry Coconut Cake is a perfect choice. This cake is not just an ordinary dessert—it’s an elegant, moist creation, infused with the tropical flavors of coconut and complemented by the sweet tang of strawberries. The fluffy cake layers are paired with a creamy coconut frosting, and the fresh strawberry sauce adds a refreshing burst of flavor, making this cake an ideal centerpiece for any special occasion.

Whether you’re planning a birthday, a holiday gathering, or a casual get-together, this Strawberry Coconut Cake promises to impress your guests. It’s a guaranteed way to add an extra touch of sophistication to any event. In this guide, we will walk you through every step of preparing this cake from scratch. Let’s get started!

Key Ingredients: Fresh, Flavorful, and Simple

The ingredients for this cake are simple, yet they come together to create a luxurious dessert experience. From the tang of buttermilk to the nutty aroma of coconut, each element plays an essential role in the cake’s delicious complexity. Here’s what you’ll need:

Cake Ingredients:

Buttermilk (1 cup, lukewarm): Buttermilk provides acidity that helps activate the baking soda, creating a tender and moist texture in the cake. The warmth of the buttermilk will also help the baking soda react more effectively.
Baking Soda (1 teaspoon): This is the leavening agent that helps the cake rise, creating a light texture.
All-Purpose Flour (2 cups, sifted): Flour serves as the base for the cake. Sifting it ensures that there are no lumps and makes the flour light, aiding in the fluffy texture of the cake.
Sweetened Shredded Coconut (1 ¼ cups): Coconut adds moisture, texture, and a tropical sweetness to the cake.
Sugar (2 cups): Granulated sugar sweetens the cake and helps with its texture. It combines with the butter to create a smooth, creamy consistency when mixed.
Butter (1 cup, room temperature): Butter not only adds flavor but also contributes to the cake’s moist crumb. Room temperature butter ensures smooth mixing.
Egg Yolks (5, room temperature): The egg yolks add richness to the batter, making the cake soft and smooth.
Extracts (vanilla, almond, coconut): These extracts add depth and complexity to the flavor profile of the cake, with each extract enhancing the tropical and sweet notes.
Egg Whites (4, room temperature): Whisked egg whites are folded into the batter at the end, giving the cake its airy, light texture.
Salt (1/4 teaspoon): A small amount of salt enhances the other flavors, balancing the sweetness.

Frosting Ingredients:

Cream Cheese (8 ounces, room temperature): Cream cheese serves as the base for the frosting, adding richness and a slight tanginess that complements the sweetness of the cake.
Butter (½ cup, 1 stick, room temperature): Butter helps to create a smooth and creamy texture for the frosting.
Coconut Extract (2 teaspoons): Coconut extract enhances the coconut flavor in the frosting, tying it together with the coconut in the cake.
Powdered Sugar (3 cups): Powdered sugar gives the frosting its structure and sweetness, making it light and fluffy.
Sweetened Shredded Coconut (~1 ½ cups): This is sprinkled on top and around the cake to add a crunchy texture and a burst of coconut flavor.

Strawberry Sauce Ingredients:

Diced Strawberries (2 cups, about 16 strawberries): Fresh strawberries bring a juicy and tart flavor that perfectly balances the sweetness of the cake.
Strawberry Preserves or Jam (1/3 cup): Strawberry preserves or jam add an extra layer of sweetness and smoothness to the sauce.
Lemon Juice (½ small lemon): A touch of lemon juice brightens the sauce and balances the sweetness.
Additional Strawberry Halves: These are used for garnishing the cake when serving, adding a fresh and colorful touch.

The Process: Creating a Light and Fluffy Strawberry Coconut Cake

Step 1: Prepping the Cake Pans and Oven

The first step in preparing your cake is to preheat the oven to 350°F (175°C). Grease and flour two round 9-inch cake pans, ensuring that the pans are well-prepared to prevent the cake from sticking. To make removal easier, line the bottom of each pan with a circle of parchment paper. This simple step ensures that the cake will come out beautifully once baked.

Step 2: Preparing the Wet Ingredients

Microwave the buttermilk for around 20 seconds, or until it reaches a lukewarm temperature. In a bowl, mix the lukewarm buttermilk with the baking soda. You’ll notice the mixture may bubble and expand—this is a sign that the baking soda is reacting with the buttermilk, helping the cake to rise.

Step 3: Mixing the Dry Ingredients

In a medium-sized bowl, sift the all-purpose flour to eliminate any lumps. Stir in the shredded coconut, which will add both texture and flavor to the cake. Set this mixture aside as you focus on preparing the wet ingredients.

Step 4: Creaming the Butter and Sugar

In a large mixing bowl, cream together the sugar and butter. Use an electric mixer on medium speed until the butter and sugar are fully combined, smooth, and fluffy. This process typically takes about 3-5 minutes. Once this is done, add the egg yolks, one at a time, mixing well between each addition. This will ensure that the yolks are fully incorporated into the mixture.

Step 5: Adding the Flavors

Now, mix in the vanilla, almond, and coconut extracts. These extracts will infuse the cake with the tropical essence that makes this dessert so irresistible. Once the extracts are well-blended, gradually add the dry flour-coconut mixture in three parts, alternating with the buttermilk mixture in two parts. Begin and end with the flour mixture, mixing gently to avoid overworking the batter.

Step 6: Whisking the Egg Whites

In a separate clean bowl, whisk the egg whites with the salt until they form soft peaks. This will take a few minutes, so be patient. The egg whites should hold their shape but still be a bit soft and glossy.

Step 7: Folding in the Egg Whites

Gently fold half of the whipped egg whites into the batter, taking care not to deflate them. Once incorporated, fold in the remaining egg whites until just combined. This step ensures the cake will have a light and airy texture.

Step 8: Baking the Cake

Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula. Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, and the cake springs back when lightly touched. Allow the cakes to cool for about 10-15 minutes in the pans before turning them out onto a wire rack to cool completely.

Step 9: Preparing the Frosting

While the cake cools, you can prepare the frosting. In a large mixing bowl, beat together the cream cheese, butter, and coconut extract. Once these ingredients are fully combined, gradually add the powdered sugar, one cup at a time. Continue mixing on medium speed until the frosting is smooth, light, and fluffy—this should take about 3-5 minutes.

Step 10: Assembling the Cake

Once the cakes have completely cooled, it’s time to assemble. Start by spreading a layer of frosting on top of one cake layer. Place the second layer on top and then frost the top and sides of the entire cake. Gently press shredded coconut into the frosting on the top and around the edges of the cake. This gives the cake a beautiful texture and a finishing touch of flavor.

Step 11: Preparing the Strawberry Sauce

For the strawberry sauce, combine diced strawberries, strawberry preserves, and lemon juice in a food processor. Pulse until smooth and well-combined. You can adjust the consistency by adding more preserves or lemon juice, depending on your preference. Serve the strawberry sauce alongside each slice of cake for an extra burst of flavor.

Recipe for Strawberry Coconut Cake

Ingredients for Cake:

1 cup lukewarm buttermilk
1 teaspoon baking soda
2 cups sifted all-purpose flour
1 ¼ cups sweetened shredded coconut
2 cups sugar
1 cup butter (room temperature)
5 egg yolks (room temperature)
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon coconut extract
4 egg whites (room temperature)
1/4 teaspoon salt

Ingredients for Frosting:

8 ounces cream cheese (room temperature)
1/2 cup butter (room temperature)
2 teaspoons coconut extract
3 cups powdered sugar
1 ½ cups sweetened shredded coconut (for topping)

Ingredients for Strawberry Sauce:

2 cups diced strawberries
1/3 cup strawberry preserves or jam
½ lemon (juiced)
Additional strawberry halves (for garnish)

Directions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Warm buttermilk in microwave, then mix with baking soda. Set aside.
Sift flour and stir in shredded coconut. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla, almond, and coconut extracts.
Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts. Mix gently until everything is combined.
In a separate bowl, beat the egg whites and salt until soft peaks form. Gently fold half of the whipped egg whites into the batter, then fold in the rest of the egg whites until just incorporated.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick comes out clean and the cake springs back when lightly touched.
Allow the cakes to cool for 10-15 minutes in the pans before transferring to a wire rack to cool completely.

For the Frosting:

Beat together the cream cheese, butter, and coconut extract until smooth and fluffy.
Gradually add the powdered sugar, one cup at a time, and continue to mix until the frosting is light and creamy.
Once the cakes are completely cooled, frost the top of the first cake layer. Place the second layer on top and frost the top and sides of the entire cake.
Press the shredded coconut gently into the frosting on the top and around the edges of the cake.

For the Strawberry Sauce:

In a food processor, combine the diced strawberries, strawberry preserves, and lemon juice. Pulse until smooth.
Serve the strawberry sauce alongside each slice of cake. Garnish with additional strawberry halves on top of each slice for an extra burst of freshness.

Now you have a beautifully light and moist Strawberry Coconut Cake that’s sure to wow your guests. The combination of coconut in the cake and frosting, paired with the sweet strawberry sauce, creates a flavor balance that’s hard to resist. Whether served at a celebration or as a treat after dinner, this cake is sure to become a new favorite!

Enjoy your creation, and happy baking!