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Strawberry Coconut Cake

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 450
A moist and flavorful cake layered with fresh strawberries, coconut, and creamy frosting, perfect for special occasions.

Ingredients

Cake Batter

  • 2 cup buttermilk (room temperature)
  • 1 cup fresh strawberries (rinsed and hulled)
  • 2 ounces freeze-dried strawberries
  • 6 egg whites egg whites
  • 3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp salt
  • ¾ cup butter (softened)
  • 2 ⅓ cups sugar
  • 2 tsp vanilla
  • 2-3 drop pink food coloring (optional)

Frosting

  • 8 ounces cream cheese (room temperature)
  • 1 cup butter (room temperature)
  • 32 ounces powdered sugar
  • ¼ tsp salt
  • 1 tsp vanilla
  • 1 tsp coconut extract
  • 2-3 cup coconut flakes (for garnish)

Garnish

  • as needed fresh strawberries (for garnish)

Instructions 

  • Preheat oven to 350°F (175°C). Mix dry ingredients and wet ingredients separately, then combine and fold in strawberries and food coloring. Bake for 40 minutes, then cool.
  • Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, coconut extract, and salt to make frosting.
  • Assemble cooled cake layers, spread frosting between layers, and cover the cake with remaining frosting. Garnish with coconut flakes and fresh strawberries.

Notes

For a vibrant pink color, add more food coloring as desired.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, coconut, strawberry