Best Strawberry Coconut Cake

4.50 from 2 votes

You don't need a lot of baking expertise, fancy ingredients, or a lot of tools to bake this cake. I even once made it out of the box mix with fresh strawberries and grated coconut.

Course Dessert

Cuisine American, French, Italian

Keyword Coconut Cake, Strawberry Cake, Strawberry Coconut Cake, Wedding Cake

Prep Time 25

Cook Time 30

Total Time 55

Author Adalynn Ward

Servings persons

Calories 330kcal

Ingredients

For cake sponge

500 g strawberries
2 cups All purpose Flour
3 eggs
1½ cups Sugar
¾ cup Butter (at room temperature)
¾ cup Whole Milk
3 tsp Baking Powder
1 tsp Vanilla essence
Pink food color (one pinch)

For Frosting

2 cups Whipping Cream
1 cup Cream Cheese
4 tbsp powdered sugar
1½ cups shredded coconut
2 tbsp Vanilla sugar
Pink food color

Instructions

For sponge

Blend strawberries in a food processor to make a puree. Pour it into a saucepan and thicken it over medium heat.
In a mixing bowl, add butter and sugar and beat with an electric beater. Add eggs one by one and keep beating.
Add plain flour, vanilla essence, and baking powder and beat again.
Pour milk and strawberry puree and beat until the mixture becomes a thick liquid. Add pink food coloring and mix.
Grease 2 baking tins and pour the prepared mixture. Bake at 180C for 30 minutes or until fully baked.
Allow the baked cakes to fully cool down before setting up the frosting.

For frosting

Mix pink foodcoloring in shredded coconut and set aside.
In a mixing bowl, add cream cheese, powdered sugar, vanilla sugar, coconut milk cream, and whipping cream and beat until light and fluffy.
Soak one layer with coconut milk and spread frosting. Place the 2nd sponge over its top. Cover the entire cake with frosting and shredded coconut.
Decorate with whipped cream, sliced strawberries, and coconut chocolate.
Refrigerate for at least 1 hour before serving.

Nutrition