This strawberry coconut cake has soft and tender coconut cake layers filled with tart, sweet strawberry jam and frosted with fluffy coconut buttercream! It's coated with crunchy shredded coconut and freeze-dried strawberry powder. It's decadent yet tropical and light enough for Spring and Summer birthday parties and other celebrations.
Strawberry and coconut is such an underrated flavor combination, and they both come together beautifully to create this strawberry coconut cake! It's a layer cake that is soft, tender, and stays moist for days thanks to oil and Greek yogurt. The layers are flavored with coconut extract and coconut cream.
Strawberry jam is sandwiched between the cake layers. The cake is slathered with smooth coconut buttercream frosting and covered with shredded coconut and freeze-dried strawberries. You can garnish it with fresh strawberries and edible flowers to make it a total show-stopper!
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Why You'll Love This Recipe
- Soft and fluffy coconut cake- This coconut strawberry cake is made using the reverse creaming method! Instead of creaming butter and sugar together as cakes are traditionally made, the butter is mixed into the dry ingredients. This causes less gluten development for a tender crumb.
- 3 ingredient strawberry filling- You only need frozen strawberries, sugar, and lemon juice to make the filling. No cornstarch or other thickeners required!
- Coconut buttercream frosting- The coconut frosting is so fluffy and creamy flavored with both coconut extract and coconut cream.
If you love strawberry recipes, check out white chocolate strawberry cake, strawberry cheesecake muffins, strawberry marble layer cake, and strawberry red velvet cake.
Key Ingredients
Ingredients for the cake.
For the filling.
For the coconut buttercream and coating.
- Cake flour- This finely milled flour has less protein, which causes less gluten development for a more tender cake.
- Baking powder and baking soda- These chemical leaveners react with heat, liquid, and acid to make the cake rise and get fluffy. Make sure both are fresh, less than 6 months old.
- Unsalted butter- Make sure the butter is room temperature so it's easy to mix. Take it out of the refrigerator 1-2 hours before baking. It should be cool to the touch and easy to indent with gentle pressure.
- Oil- Keeps the cake moist! Use a neutral, flavorless oil like vegetable oil, avocado oil, or canola oil.
- Eggs and egg white- An egg binds the ingredients together while the egg white makes the cake even more fluffy. Make sure they're room temperature so they mix well. Pull out of the fridge with the butter.
- Vanilla extract- Pure vanilla extract enhances the coconut flavor.
- Coconut extract- A splash of coconut extract makes the coconut flavor of the cake and frosting more bold.
- Greek yogurt- This makes the batter rich and creamy and adds a slight tang. It can be full-fat or reduced-fat as long as it's plain and unsweetened. Make sure it's room temperature so it's easy to mix, pull out of the fridge with the butter and eggs.
- Coconut cream- Adds a natural coconut flavor to the cake and buttercream. Use canned unsweetened coconut cream, NOT cream of coconut or coconut whipped cream! Use the liquid part of the coconut cream, not the solid part on top. You can find coconut cream in the global/Asian aisle of most grocery stores.
- Frozen strawberries- Frozen strawberries are best for the filling because they release more water than fresh strawberries. They're available year-round!
- Lemon juice- A little bit enhances the flavor of the strawberries. Use fresh lemon juice for the best flavor.
- Powdered sugar- This finely milled sugar is easy to mix into the buttercream and adds sweetness.
- Freeze dried strawberries- Crush these into a powder to add a natural strawberry flavor and pink color to the outside of the cake.
- Unsweetened shredded coconut- To add crunch and even more coconut flavor to the outside of the cake. You can toast it to amp up the tropical flavor!
Substitutions and Variations
- Cake flour: Mix 255 grams of all purpose flour with 45 grams cornstarch to make a cake flour substitute.
- Greek yogurt: Sour cream is the best substitute for Greek yogurt.
- Coconut cream: Full-fat canned coconut milk works if you can't find coconut cream. Don't use refrigerated coconut milk because it tends to be watery.
- Strawberries: Any kind of berry work for the filling and coating. You can use frozen and freeze-dried blueberries, raspberries, or blackberries.
How to Make It
Coconut Cake
Step 1: Mix the dry ingredients in the bowl of a hand mixer or stand mixer fitted with the paddle attachment.
Step 2: Add the softened butter and beat on low until the mixture resembles wet sand.
Step 3: Mix the oil, eggs, egg white, vanilla, and coconut extract on low until a thick batter forms.
Step 4: Add the Greek yogurt and coconut cream, mixing on low until well combined, scraping the sides of the bowl as needed.
Step 5: Evenly distribute the cake batter between the lined cake pans and bake!
Remove from the oven and let the cakes cool in their pans for 10 minutes before turning over on to a wire rack to cool completely.
Strawberry Jam Filling
Step 6: For the strawberry filling, cook frozen strawberries, sugar, and lemon juice in a saucepan over medium low heat. The sugar will melt and the strawberries will release their juices.
Step 7: Bring the mixture to a simmer and mix constantly for 10-15 more minutes so it doesn't burn. You can mash the strawberries with a fork for a smoother filling.
Step 8: Increase the heat, and once the jam starts boiling, immediately take it off the heat and pour into a heat-proof bowl. Cool to room temperature, then refrigerate for 1-2 hours.
Coconut Buttercream
Step 9: For the frosting, cream butter on low speed increasing to medium-high until smooth.
Step 10: Add half of the powdered sugar and pulse the mixer to incorporate. Then mix on low speed for 1 minute. Repeat with the second half.
Step 11: Stream in the coconut cream and then add the vanilla, coconut extract, and salt. Mix until smooth and creamy.
Assembly
Step 12: To assemble, fit a piping bag with a large piping tip and fill with frosting (not all of it). Place one cake layer on a cake stand and spread about ยฝ cup frosting on it. Pipe a circle around the edges of the cake and fill the center with jam. The circle (or dam) helps keep the filling from leaking out.
Step 13: Place a second layer on top and repeat the frosting and filling process. Place the last layer with the flat side up.
Step 14: Spread a thin layer of frosting on the top and sides of the cake with an offset spatula and smooth it out with a bench scraper. This is called a crumb coat. Then chill the cake in the freezer for 20 minutes or until the frosting is dry to the touch.
Step 15: Crush the freeze-dried strawberries into a powder. Mix the powder and shredded coconut together.
Step 16: Add a final layer of frosting to the cake. Then press the coconut on the top and sides of the cake. Pick up whatever falls off and stick it on until the cake is completely covered. Slice and serve!
Expert Baking Tips
- Use room temperature ingredients. It's important for all the dairy ingredients and eggs to be room temperature so they mix in easily and evenly to create a uniform cake batter. Pull them out of the fridge 1-2 hours before baking.
- Don't overbake. The cake is done baking when it's light golden brown and a toothpick or cake tester inserted in the center comes out clean with a few moist crumbs. Another way to test for doneness is to gently press the top of the cake with your finger. If it bounces back, the cake is done!
- Let the cakes cool completely. If the cake layers are even a little bit warm, the buttercream can melt and slide off while decorating. Cool (or even frozen) cake layers are much easier to decorate.
- Don't worry about perfectly frosting! Because the cake is covered with coconut, you don't need to worry about making the frosting look super clean. Beginner cake decorators rejoice!
Frequently Asked Questions
Yes! This is a great shortcut. My favorite is Bonne Maman Strawberry Preserves.
Yes! You can make the cake layers up to 3 months ahead of time. Once cool, wrap each layer in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. When you're ready to assemble the cake, you can frost it frozen or let the layers thaw in the refrigerator overnight.
The strawberry filling can be made up to 5 days ahead of time. Store it in the refrigerator in an airtight container or jar. I recommend making the frosting right before assembling the cake for the best texture.
No. Fresh sliced strawberries won't release as much liquid as frozen strawberries, so your filling will be too thick. Stick with frozen!
More Cake Recipes to Try
๐ Recipe
Strawberry Coconut Cake
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
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Ingredients
Coconut Cake
- 300 grams cake flour
- 280 grams granulated sugar
- 1 ยฝ teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 114 grams unsalted butter room temperature
- 114 grams neutral oil canola or vegetable oil
- 2 large eggs room temperature
- 1 egg white room temperature
- 2 teaspoon vanilla extract
- ยพ teaspoon coconut extract
- 140 grams plain Greek yogurt room temperature
- 120 grams coconut cream liquid and solid parts mixed well
Strawberry Filling
- 300 grams frozen strawberries
- 100 grams granulated sugar
- 2 teaspoon lemon juice
Coconut Buttercream Frosting
- 226 grams unsalted butter softened
- 400 grams powdered sugar
- 4 tablespoon coconut cream liquid part
- ยผ teaspoon vanilla extract
- ยฝ teaspoon coconut extract
- โ teaspoon salt
Strawberry Coconut Coating
- 8 grams freeze-dried strawberries
- 80 grams shredded coconut
Instructions
Coconut Cake
- First preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius. Grease or line 3 6-inch cake pans with parchment paper and set aside.
- Add cake flour, sugar, baking powder, baking soda, and salt to the bowl of a hand mixer or stand mixer fitted with the paddle attachment. Mix on low until combined.300 grams cake flour, 280 grams granulated sugar, 1 ยฝ teaspoon baking powder, ยฝ teaspoon baking soda, ยฝ teaspoon salt
- Add softened butter. Beat on low for 3-5 minutes until the texture is like wet sand.114 grams unsalted butter
- Next, add the oil, eggs, egg white, vanilla, and coconut extract. Mix on low until a thick batter forms.114 grams neutral oil, 2 large eggs, 1 egg white, 2 teaspoon vanilla extract, ยพ teaspoon coconut extract
- Add the Greek yogurt and coconut cream. Mix on low until well combined, scraping the sides and bottom of the bowl as needed.140 grams plain Greek yogurt, 120 grams coconut cream
- Evenly distribute the cake batter between the lined cake pans. Bake for 30-40 minutes or until a toothpick inserted in the center emerges clean with a few moist crumbs attached.
- Remove the cakes from the oven and let cool in their pans for 10 minutes before turning over onto a wire cooling rack. Cool completely before frosting.
Strawberry Filling
- Add frozen strawberries, sugar, and lemon juice to a saucepan over medium low heat. Cook for 10 minutes gently stirring until the sugar melts and the strawberries release their juices.300 grams frozen strawberries, 100 grams granulated sugar, 2 teaspoon lemon juice
- Bring the mixture to a simmer and mix constantly for 10-15 more minutes. Mash the softened strawberries with a fork or potato masher.
- Increase the heat to a boil. Once the jam starts boiling, immediately take it off the heat and pour into a heat-proof bowl or jar. Cool to room temperature, then refrigerate for 1-2 hours until chilled.
Coconut Buttercream Frosting
- Add softened butter to the bowl of a hand mixer or stand mixer fitted with the paddle attachment. Beat for 2 minutes on low speed, increasing to medium speed until smooth and creamy.226 grams unsalted butter
- Mix in half of the powdered sugar on low speed for 1 minute, pulsing the mixer at first until combined. Repeat with the second half of powdered sugar.400 grams powdered sugar
- While mixing on low, stream in the coconut cream. Then add the vanilla, coconut extract, and salt.4 tablespoon coconut cream, ยผ teaspoon vanilla extract, ยฝ teaspoon coconut extract, โ teaspoon salt
- Mix on low for 1-2 minutes until the buttercream is thick and fluffy.ย
Assembly
- Fit a piping bag with a large piping tip and fill with some frosting. Place one cake layer on a cake board or cake stand and spread ยฝ cup frosting on it. Pipe a circle around the edges of the cake and fill the center with jam.
- Place a second layer on top and repeat the step above. Place the last layer with the bottom (or flat side) up so the top is perfectly flat.
- Spread a thin layer of frosting (crumb coat) on the top and sides of the cake with an offset spatula. Smooth it out by gently running a bench scraper along the sides.
- Chill the cake in the freezer for 20 minutes or until the frosting is dry to the touch.
- Crush freeze-dried strawberries into a powder by hand or in a food processor. Mix the powder and shredded coconut together in a small bowl and set aside.8 grams freeze-dried strawberries, 80 grams shredded coconut
- Apply the final layer of frosting to the cake. Fill your hand with the strawberry coconut and press it on the top and sides of the cake until coated. Slice and enjoy!
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