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 for a tropical coconut flavor you'll love.
Strawberry jam is sandwiched between the cake layers that is easy to make with only 3 ingredients. The cake is slathered with smooth coconut buttercream frosting and covered with shredded coconut and freeze-dried strawberries for even more flavor. You can garnish it with fresh strawberries and edible flowers to make it a total show-stopper!
This cake is made from scratch and absolutely perfect to serve for Easter, Mother's Day, and other Spring and Summer parties and celebrations. If you love strawberry cake recipes, check out strawberry snack cake, strawberry red velvet cake, and strawberry vanilla cake.
Jump to:
Why You'll Love This Recipe
- Soft and fluffy coconut cake- This coconut strawberry cake is soft and tender because it's 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. Oil, Greek yogurt, and coconut cream also help make the cake moist.
- 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.
- The perfect flavor combination- Strawberry and coconut is the perfect mix of flavors. It's tropical, fruity, and light enough for parties during the Spring and Summer months.
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
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.
- Granulated sugar- Retains moisture and adds the perfect amount of sweetness to the cake and filling. Don't reduce the amount because it impacts the texture.
- 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.
- Salt- Activates the leaveners and offsets the sweetness. Don't leave it out!
- 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.
- Shredded coconut: Coconut flakes, desiccated coconut, or coconut chips work too. Make sure your coconut is unsweetened.
- For extra strawberry flavor, frost the cake with this strawberry cream cheese frosting instead of the coconut buttercream.
Helpful Equipment and Tools
I always use non-stick 6-inch round cake pans. Opt for metal pans instead of glass or silicone because they heat up the best. Remember to spray the pans with baking spray or line with parchment paper. I love these pre-cut parchment rounds.
For the strawberry filling, you only need a saucepan. I prefer one with a heavy bottom so your filling doesn't get scorched.
A stand mixer fitted with the paddle attachment or an electric hand mixer with a large mixing bowl work for making the coconut cake and frosting.
For decorating, an offset spatula and bench scraper are helpful for smoothing everything out.
If you make a lot of cakes, definitely think about getting a cake decorating turntable. It spins while you frost, making the process so much easier.
Step by Step Instructions
Before you start, preheat the oven to 350 degrees Fahrenheit /180 degrees Celsius. Grease or line 3 6-inch cake pans with parchment paper and set aside.
Coconut Cake
STEP 1: First, add the 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, spinning about 5 times until combined.
STEP 2: Add the softened butter to the mixing bowl and beat on low for 3-5 minutes until it resembles wet sand.
STEP 3: Next, add the oil, eggs, egg white, vanilla, and coconut extract. Mix on low until a thick batter forms.
STEP 4: Add the Greek yogurt, pour in the coconut cream, and mix on low until well combined, scraping the sides and bottom of the bowl as needed.
STEP 5: Evenly distribute the cake batter between the lined cake pans. Bake for 30-40 minutes or until golden brown. A toothpick inserted in the center should come out clean with a few moist crumbs attached.
Remove from the oven and let the cakes cool in their pans for 10 minutes before turning over on to a wire cooling rack. Let them cool completely before frosting.
Strawberry Jam Filling
STEP 6: While the cake layers bake, make the strawberry filling. Add frozen strawberries, sugar, and lemon juice to a saucepan over medium low heat. Gently stir as it cooks for 10 minutes. 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. During this time you can mash the strawberries with a fork or potato masher.
STEP 8: Next, 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 and then refrigerate for 1-2 hours or until chilled.
Coconut Buttercream
STEP 9: For the frosting, add softened butter to the bowl of a stand mixer or electric handheld mixer. Cream the butter on low speed increasing to medium-high for 2 minutes until smooth. Stop and scrape down the sides with a rubber spatula.
STEP 10: Add half of the powdered sugar and pulse the mixer to incorporate so it doesn't jump out of the bowl. Then mix on low speed for 1 minute. Repeat with the second half of powdered sugar.
STEP 11: Stream in the coconut cream while mixing on low and then add the vanilla, coconut extract, and salt. Mix for 1-2 minutes 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 board or cake stand and spread about ½ cup frosting on it. Pipe a circle around the edges of the cake and fill the center with jam.
STEP 13: Place a second layer on top and repeat the frosting and filling process. Place the last layer with the bottom (or flat side) up so the top is perfectly flat.
STEP 14: Spread a thin layer of frosting (crumb coat) on the top and sides of the cake with an offset icing spatula. Try to make this layer as smooth as possible by gently running a bench scraper along the sides. Then chill the cake in the freezer for 20 minutes or until the frosting is dry to the touch. It's easier to apply the final layer of frosting when it's chilled!
STEP 15: Crush your 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.
STEP 16: Add a final layer of frosting to the strawberry and coconut cake. Finally, fill your hand with coconut and press it 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.
- 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!
- Stir the filling constantly. If you let the strawberry jam filling sit for too long, it can burn or stick to the bottom of the saucepan.
- 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.
- Create a dam. It's important to pipe a thick ring of buttercream on the cake layers before filling. The strawberry jam will leak out of the dam isn't deep enough.
- 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!
Storage and Freezing
Store the strawberry coconut cake in an airtight container in the refrigerator for up to 5 days. I recommend a cake carrier for the whole, unsliced cake. If you've already cut it, cover the cut section with extra buttercream to keep it from getting dry.
Freezing
Tightly wrap each piece of cake in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 3 months. When you're ready to enjoy, unwrap a slice and let it thaw in the refrigerator overnight or on the counter for 1-2 hours.
Frequently Asked Questions
Yes! This is a great shortcut. My favorite is Bonne Maman Strawberry Preserves.
Yes, it needs to be refrigerated because of the dairy ingredients. Store it in an airtight container or under a cake dome. It can sit at room temperature for 2-3 hours but needs to be refrigerated beyond that. I recommend letting it warm up on the counter for 1-2 hours before serving for the best flavor and texture.
Yes! You can make the cake layers up to 3 months ahead of time. After they bake and cool completely, wrap each layer in plastic wrap and place them 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
📖 Recipe
Strawberry Coconut Cake
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Ingredients
Coconut Cake
- 300 grams cake flour
- 280 grams granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ 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
- ¾ 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
- ¼ teaspoon vanilla extract
- ½ teaspoon coconut extract
- ⅛ 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 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ 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, ¾ 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, ¼ teaspoon vanilla extract, ½ teaspoon coconut extract, ⅛ teaspoon salt
- Mix on low for 1-2 minutes until the buttercream is thick and fluffy.
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 ½ 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!
Comments
No Comments