Strawberry Coconut Cake

A moist and fluffy coconut cake filled with homemade strawberry filling frosted with coconut buttercream frosting.

Strawberry and coconut is such an underrated flavor combo, and together they create this beautiful strawberry coconut cake! It's a layer cake that's decadent yet light for Spring and Summer parties.

Ingredients for the Cake

Cake flour, sugar, baking powder, baking soda, salt, butter, oil, eggs, egg white, vanilla, coconut extract, Greek yogurt, and coconut cream.

Ingredients for the Filling

Frozen strawberries, granulated sugar, and fresh lemon juice. Use frozen strawberries because they release more juice than fresh ones.

Ingredients for Frosting & Coating

Softened unsalted butter, powdered sugar, coconut cream, vanilla, coconut extract, salt, freeze-dried strawberries, and shredded coconut.

First, mix the flour, sugar, baking powder, baking soda, and salt together. Then beat in the softened butter until it looks like wet sand.

Step 1

Mix in the oil, eggs, egg white, vanilla, and coconut extract. Then beat in the Greek yogurt and coconut cream until smooth.

Step 2

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.

Step 3

Make the filling by cooking down the strawberries, sugar, and lemon juice in a saucepan. Pour in a heatproof bowl and chill.

Step 4

Make the frosting by beating butter and powdered sugar together. Then mix in the coconut cream, extracts, and salt until smooth and creamy.

Step 5

Assemble, fill the cake with the filling, frost,  and enjoy! Want to make this recipe? Check out the full instructions at:

Everyday dessert recipes for the home baker.