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–+ servings
Strawberry coconut layer cake cut open to show filling and layers.

Strawberry Coconut Cake

Megan Weimer
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.
5 from 2 votes
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Prep Time 35 minutes
Cook Time 40 minutes
Chill Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 745.4 kcal

Equipment

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Ingredients
 
 

Coconut Cake

Strawberry Filling

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°F. 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!

Notes

Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Cover the cut section with extra buttercream to keep it from getting dry.
Freezing: Wrap each cake slice in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 3 months. When ready to enjoy, unwrap a slice and let thaw in the refrigerator overnight or on the counter for 1-2 hours.
Make ahead instructions: Once cool, wrap each layer in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. 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.

Nutrition

Serving: 1sliceCalories: 745.4kcalCarbohydrates: 90.5gProtein: 6.5gFat: 41.4gSaturated Fat: 22.3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12.6gTrans Fat: 1gCholesterol: 88.8mgSodium: 261.5mgPotassium: 185mgFiber: 1.8gSugar: 69.5gVitamin A: 751.7IUVitamin C: 23.6mgCalcium: 64.9mgIron: 1.2mg
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