June 25, 2022

Strawberry Coconut Layer Cake

Strawberry Coconut Layer Cake is one of our favorite summer desserts. I start this cake by mixing up a sweet coconut batter. While it bakes, I make a fresh strawberry filling. And I make a creamy coconut and strawberry buttercream frosting. We like this cake for several reasons. First of all, I like that this cake can be made in about one hour. Secondly, I like that this cake uses fresh summer strawberries. Since I love using as much summer fruits as I can all summer long. And, finally, we all love this tender cake with its sweet strawberry filling and creamy frosting.

The Equipment I Used

A Food Scale- For perfect baking results, use a food scale to weigh your flour and sugar. I also use the scale to make sure each pan has the same amount of batter.
Round Cake Pans- You’ll need three nine-inch round cake pans.
Baking Spray and Parchment Paper- Be sure to use these to make sure your cake doesn’t stick to the pan.

The Ingredients Needed for Strawberry Coconut Layer Cake

Butter- Be sure to use unsalted butter. I always use Kerry Gold Irish butter.
Cake Flour- Use regular cake flour, not self-rising.
Food Dye- Use liquid red food dye.
Coconut- Be sure to use sweetened coconut flakes.
Powdered Sugar- Sift first and then measure. I always use the Domino brand.
Eggs- Use room temperature eggs.
Buttermilk- Be sure to use whole milk buttermilk.
Strawberry Jam- Use a good quality strawberry jam.

How I Made my Cake

First, I made the batter. Take care to not overmix the ingredients.
Next, I made the filling. Slice the strawberries thinly.
Then, I made the frosting. Be sure to sift the sugar before measuring.
Finally, I assembled my cake and served it right away.

If you like coconut, you need to try this scrumptious Strawberry Coconut Layer Cake.

Strawberry Coconut Layer Cake

Coconut cake filled with fresh strawberries and topped with a strawberry coconut buttercream frosting.

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Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Cuisine American

Servings

Equipment

3 9- inch round cake pans

Ingredients

For the Coconut Cake:

2½ cups cake flour (280g)
½ tsp. salt
1¼ tsp. baking powder
½ tsp. baking soda
12 tbsp. softened unsalted butter (168g)
1½ cups granulated sugar (300g)
1 tsp. coconut extract
½ cup sweetened coconut flakes
4 large eggs, at room temperature
½ cup whole milk buttermilk, at room temperature

For the Strawberry Filling:

2 cups strawberries, thinly sliced
½ cup strawberry jam

For the Buttercream Frosting:

3½ cups sifted powdered sugar (sift before measuring)
1 cup softened unsalted butter
2 tsp. coconut extract
4 tbsp. heavy cream
¼ cup strawberries, minced
⅛ tsp. red food dye

Instructions

Begin by making the cake: Preheat the oven to 350 degrees. Spray three nine- inch round cake pans with baking spray. Line the bottom of each pan with parchment rounds and spray them with the baking spray.
In a bowl, sift together the flour, salt, baking powder and baking soda. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar. Beat on high for four minutes until the mixture is light and fluffy. Beat in the coconut flakes and coconut extract.
Add the eggs, one at a time, beating after each addition.
Add a half of the flour on low speed, and then add all of the buttermilk. Add the rest of the flour. Stir just until each element is blended in.
Divide the mixture equally between the three pans. Bake for 20 minutes or until a toothpick comes out clean when inserted in the middle. Cool for ten minutes in the pan on a wire rack, and then cool completely out of the pan on a wire rack.
While the cake cools, make the filling: Simply stir together the ingredients.
Also make the frosting: In the bowl of the electric mixer, using the the whisk attachment, whip together the powdered sugar, butter, coconut extract, dye and heavy cream. Whip until creamy. Stir in the strawberries.
Divide the filling between the bottom two layers and frost the cake all over with the buttercream.