September 2, 2022

Strawberry Topped Coconut Cake

Strawberry Topped Coconut Cake is one of our favorite summer desserts. I start this cake by baking up a buttery coconut cake. Then, I top the cake with coconut whipped cream and sweetened strawberries. We like this dessert for several reasons. First of all, I like that I can make this whole dessert in just a little over an hour. Secondly, I like that I can use all the farm fresh strawberries that are at their peak here in New York. And, lastly, we all love the buttery cake, the fluffy cream, and the sweet strawberries.

The Equipment I Used

An Electric Mixer- You’ll need this to make the cake batter.
A Food Scale- For perfect baking results, be sure to weigh your flour and sugar.
A Sifter- Use this to sift together the dry ingredients.
A Pastry Bag- I used a pastry with a star tip to pipe on my whipped cream. But you can just spoon it on.

The Ingredients Needed for Strawberry Topped Coconut Cake

Flour- I always use King Arthur Brand flour.
Butter- Use unsalted butter. I always use Kerry Gold Irish butter.
Buttermilk- Be sure to use whole milk buttermilk, now low-fat.
Coconut Flakes- Use unsweetened coconut flakes.
Eggs- Use large eggs.
Sugar- I always use Domino granulated sugar.
Cream- Use heavy cream to make the whipped cream. Don’t use half and half, or light cream.

How I Made my Coconut Cake

First, I made the cake batter. Be sure to cream the butter and sugar together for the full five minutes. And be sure to beat in the eggs well. This will entail a lot of scraping down the bowl.
Next, I baked the cake. Be sure to bake the cake until a toothpick comes out almost clean.
Finally, I topped the cake with the strawberries and cream.

If you like coconut, you need to try this moist and buttery Strawberry Topped Coconut Cake.

Strawberry Topped Coconut Cake

A Coconut Butter Cake Topped with Sweetened Strawberries and Coconut Whipped Cream.

Print Recipe

Prep Time 25

Cook Time 50

Total Time 1 15

Course Dessert

Cuisine American

Servings slices

Calories 350 kcal

Equipment

1 8×4 loaf pan
an electric mixer

Ingredients

For the Coconut Butter Cake:

1½ cups all-purpose flour (180g)
1 tsp. baking powder
½ tsp. salt
¾ cups whole milk buttermilk, room temperature
½ cup unsweetened coconut flakes
8 tbsp. unsalted butter, softened (112g)
1 cup granulated sugar (200g)
2 large eggs, at room temperature
2 tsp. coconut extract

For the Strawberry Topping:

1 quart sliced strawberries
1 tbsp. granulated sugar

For the Coconut Whipped Cream:

1 cup heavy cream
2 tsp. granulated sugar
1 tsp. coconut extract

Instructions

Begin by making the Coconut Butter Cake: First, Preheat the oven to 350 degrees. Spray the pan with baking spray. Line the bottom of the pan with parchment paper and spray the pan again.
Sift together the flour, baking powder, and salt into a bowl and set it aside.
Stir the coconut flakes into the buttermilk.
In the bowl of an electric mixer, with the paddle beater attached cream together the butter and sugar. Beat them for five minutes until the mixture is fluffy, scraping down the bowl as needed. Add the eggs, one at a time, and the coconut extract. Beating well after each addition.
Add half the flour mixture, then half the buttermilk. Beat until combined. Add the rest of the flour mixture, and the rest of the buttermilk. Beat until combined. Scrape the bowl down after each addition.
Pour the batter into the pan and bake for 50 minutes, or until a toothpick comes out clean. Cool in the pan on a wire rack for ten minutes. Use a knife to loosen the sides of the cake from the pan and remove the cake from the pan. Cool about 15 minutes to serve warm. Or, cool completely, if you prefer. Slice and serve with the Strawberry Topping and the Coconut Whipped Cream.

For The Strawberry Topping:

Simply mix together the strawberries and sugar.

For the Coconut Whipped Cream:

In the bowl of an electric mixer, with the whisk attachment on, start beating the cream on low power. Start on low and gradually increase the speed to high. When the cream starts to thicken add the coconut extract and sugar. Beat until the cream is fluffy. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on.