Description
A light and fluffy Coconut Strawberry Cake, perfectly balanced with the sweetness of strawberries and the crunch of toasted coconut. Ideal for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 cup toasted coconut flakes
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure easy removal later.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and blend until the mixture resembles coarse crumbs.
- Gradually add in the milk, egg whites, and vanilla extract. Beat until the batter is smooth and luscious. Gently fold in the chopped strawberries.
- Divide the batter equally among the prepared pans and bake for 25-30 minutes. Check readiness by inserting a toothpick into the center—it should come out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes. Carefully transfer them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and softened butter until smooth. Gradually add in the powdered sugar, mixing until fluffy.
- When the cakes have cooled completely, place one layer on a serving plate. Spread a layer of frosting on top, add the second cake, and repeat. Top with the third layer.
- Frost the top and sides of the cake with your remaining cream cheese frosting. Sprinkle toasted coconut flakes generously on top.
- Slice your cake and enjoy!
Notes
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Unfrosted cake layers can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg