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Strawberry coconut cake: A deliciously light treat!

strawberry coconut cake
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A light and delicious strawberry coconut cream cake that’s perfect for any celebration.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 cup whole milk
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 250g mascarpone cheese
  • 1 cup shredded sweetened coconut
  • 2 cups fresh strawberries (halved)
  • Whole strawberries for topping

Instructions

  1. Preheat oven to 175°C (350°F). Grease and line two 20cm (8-inch) cake pans.
  2. Whisk flour, baking powder, and salt together.
  3. Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and coconut extract.
  4. Add dry ingredients alternating with milk. Mix gently until combined.
  5. Divide batter between pans and bake 25–30 minutes. Cool completely.
  6. Whip heavy cream with powdered sugar to soft peaks. Fold in mascarpone until smooth and creamy.
  7. Place one cake layer on serving plate. Spread thick layer of cream and add halved strawberries around edges (cut side facing out).
  8. Sprinkle shredded coconut and add second cake layer.
  9. Frost entire cake with remaining cream. Pipe decorative swirls on top.
  10. Garnish with whole strawberries and extra coconut if desired. Chill 1–2 hours before serving.

Notes

  • Serve well chilled for clean slices.
  • Pair with coffee or iced latte.
  • Add white chocolate shavings for extra elegance.
  • Pat strawberries dry before layering.
  • Chill bowl before whipping cream for better stability.
  • Toast coconut for deeper flavor.
  • Brush cake layers lightly with simple syrup for extra moisture.

Nutrition

Find it online: https://www.homeydishes.com/strawberry-coconut-cake-recipe/