This strawberry coconut cake is my favorite cake for the summer! It is fresh and light and coconuty, and really simple to make. We start with a one layer coconut snack cake, then top it with lots of whipped cream and fresh strawberries. And the result is stunning and delicious, the best combo imo.
I am not a big fan of making cakes with lots of layers. I’ll do it every once and a while or when I need to (ie when I made my own wedding cake and then my sister-in-law’s wedding cake), but overall I think that layer cakes are so tedious and not always worth the time spent. BUT, I am all about a one-layer cake. They are simple and fast and hard to mess up! And the will always look beautiful when you pile a bunch of whipped cream and fruit on top so it is always a win.
ingredients needed for this strawberry coconut cake
coconut cake
- 1 1/4 cups flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup butter softened and cubed
- 1 tsp vanilla extract
- 1/2 cup milk (nut milk works, too!)
- 1 egg at room temp
- 1/4 cup greek yogurt
- 1/2 cup coconut flakes
toppings
- 2 cups heavy cream
- 1/4 cup sugar
- 2 cups strawberries
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strawberry coconut cake
ingredients
coconut cake
- 1 1/4 cups flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup butter softened and cubed
- 1 tsp vanilla extract
- 1/2 cup milk (nut milk works, too!)
- 1 egg at room temp
- 1/4 cup greek yogurt
- 1/2 cup coconut flakes
toppings
- 2 cups heavy cream
- 1/4 cup sugar
- 2 cups strawberries
instructions
- Preheat the oven to 350F. Grease and line a 8 or 9 inch cake pan, set aside. Add the flour, sugar, baking powder, salt, and baking soda to a bowl. Stir to mix.
- Add cubed butter, vanilla extract, and milk. Using a stand mixer or hand mixer, mix for 1-2 minutes until combined.
- Add the egg, greek yogurt, and coconut flakes. Mix gently until just combined, and you should have a smooth batter.
- Transfer the batter to the prepared pan and then to the oven. Bake for 20-25 minutes, until an inserted toothpick comes out clean. Let it cool for 5 minutes in the pan, then invert onto a cooling rack to cool completely.
- While the cake is cooling, prepare the toppings. Add the heavy cream and sugar to a large bowl and use a hand or stand mixer to whip the cream until stiff peaks form, about 5-7 minutes. Slice the strawberries into fourths.
- When the cake is completely cooled, Add the whipped cream on top, then the strawberries. Slice and enjoy!
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