Strawberry coconut cake
Strawberry Coconut Cake
Strawberry coconut cake topped with sliced strawberries

Description

Sweet strawberries are delicious with this coconut cake frosted with a light cream cheese frosting. The flavors are perfectly balanced and the cake is stunning yet easy to decorate. If making more than a couple hours ahead of time, store in refrigerator.

Cake
  • 3 Cups cake flour
  • 1 Tbsp. baking powder
  • 1 Tsp. salt
  • 1/2 Tsp. baking soda
  • 1/2 Cup unsweetened coconut milk
  • 1/2 Cup whole milk
  • 1 Cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
  • 1 3/4 Cups granulated sugar
  • 1 Tsp. vanilla extract
  • 4 large eggs plus 1 large egg yolk
  • 1/2 Cup sweetened, shredded coconut
Frosting
  • 12 Ounces Neufchatel (reduced-fat cream cheese), room temperature
  • 10 Tablespoons unsalted butter, room temperature
  • 1 Tsp. vanilla extract
  • 2 1/2 - 2 3/4 Cup confectioners' sugar
Filling and Topping
  • 1 Cup sweetened shredded coconut
  • 3/4 of a 16-ounce package (about 2 cups) Driscoll's Strawberries, chopped
  • 1/2 of a 16-ounce package Driscoll's Strawberries, sliced lengthwise
Cake
  1. PREHEAT oven to 350°F.
  2. BUTTER or COAT with cooking spray two 9-inch round cake pans.
  3. LINE bottoms of cake pans with a round of parchment paper and SET ASIDE.
     
  4. PLACE 3 cups cake flour into a large bowl.
  5. ADD 1 tablespoon baking powder and ADD 1 teaspoon salt and ADD 1/2 teaspoon baking soda.
  6. SIFT together ingredients and SET ASIDE flour mixture.
  7. POUR 1/2 cup unsweetened coconut milk into a measuring cup.
  8. ADD 1/2 cup whole milk.
  9. SET ASIDE milk mixture.
  10. PLACE 1 cup (2 sticks) plus 2 tablespoons unsalted butter into a mixing bowl or stand mixer bowl.
  11. ADD 1 ¾ cups granulated sugar.
  12. BEAT until light and fluffy.
  13. ADD 1 teaspoon vanilla extract.
  14. ADD 4 eggs plus 1 egg yolk, one at a time, with mixer on low speed, and SCRAPE down sides of bowl as necessary.
  15. ADD one-third of flour mixture and BEAT just until combined. Do not overmix.
  16. ADD half of milk mixture and BEAT just until combined. Do not overmix.
  17. ADD half of remaining flour mixture and BEAT just until combined. Do not over mix.
  18. ADD remaining flour mixture and BEAT just until combined. Do not over mix.
  19. STIR IN 1/2 cup shredded coconut.
  20. DIVIDE batter evenly between prepared cake pans.
  21. SPREAD surface of cake batter smooth and TAP cake pans on countertop several times to remove large bubbles.
  22. BAKE 40 minutes or until golden and cake tester inserted into center comes out clean.
  23. ALLOW cakes to cool in pans 10 minutes.
  24. INVERT cakes onto a wire rack to cool completely.
     
Frosting
  1. PLACE 12 ounces Neufchatel into a mixing bowl or a stand mixer bowl.
  2. ADD 10 tablespoons unsalted butter.
  3. ADD 1 teaspoon vanilla extract.
  4. BEAT until thoroughly blended.
  5. ADD 2 ½ cups confectioners' sugar and BEAT until combined.
  6. CHECK frosting for stiffness and ADD up to 1/4 cup additional confectioners’ sugar until a spatula inserted into center of frosting slowly droops to one side.
  7. SET ASIDE frosting.
Filling and Assembly
  1. PLACE 1 cup sweetened shredded coconut into a skillet.
  2. COOK over medium heat and STIR constantly until coconut is evenly golden.
  3. SPREAD toasted coconut onto a dinner plate to cool completely.
  4. CHECK tops of cakes for flatness and TRIM off rounded tops with a serrated knife if necessary.
  5. PLACE one cake layer onto a cake stand or serving platter.
  6. SPREAD a thin layer of frosting onto cake layer.
  7. TOP with 2 cups chopped strawberries and PRESS to flatten into an even layer.
  8. PLACE second cake layer onto first layer and PRESS down to secure.
  9. FROST top and sides with remaining frosting.
  10. PRESS toasted coconut evenly onto sides of cake.
  11. TOP cake with half of a 16-ounce package strawberries, sliced lengthwise.
  12. SERVE immediately or REFRIGERATE until using.
Calories 755.83
Total Fat 43.40 g
Saturated Fat 29.90 g
Cholesterol 191.39 mg
Sodium 343.28 mg
Total Carbohydrates 85.72 g
Dietary Fiber 1.76 g
Protein 9.27 g