Strawberry Coconut Cake

If you’re looking for a dessert that’s both stunning and simple to make, this Strawberry Coconut Cake is your answer. Perfect for summer gatherings or a special treat any time of year, this cake combines the fresh flavors of strawberries and coconut in a way that’s sure to impress. 

It’s been a while since I made and shared a cake here on IBC, which is sort of odd because of my fondness for cake. As you know from many of the recipes I’ve shared here, I delight in things that look and taste special but are simple to make. This Strawberry Coconut Cake is just that!

hat I love most about this recipe is its ease—starting with a box cake mix means you’re already halfway there, and the additional ingredients transform it into something truly special.Small additions, such as pureed strawberries, coconut, and strawberry jello, give a typical box cake amazing flavor and color, quickly taking it from boring to bold.

I also love that this recipe calls for my favorite cream cheese frosting. It’s an IBC favorite, so I’m super excited whenever I get a chance to use it. I added a hint of coconut which is a delicious twist that perfectly complements the fruity flavors.

You’re going to love this one! It’s one of my favorite strawberry recipes for summer! Let’s dive into the details so you can whip up this delightful cake in no time!

Why You’ll Love This Recipe

• Effortless and Foolproof: This Strawberry Coconut Cake is a breeze to make, thanks to the use of a box cake mix. The recipe is practically foolproof, making it perfect for anyone. You’ll be able to whip up a stunning dessert with minimal effort.
• Bursting with Flavor: The combination of pureed strawberries, strawberry gelatin, and coconut takes a simple box cake mix to the next level. Each bite is packed with bold, fruity flavors that are enhanced by the subtle coconut undertones, making every slice a delightful treat.
• Creamy Coconut Frosting: The cream cheese frosting is a fan favorite, but this version includes a twist with the addition of chopped coconut. This not only adds a delicious coconut flavor but also gives the frosting a unique texture that perfectly complements the cake layers.
• Fresh and Vibrant Presentation: The layer of sliced strawberries between the cake layers adds a pop of color and a fresh burst of flavor. Garnishing with whole strawberries on top makes the cake look as good as it tastes, making it an impressive dessert for any occasion.

Looking for more summer dessert recipes? You’ve come to the right place. I have a collection of my best warm-weather dessert recipes ready and waiting for you in this delicious collection. 

Ingredients

Ready to give this Strawberry Coconut Cake a try? Here’s everything you’ll need:

• White Cake Mix: A convenient base that simplifies the baking process while providing a soft and fluffy texture for the cake.
• Strawberry Gelatin Powder: Enhances the cake with a vibrant pink color and a burst of strawberry flavor.
• All-Purpose Flour: Adds structure and stability to the cake, ensuring it rises beautifully.
• Baking Soda: Helps the cake to rise and become light and airy.
• Vegetable Oil: Keeps the cake moist and tender, adding richness to each bite.
• Eggs: Bind the ingredients together and add structure, helping the cake rise properly.
• Milk: Adds moisture and richness to the cake batter, creating a soft and tender crumb.
• Strawberries: Infuses the cake with natural strawberry flavor and extra moisture. Fresh strawberries add a vibrant color and fresh flavor between the cake layers and as a garnish.
• Vanilla Extract: Adds a touch of warmth and enhances the overall flavor profile of the cake.
• Coconut Extract: Infuses a subtle coconut flavor throughout the cake, complementing the strawberries.
• Chopped Coconut: Adds texture and a delightful coconut flavor to both the cake and the frosting.
• Cream Cheese Frosting: A creamy, tangy frosting that pairs perfectly with the sweet and fruity cake. You’ll need my go-to cream cheese frosting recipe.

How to Make

 Let’s get into the kitchen and bake! I’ll walk you through the simple steps below. There’s also a full printable recipe card with ingredients and instructions is available at the end of this post.

1. Begin by preheating your oven to 350 degrees F. Grease and flour two 9-inch round cake pans and set aside.
2. In a mixing bowl, add the white cake mix, strawberry gelatin powder, all-purpose flour, and baking soda. Whisk to combine. Next beat in the oil, eggs, milk, pureed strawberries, vanilla, and coconut extract. Then stir in the chopped coconut.
3. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted near the center of each layer comes out clean.

4. Cool the pans on a wire rack for about 10 minutes. Remove the cake from the pans and leave it on the racks until it is completely cool.
5. While the cake cools, make your cream cheese frosting. Prepare as directed, but mix in 1/2 cup of chopped coconut.
6. Once the cakes are cool, spread a layer of frosting onto the top of one cake. Top with sliced strawberries. Place the second layer of cake on top of that and frost the rest of the cake. Garnish with fresh strawberries.

That’s it! Pretty easy right!?

And isn’t it gorgeous too? I was incredibly lucky and happened to find a big strawberry plant at the Farmers Market an hour before I decorated this cake. I had planned to use fresh flowers, but this was even better. Talk about serendipitous!

Oh, and if you’re crazy about coconut, you can even press some onto the frosting once you have frosted the cake. I opted not to do this because I wanted fresh strawberries, strawberry flowers, and strawberry leaves to be the focus of my decorative garnish.

Frequently Asked Question

Can I make this cake ahead of time? 

Definitely! You can bake the cake layers a day in advance. Just make sure to wrap them tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake on the day you plan to serve it for the best presentation and flavor.

Can I use a different frosting instead of cream cheese frosting? 

Absolutely! While cream cheese frosting pairs beautifully with the flavors in this cake, you can use buttercream or whipped cream frosting if you prefer. Just make sure to incorporate the chopped coconut into whichever frosting you choose.

What’s the best way to store leftover cake? 

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you have slices, you can wrap them individually for easier storage and serving.

Can I add other fruits to this cake? 

Yes, you can get creative and add other fruits like blueberries or raspberries. Just be mindful of the moisture content and adjust accordingly to ensure the cake doesn’t become too wet. Adding fruits as a garnish or between layers is a great way to mix things up.

Can I freeze this cake? 

Yes, you can freeze the cake layers before frosting them. Wrap each layer tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months. Thaw the layers in the refrigerator before frosting and assembling.

More Cake Recipes You’ll Love

• Cinnamon & Sugar Cake
• Strawberry Ice Cream Cheesecake
• Cream Puff Cake
• Mixed Berry Icebox Cake
• Peanut Butter Sheet Cake

Anywho, If you like strawberries and coconut, I hope you’ll give this cake a go. I’m certain you’ll enjoy it as much as I did. Happy Summer Baking!  If you try it, please leave a comment and a 5-star rating below. 

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Strawberry Coconut Cake

This Strawberry Coconut Cake is a delicious and easy-to-fix dessert that’s perfect for summer. Made from a box cake mix plus fresh strawberries and coconut, it’s a cake anyone can create and everyone will enjoy.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cake, coconut, strawberry

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 10 people

Calories: 659kcal

Ingredients

• 1 box white cake mix
• 4 tablespoons strawberry gelatin powder
• 1 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 3/4 cup vegetable oil
• 4 eggs
• 1/4 cup milk
• 1/2 cup pureed strawberries
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 1 cup coconut chopped
• 1 batch Go-to Cream Cheese Frosting Go-to Cream Cheese Frosting
• 1/2 cup coconut chopped
• 6-8 strawberries sliced. plus additional strawberries for garnish

Instructions

• Begin by preheating your oven to 350 degrees F. Grease and flour two 9-inch round cake pans and set aside.
• In a mixing bowl, add the white cake mix, strawberry gelatin powder, all-purpose flour, and baking soda. Whisk to combine. Next beat in the oil, eggs, milk, pureed strawberries, vanilla, and coconut extract. Then stir in the chopped coconut.
• Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted near the center of each layer comes out clean.
• Cool the pans on a wire rack for about 10 minutes. Remove the cake from the pans and leave it on the racks until it is completely cool.
• While the cake cools, make your cream cheese frosting. Prepare as directed, but mix in 1/2 cup of chopped coconut.
• Once the cakes are cool, spread a layer of frosting onto the top of one cake. Top with sliced strawberries. Place the second layer of cake on top of that and frost the rest of the cake. Garnish with fresh strawberries.

Notes

Cream Cheese Frosting recipe can be found HERE. 

Nutrition

Calories: 659kcal | Carbohydrates: 76g | Protein: 3g | Fat: 40g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 348mg | Potassium: 152mg | Fiber: 2g | Sugar: 70g | Vitamin A: 108IU | Vitamin C: 16mg | Calcium: 26mg | Iron: 1mg