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.
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. Even though I’m currently without an oven (Yes, I made this in my little smart oven.), I decided to whip up this Strawberry Coconut 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 cake is just that!
How to make Strawberry Coconut Cake:
As mentioned above, this recipe calls for a box cake mix which practically makes it foolproof. 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.
To customize the frosting for this recipe, I stirred in 1/2 cup of coconut, which I chopped. It’s a subtle addition that enhances the frosting texture and makes it pop with the taste of coconut.
Speaking of surprises, I also added a layer of sliced strawberries between the two layers of cake. The color and flavor of the fresh berries are a wonderful touch. Again, it’s an extra detail that will make this cake truly memorable.
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.
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!
And for those of you who are long-time IBC readers, this cake may remind you of the Naked Strawberry-Rhubarb Cake I made a few years ago. I garnished that one with fresh flowers. It’s still one of my favorite cakes. It photographed so beautifully.
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!
- 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
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.
Cream Cheese Frosting recipe can be found by clicking here.