Strawberry Coconut Cake

Strawberry Coconut Cake
Staff Writer
Driscoll's

This cake recipe highlights strawberries in their truest form by layering them with a thick, sweet frosting and moist yellow cake made from coconut milk.

10
Servings
1025
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • 3  Cups  cake flour (not self-rising)
  • 1  Tablespoon  baking powder
  • 1  Teaspoon  salt
  • 1/2  Teaspoon  baking soda
  • 1/2  Cup  unsweetened coconut milk
  • 1/2  Cup  whole milk
  • 1  Cup  unsalted butter (2 sticks), at room temperature
  • 1 1/2  Cup  granulated sugar
  • large eggs
  • 1  Teaspoon  vanilla extract
  • 1/2  Cup  sweetened, shredded coconut

For the frosting

  • 12  Ounces  reduced-fat cream cheese, at room temperature
  • 10  Tablespoons  unsalted butter, at room temperature
  • 1  Teaspoon  vanilla extract
  • 2 1/2  Cups  confectioners' sugar

For the filling and topping

  • 3  Cups  strawberries, 2 cups chopped and 1 cup sliced lengthwise
  • 2/3  Cups  toasted, shredded coconut

Directions

For the cake

Preheat oven to 350 degrees. Lightly grease bottoms and sides of two 9-inch round cake pans. Line bottoms of each pan with a round of parchment paper. Grease paper and dust each pan with flour, tapping out excess. Set aside.

Sift together flour, baking powder, salt and baking soda into a large bowl. Set aside. Combine milk and coconut milk. Set aside. Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment 5 minutes or until light and fluffy. Add eggs, one at a time, with mixer on low speed, scraping down sides of bowl as necessary. Add vanilla. Alternately add flour mixture and milk mixture in several additions, starting and ending with flour mixture, mixing just until combined. Stir in shredded coconut.

Spread batter into cake pans and bake 40 minutes or until golden and cake tester inserted into center of cakes comes out clean. Cool on wire rack 10 minutes. Invert to cool completely.

For the frosting

Beat the cream cheese, butter, and vanilla with an electric mixer until blended. Add confectioners' sugar and mix on low until combined.

For the filling and topping

Place one cake layer on a cake plate or stand. If cakes have rounded top, gently trim with serrated knife to make flat. Spread a thin layer of frosting on cake layer and top with chopped strawberries, pressing to flatten and help strawberries stay in place. Place other cake layer on strawberries, with flat side up and press down gently to secure. Frost top and sides of cake with remaining frosting. Press toasted coconut evenly on sides of cake and top with concentric circles of sliced strawberries. If not serving cake immediately, refrigerate until ready.

Nutritional Facts

Total Fat
47g
67%
Sugar
41g
46%
Saturated Fat
25g
100%
Cholesterol
88mg
29%
Carbohydrate, by difference
150g
100%
Protein
11g
24%
Vitamin A, RAE
133µg
19%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
479mg
48%
Choline, total
66mg
16%
Fiber, total dietary
19g
76%
Folate, total
106µg
27%
Iron, Fe
4mg
22%
Magnesium, Mg
47mg
15%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
201mg
29%
Selenium, Se
19µg
35%
Sodium, Na
768mg
51%
Vitamin D (D2 + D3)
1µg
7%
Water
102g
4%
Zinc, Zn
1mg
13%

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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