Delicious strawberry coconut cake recipe for summer treats

Ingredients for Strawberry coconut cake

• 400 g caster sugar

• 170 g unsalted butter, softened

• 300 g fresh strawberries, hulled

• 3 large eggs, room temperature

• 360 g plain flour, sifted

• 15 ml baking powder

• 5 ml salt

• 180 ml soured cream, room temperature

• 80 ml vegetable oil

• 5 ml vanilla extract

• 5 ml strawberry extract

• 3–4 drops red food colouring (optional)

• 450 g cream cheese, room temperature

• 90 g icing sugar

• 240 ml double cream, cold

• 5 ml vanilla extract

• 2.5 ml coconut extract (optional)

• pinch salt

• 60 g sweetened coconut flakes

• For garnish:

How to make Strawberry coconut cake

1. Preheat your oven to 180°C (fan) or 190°C (conventional). Liberally prepare three 23 cm round baking tins using your preferred non-stick method.

2. In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until light and fluffy, about 6 minutes.

3. Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.

4. With your stand mixer running, add the eggs one at a time, ensuring each one is well combined before adding the next. Scrape down the sides and bottom of the bowl as needed.

5. Reduce the mixer speed to medium-low and gradually add the strawberry purée into the batter, mixing until combined.

6. In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add half of the flour mixture to the stand mixer bowl, mixing on low speed until just combined.

7. In a small bowl, whisk together the sour cream and oil, then add this mixture to the stand mixer bowl.

8. Pour in the remaining flour mixture and continue to mix on low speed until well incorporated. Add the vanilla extract, strawberry extract (if using), and food colouring (if using). Scrape down the sides and bottom of the bowl, then mix until just combined, being careful not to overmix.

9. Evenly divide the batter between the prepared baking tins and bake for 23–28 minutes, or until a toothpick inserted into the centre of a layer comes out clean.

10. Allow the layers to cool in the tins for 10 minutes, then invert them onto wire racks to cool completely. Lightly cover the layers with foil or cling film to prevent drying out.

11. Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it thickens and becomes fluffy.

12. Lower the mixer speed to low and carefully add the icing sugar. Once fully incorporated, return the mixer to high speed and continue whipping.

13. Add the double cream, vanilla extract, coconut extract (if using), and salt, then mix until a smooth, light, and fluffy frosting is achieved.

14. Once the layers are completely cooled, place one layer on a serving plate. Spread one-third of the frosting over the top of this layer.

15. Add the second layer and spread another third of the frosting on top. Place the final layer on top, bottom-side up, and spread the remaining frosting over the top and sides of the cake.

16. Gently pat the sides and top of the cake with coconut flakes. Serve at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.