Well the snow has finally left Texas and it’s not 105 degrees yet, so that means one thing: Spring is here!
and spring=cake. right?
For some reason, coconut has been associated with Easter. Does anybody know why? I’m dying to know. Is it because of those super rad coconut Easter bunny cakes my mom used to make? The eggs nests? Give me all the Easter bunny cakes and eggs nests. And cadbury eggs. And reese’s eggs. And cadbury eggs.
I used to make a strawberry coconut cake recipe that I found several years ago, but it used a boxed cake mix and jello powder, two things I thought I could do without. I took Aubrey’s Every Occasion White Cake, adapted it a bit, and absolutely fell in love. This cake is perfect. I have found freeze-dried strawberries at Target before, and found these at Sprouts. This was a 1.2 oz. bag, so I used three of these.
Make the cake exactly as directed. Yes, there are several steps, but it is worth it. You don’t want to overmix the flour, which makes a tough cake.
This strawberry cake is very soft with a large crumb. It seriously melts in your mouth. It carries a sweet, strawberry taste that goes perfectly with the coconut frosting.
Sprinkle the coconut all over the frosting, patting the sides until it sticks.
Garnish with a strawberry or two…
The knife glides right through the cake. Like buttuh.
- 6 eggs
- 3 cups all-purpose flour
- 1 1/2 t baking powder
- 3/4 t baking soda
- 3/4 t salt
- 3/4 c butter softened
- 2 1/3 c sugar
- 2 t vanilla
- 2 c buttermilk room temperature
- 1/2 c strawberries rinsed and hulled
- 3.6 oz. freeze-dried strawberries
- 8 oz. cream cheese room temperature
- 1 c butter room temperature
- 32 oz. powdered sugar
- 1/4 t salt
- 1 t vanilla
- 1 t coconut extract
- 2-3 c coconut flakes
- strawberries for garnish
Separate eggs. Allow egg whites to stand at room temperature for 30 minutes.
Grease 3 round cake pans (preferably 9", but 8" will work) with shortening, then coat with flour and set aside. In a medium bowl mix flour, baking powder, baking soda and salt; set aside.
Blend buttermilk, strawberries, and freeze-dried strawberries in blender until strawberries are mostly smooth.
Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites and beat on medium-high for 3 minutes.
Alternate adding flour mixture and buttermilk mixture to butter/egg whites about a 1/3 of each at a time. Beat on low after each addition until well combined.
Divide batter amongst 3 prepared pans.
Bake in preheated oven 30-35 mins, or until toothpick comes out clean. Let rest in pan for 10 minutes, then flip over onto cooling rack. Can make the day before and wrap individual layers with saran wrap after completely cool.
To make icing, beat cream cheese and butter with mixer until fluffy. Add remaining ingredients except coconut flakes and strawberries.
Frost cake in layers. Use hands to pat coconut flakes onto icing to cover the cake. Garnish with strawberries.