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    Home » Dessert

    Published: Mar 30, 2025 by Desarae

    Strawberry Coconut Cake

    Jump to Recipe Jump to Video Print Recipe

    Soft, tender, strawberry cake layered with a creamy coconut cream cheese frosting and finished off with shredded coconut and fresh strawberries - this Strawberry Coconut Cake is a beautiful celebration dessert.  We have all of the tips and tricks to make this easily the perfect strawberry and coconut cake.

    A large slice of strawberry coconut cake on a white dessert plate with a  black fork stuck into the slice.

    Why This Coconut Strawberry Cake Works

    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 egg nests? Here's why this is the best cake recipe.

    • So Easy to Make. We're using simple ingredients to make this strawberry coconut cake which comes together easily and produces a fluffy, moist cake.
    • A Terrific Flavor Combination. The strawberry and coconut flavors blend together flawlessly leaving you wanting more and more and more. This strawberry cake is very soft with a large crumb that seriously melts in your mouth. It carries a sweet, strawberry taste that goes perfectly with the coconut frosting.
    • All-Occasion Pink Coconut Cake. It's light enough for the Spring and Summer but perfect to serve any time of year!

    Love this flavor combination? Try our coconut strawberry smoothie!

    About The Ingredients

    Here's a look at the simple ingredients you need to make the strawberry cake and creamy coconut frosting. The full list and quantities of each are further down the page in the recipe card.

    PRO TIP: Remember, baking is a science - while cooking allows some wiggle room.  So when it comes to cake making - follow the recipe exactly as directed.  You'll end up with the BEST homemade strawberry cake you've ever tasted when you do!

    The Strawberry Cake

    Ingredients needed to make homemade strawberry cake.
    • Fresh Strawberries: Use ripe, fresh berries. We are flavoring our cake with these, so make sure they are juicy and flavorful. Strawberries are in season from March-June.
    • Freeze Dried Strawberries: These will add a little strawberry umph to the flavor of the cake. Find these near the raisins or dried fruit in your grocery store.
    • Buttermilk: The key to make your cake super moist and delicious. In a pinch you can make your own buttermilk by adding 1 tablespoon of lemon juice to 2 cups of milk and let it sit for about five minutes..

    The Creamy Coconut Frosting

    Ingredients needed to make coconut cream cheese frosting.
    • Cream cheese: I like to use the name brand cream cheese for better quality. I find it smoother than the store brand.
    • Butter:Use salted butter for this frosting. It enhances the flavors.
    • Coconut extract: This is the magic. Use a quality extract so that you really get that coconut flavor in the frosting.

    A complete list of ingredients and instructions can be located in the recipe card below.

    How To Make Strawberry Cake

    Let's start first with making the cake! It mixes up in just a few minutes. Before you get started be sure to preheat your oven to 350 degrees F and prep your cake pans.  

    A collage showing blending the buttermilk and strawberries, separating the eggs, and mixing the dry ingredients.
    • Step 1: Combine the buttermilk, fresh strawberries, and freeze-dried strawberries in a blender.
    • Step 2: Blend everything together until the mixture is smooth.
    • Step 3: Separate your eggs and discard the yolks. Allow the whites to sit at room temp for about 30 minutes.

    PRO TIP: If you're wondering how to separate eggs here's my easy method. Crack your egg and open it over a bowl.  Let the yolk settle in one-half of the shell. Carefully pour the yolk back and forth into the other half of the shell, letting the white drip into your bowl. Repeat this until all of the white is removed from the shell.  Pour the yolk into a separate bowl.

    • Step 4: Combine the flour, baking soda, baking powder, and salt in a medium bowl and stir them together. Adding salt when baking activates the baking soda.  So don't skip the salt!
    A collage showing mixing the butter and sugar for the cake.
    • Step 5: Whip the butter using the paddle attachment of your stand mixer for 30 seconds.
    • Step 6: Add the sugar and beat until combined.
    • Step 7: Stir in the vanilla.
    • Step 8: Add the room-temperature egg whites.
    A collage showing mixing the strawberry cake, putting it the pans, and after the layers are baked.
    • Step 9: Beat the mixture for 3 minutes until you have a pale, light batter.
    • Step 10: Add a third of the strawberry mixture followed by a a third of the flour mixture. Beat just until combined.  Repeat until you have used the remaining flour and strawberry mixture.
    • Step 11: Divide the batter between your 3 prepared cake pans.  Give each pan a little shake to even the batter.  Bake at 350 for 30 minutes or until a toothpick comes out clean.
    • Step 12: Let the cakes cool in pans for 10 minutes and then turn them over onto a cooling rack and let them cool completely.

    Pro Tip: Be careful to not over-mix the flour which makes a tough cake.

    A collage showing how to make the coconut cream cheese frosting.
    • Step 13: Whip the butter and cream cheese together using your paddle attachment of your stand mixer.
    • Step 14: Add the powdered sugar, vanilla, and coconut extract.
    • Step 15: Beat the mixture until it's smooth.
    • Step 16: Add about a tablespoon of frosting to your cake plate.  This will function as glue and keep the cake from slipping around on the plate.
    A collage showing frosting the layers of the strawberry cake and then the finished cake on a white cake stand.
    • Step 17: Add one cake round to your plate. Smooth a thick layer of frosting on top. Add your second cake and add frosting on top.  Repeat with the 3rd and final layer.
    • Step 18: Smooth the frosting over the top and sides of the cake. Sprinkle the top with shredded coconut and press more coconut into the sides of the cake.  Top with fresh strawberries.  
    An overhead shot of strawberry coconut cake garnished with fresh strawberries.

    How to Store

    • Leftovers: This cake can be stored covered at room temperature for 2-3 days or covered in the fridge for 3-5 days. Try to enjoy sooner rather than later as the cake dries out the longer it sits.
    • Freezing: You can bake the cake layers in advance and freeze them. After they're fully cooked wrap in plastic wrap and foil and freeze for up to one month. Thaw them out on the counter for a few hours before frosting and layering the cake. You can also freeze leftovers either in individual slices or large sections of the cake. Flash freeze on a tray first and then cover with plastic wrap and foil and freeze for up to a month.

    Expert Tips

    • Make Sure to Fully Cool. The cake layers need to be cooled all the way before you begin to frost it or it may melt and slide off the cake.
    • Use Room Temperature Egg Whites. You can set the eggs out on the counter for about an hour before you start to mix.
    • Don't Over Mix. When you begin to add the flour only mix long enough to incorporate the ingredients.
    • Prep Your Pans. Either grease or butter the pans and then dust with flour or use a cooking spray that's formulated for baking.
    • Use the Right Size Pans. This recipe makes three layers and you will need 3 - 9" cake pans.  

    Recipe FAQ

    Can I leave out the coconut?

    Yes, if you prefer a strawberry cake with cream cheese frosting you can omit the extract from the frosting and replace it with an equal amount of vanilla extract as well as leave off the shredded coconut as a garnish.

    How do you sprinkle coconut on the sides of the cake?

    Fill your hand with coconut flakes and pat it against the sides. The flakes will adhere to the frosting.

    Can I use frozen strawberries?

    Yes, you can! Fresh is best but if they're unavailable or out of season frozen will work. Thaw them out and drain off any excess liquid as that may alter the texture of the cake batter.

    A slice of strawberry coconut cake on a small plate with a full cake in the background.

    More Cake Recipes You May Enjoy

    If you like this cake, you may also enjoy:

    • cup drizzling icing on coconut pound cake
      The ULTIMATE Coconut Pound Cake
    • white cake with drips and fruit on top
      The ULTIMATE White Cake Recipe
    • A slice of easy carrot cake recipe served up on a small plate with a fork standing up in it.
      Easy Carrot Cake
    • Raspberry cake recipe on a wooden cutting board. There is a glass of milk in the background.
      Raspberry Vanilla Sheet Cake

    We Want Your Feedback!

    If you tried this recipe or any other recipe on the blog then don’t be shy! Let us know! Rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    A large slice of strawberry coconut cake on a white dessert plate. There is a black fork stuck into the slice.

    Strawberry Coconut Cake

    Soft, tender, strawberry cake - layered between creamy coconut cream cheese frosting.  Topped with shredded coconut and fresh strawberries - this Strawberry Coconut Cake is a beautiful celebration dessert.  We have all of the tips and tricks to make this cake perfection.
    4.53 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Low Salt
    Prep Time: 1 hour hour 25 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 2 hours hours
    Servings: 20 slices
    Calories: 608kcal
    Author: Kadee & Desarae

    Equipment

    • Blender
    • hand or stand mixer

    Ingredients

    Strawberry Cake

    • 2 cup buttermilk room temperature
    • 1 cup fresh strawberries rinsed and hulled
    • 2 ounces freeze-dried strawberries
    • 6 egg whites
    • 3 cups all-purpose flour
    • 1 ½ teaspoon baking powder
    • ¾ teaspoon baking soda
    • ¾ teaspoon salt
    • ¾ cup butter softened
    • 2 ⅓ cup sugar
    • 2 teaspoon vanilla
    • 2-3 drop pink food coloring optional

    Coconut Cream Cheese Icing

    • 8 ounces cream cheese room temperature
    • 1 cup butter room temperature
    • 32 ounces powdered sugar
    • ¼ teaspoon salt
    • 1 teaspoon vanilla
    • 1 teaspoon coconut extract
    • 2-3 cup coconut flakes for garnish
    • fresh strawberries for garnish

    Instructions

    Cake

    • Preparation: Preheat your oven to 350 degrees F. Prep your cake pans.  This is a 3 layer cake - so you'll need 3 - 9" cake pans.  You can grease and flour your pans, or you can use a non-stick spray specifically for baking.
    • Prepare the strawberry mixture by combining buttermilk, fresh strawberries, and freeze-dried strawberries in a blender.
    • Blend until smooth. Set aside.
    • For this recipe you need egg whites.  So separate your eggs and discard the yolks. Allow the whites to sit at room temp for about 30 minutes. Set aside.
    • In a medium sized bowl - combine flour, baking powder, baking soda and salt. Stir to combine. Adding salt when baking activates the baking soda.  So don't skip the salt! Set aside.
    • Whip butter using the paddle attachment of your stand mixer for 30 seconds.
    • Add sugar and beat until combined.
    • Stir in vanilla.
    • Add room temperature egg whites. Beat for 3 minutes. You'll have a pale, light batter.
    • Add ⅓ of the blended strawberry mixture. Add ⅓ of the flour mixture. Beat just until combined.  Repeat until you have used the remaining flour and strawberry mixture.
    • Divide the batter between your 3 prepared cake pans.  Give them a little shake to even the batter.  Bake at 350 for 30 minutes, or until a toothpick comes out clean.
    • Let cakes cool in pans for 10 minutes, and then turn over onto a cooling rack and let cook completely.

    Frosting

    • Whip butter and cream cheese together using your paddle attachment of your stand mixer.
    • Add powdered sugar, vanilla, and coconut extract.
    • Beat until smooth.
    • Add about a tablespoon of frosting to your cake plate.  This will function as glue and keep the cake from slipping around on the plate.
    • Add one cake round. Smooth a thick layer of frosting on top. Add your second cake and add frosting.  Repeat with the 3rd layer.
    • Smooth frosting over the top and sides of the cake. Sprinkle the top with shredded coconut and press coconut into the sides of the cake.  Top with fresh strawberries.  Perfection.

    Video

    [adthrive-in-post-video-player video-id="L22vZlkV" upload-date="2022-04-14T20:23:16.000Z" name="coconutcakeblog.mov" description="Soft, tender, strawberry cake - layered between creamy coconut cream cheese frosting.  Topped with shredded coconut and fresh strawberries - this Strawberry Coconut Cake is a beautiful celebration dessert.  We have all of the tips and tricks to make this cake perfection." player-type="default" override-embed="default"]

    Notes

    Make Sure to Fully Cool. The cake layers need to be cooled all the way before you begin to frost it or it may melt and slide off the cake.
    Use Room Temperature Egg Whites. You can set the eggs out on the counter for about an hour before you start to mix.
    Don't Over Mix. When you begin to add the flour only mix long enough to incorporate the ingredients.
    Prep Your Pans. Either grease or butter the pans and then dust with flour or use a cooking spray that's formulated for baking.
    Use the Right Size Pans. This recipe makes three layers and you will need 3 - 9" cake pans.
    How to Separate Eggs. Crack your egg and open it over a bowl.  Let the yolk settle in one half of the shell. Carefully pour the yolk back and forth into the other half of the shell, letting the white drip into your bowl. Repeat this until all of the white is removed from the shell.  Pour the yolk into a separate bowl.

    Nutrition

    Serving: 1slice | Calories: 608kcal | Carbohydrates: 90g | Protein: 5g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 397mg | Potassium: 185mg | Fiber: 2g | Sugar: 72g | Vitamin A: 689IU | Vitamin C: 39mg | Calcium: 69mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

    Save this amazing Strawberry coconut cake recipe for later!

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    Reader Interactions

    Comments

    1. Mun says

      March 10, 2023 at 1:49 am

      Hello,
      Can I use fresh stawberries instead of freeze dried stawberries?

      Reply
      • Kadee says

        March 13, 2023 at 8:41 am

        The fresh will make the batter have more liquid, so I wouldn’t recommend subbing fresh in this recipe. I would garnish with fresh, but use the freeze dried in the batter.

        Reply
    2. Donna Rubinstein-Oliver says

      July 06, 2022 at 8:53 pm

      EXCELLENT Cake !! Turned out great ; everyone loved it .
      Thank You .

      Reply
    3. Nuala says

      May 22, 2022 at 8:58 am

      Called for baking powder in recipe but you didn’t mention when to add it. Also the same with salt in the icing ingredients. Someone following this recipe to a T would easily forget to add it in. I did add them butI have not tasted it I hope it tastes OK

      Reply
      • Kadee says

        May 22, 2022 at 10:11 pm

        Thank you for bringing this to my attention. I'll adjust the recipe card.

        Reply
    4. Jay says

      April 11, 2022 at 9:38 pm

      5 stars
      Made this cake for my wife’s birthday.. amazing! I was a bit short on freeze dryer strawberries only had one pouch of 2 oZ so I added a few more fresh.. I also added a good squirt of hot pink food coloring I had from a different strawberry cake.. this one turned out better and had more strawberry flavor.

      Reply
    5. Tori says

      March 13, 2022 at 7:50 am

      1 star
      The directions on the bottom are incredibly wrong and out of order. Our cake totally failed! Lucky, we had a back up cake that we were forced to use.

      Reply
      • Kadee says

        March 17, 2022 at 5:28 pm

        Hi Tori, I'm so sorry your cake failed. This is an old recipe, and our site has gone thru many changes since this recipe was created. I've edited the card to reflect the correct instructions. Thanks for bringing this to our attention.

        Reply
    6. Gina says

      April 18, 2021 at 8:49 am

      1 star
      I really wanted to love this recipe but the cake tasted like playdough. I ended up throwing the entire thing away.

      Reply
    7. Maria says

      March 14, 2021 at 6:05 pm

      5 stars
      I made this for daughter’s birthday. Everyone loved it!

      Reply
    8. Jerri Hatch says

      August 13, 2020 at 4:56 am

      5 stars
      I made this yesterday for my husbands birthday. Couple of things to note. Firstly the layers do not seem to rise like typical cake layers so don’t be alarmed. Second CUT THE SUGAR! I used a little less than 2 cups for the cake and about 3 1/2 cups powdered sugar for the icing ...and I made extra icing. This is cake is moist and super delicious, worth the effort and every calorie. You won’t miss all that added sugar I promise. I almost think the amount of powdered sugar it calls for must be a typo. I wish I could attach a photo of my cake!

      Reply
    9. Piper says

      May 29, 2020 at 11:22 pm

      5 stars
      Forgot to put the rating in my other comment! 5 stars for sure!!

      Reply
    10. PiPer says

      May 29, 2020 at 11:21 pm

      5 stars
      Delicious! Just made this & it was delightful! The strawberry flavor works great with the coconut. I added a little less powdered sugar in the frosting - I only did around 5 cups instead of the 32oz (7.89 cups) because I thought it was sweet enough. I also only had 3 oz of freeze dried strawberries (2 packages) so I compensated with a few extra fresh strawberries & it worked perfect! I only had 8in cake pans, so I used those, and they turned out totally fine. Finally, I leveled the cakes before stacking them so they’d be easier to frost. Overall, great recipe & my family loved it!!!

      Reply
    11. Sheila says

      May 17, 2020 at 12:05 pm

      5 stars
      I made this last night and it is SO GOOD! It's super moist and has great fresh strawberry flavor. The coconut frosting is perfect with the cake. My teens don't like strawberries but they loved this cake and my husband said it's his new favorite. I will definitely make this again and again!

      Reply
    12. Grant D. says

      December 15, 2015 at 8:37 am

      5 stars
      I can't get over how good this cake looks.

      Reply
    13. Mariaelena says

      December 08, 2015 at 7:10 am

      5 stars
      This looks delicious! I love coconut! And I Love the pretty pink color!

      Reply
    14. Michelle R says

      December 07, 2015 at 12:38 pm

      This looks heavenly! Going to try it out!

      Reply
    4.53 from 17 votes (5 ratings without comment)

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