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.
Separate eggs. Allow egg whites to stand at room temperature for 30 minutes. Discard yolks.
Grease 3 round cake pans (preferably 9", but 8" will work) with shortening, then coat with flour and set aside. Non stick spray used for baking will also work.
In a medium bowl mix flour, baking powder, baking soda and salt; set aside.
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.
Bake in preheated oven 30-35 mins, or until toothpick comes out clean.
After baking, Let rest in pan for 10 minutes, then flip over onto cooling rack.