Are you dreaming of a light, fluffy cake bursting with the sweet taste of strawberries and the subtle warmth of coconut? Then look no further! This Coconut Strawberry Cake recipe is the perfect blend of tropical flavors and classic baking, guaranteed to impress your family and friends. It's surprisingly easy to make, making it an ideal choice for both beginner bakers and seasoned pros looking for a delicious and healthy dessert. This recipe is a celebration of homemade cooking at its finest, offering a delightful escape from everyday meals. Let's get baking!
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup unsweetened shredded coconut
- 1 cup fresh strawberries, hulled and sliced
For the Coconut Cream Frosting:
- 1 cup heavy cream, chilled
- ½ cup sweetened shredded coconut
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Getting Started: Preparing the Oven and Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures your cake layers release easily and prevents sticking. Gather all your ingredients beforehand – this makes the baking process much smoother. Make sure your butter is softened to room temperature for easy creaming.
Making the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is a crucial step for even leavening.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air, leading to a lighter cake.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a small bowl, gently whisk together the buttermilk and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. Overmixing develops gluten, resulting in a tough cake.
- Gently fold in the sliced strawberries.
Baking the Cake Layers:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Preparing the Frosting:
- In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
- Gently fold in the sweetened shredded coconut.
Assembling the Cake:
Once the cakes are completely cool, frost the top of one layer with a generous amount of coconut cream frosting. Carefully place the second cake layer on top and frost the entire cake with the remaining frosting. You can decorate it further with extra strawberries and coconut flakes if desired.
Tips and Variations:
- For a richer flavor, use coconut milk instead of buttermilk.
- Add a pinch of nutmeg or cinnamon to the batter for a warm spice note.
- Substitute raspberries or blueberries for the strawberries.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 45-50g
This Coconut Strawberry Cake is a fantastic addition to any occasion, from birthdays to casual gatherings. It’s a delicious recipe that is sure to become a family favorite. Enjoy!