Cake Recipes
Coconut Strawberry Cake
The frosting is like biting into sweet, fluffy clouds. There is an added step of boiling down the sugar water for a few minutes, but it’s worth it! This Coconut Strawberry Cake is perfectly moist with the subtle flavor of coconut.
Prep: 30 min | Bake: 45 min | Yield: 12 to 16 slices
Ingredients
Cake
- Nonstick cooking spray
- All-purpose flour for dusting
- 2 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 3 large eggs, separated
- 1 cup "lite" coconut milk
- 1/2 teaspoon coconut extract
Icing
- 1 cup granulated sugar
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 3 large egg whites
- 1 teaspoon coconut extract
Assembly
- 1 cup unsweetened shredded coconut, toasted
- 1/2 cup strawberry preserves
- 4 cups (about 1 1/4 pounds) whole stemmed
- California strawberries
Instructions
- Place oven rack in bottom third of oven; heat oven to 350 degrees F. Spray two 8 inch cake pans with nonstick cooking spray. Line bottom of each pan with a circle of parchment paper, spray the paper and dust inside of each pan with all-purpose flour, tapping out excess.
Cake
- Sift together cake flour, baking powder and salt; set aside.
- In bowl of electric mixer with paddle attachment, cream butter at medium speed until soft and light. Add sugar and continue to mix for about 5 minutes or until light and fluffy. Add egg yolks one at a time, beating after each addition until completely mixed.
- On low speed, alternately add flour mixture in 3 additions and coconut milk in 2 additions, beginning and ending with flour mixture. Add extract and beat at low speed until completely mixed.
- In clean bowl with whisk attachment, beat egg whites at high speed to soft peaks. Gently fold one third of the egg whites into the batter; fold in remaining egg whites gently but thoroughly.
- Divide batter between prepared cake pans and bake for about 35 minutes or until cake springs back when touched and wooden pick inserted into center comes out clean.
- Cool on rack fir 5 minutes; run a small knife around edge of each pan and carefully invert cake onto rack. Remove pan and cool cake completely; remove paper before assembling cake.
Icing
- In asmall saucepan combine sugar, water and cream of tartar. Bring to a boil, covered, over medium heat; do not stir. When sugar is completely dissolved, uncover and boil 5 minutes longer.
- In bowl of electric mixer with whisk attachment, beat egg whites at high speed to soft peaks. Continue to beat while slowly pouring hot syrup onto egg whites; add extract and beat until cool.
Assembly
- Spread 1/4 cup of the preserves on top of 1 cake layer. Thinly slice 2 cups of the strawberries and arrange in 1 layer on top of preserves. Spread remaining 1/4 cup preserves on bottom of second cake layer and invert onto first layer. Spread icing on top and sides of assembled layers; pat coconut onto sides of cake. Arrange remaining strawberries on top of cake, stem side down.
Notes
Substitute white cake made from a mix; add 1/2 teaspoon of coconut extract to batter.
Substitute pre-made white frosting; add coconut extract to taste.
Nutrition
Per serving based on a 16 slice yield: Calories: 284kcal Carbohydrates: 40g Protein: 4g Fat: 13g Saturated Fat: 8g Cholesterol: 58mg Sodium: 185mg Fiber: 1g Sugar: 24g
Attribution
Recipe and photo used with permission from:
California Strawberry Commission