If you’re looking for a delightful dessert that combines the flavors of summer with a creamy twist, you’ll love this Strawberry Coconut Cream Cake! Perfect for any occasion, this cake is light, fluffy, and oh-so-delicious. The bright strawberry flavor pairs beautifully with the rich coconut cream cheese frosting, making every bite a true treat.
Why Make This Recipe
You should consider making this Strawberry Coconut Cream Cake for several reasons. First, it’s a stunning dessert that is sure to impress your friends and family. The vibrant pink color of the cake and the creamy coconut frosting make it visually appealing and perfect for parties or gatherings. Additionally, using a cake mix saves time in the kitchen, allowing you to whip up this delightful cake with ease. Plus, who can resist the combination of strawberries and coconut? It’s a match made in dessert heaven!
How to Make Strawberry Coconut Cream Cake
Making your Strawberry Coconut Cream Cake is simple and straightforward. Follow these steps to create this delicious treat:
Ingredients:
- 1 (13.25-ounce) strawberry cake mix
- ½ cup softened unsalted butter
- ¾ cup canned coconut milk
- ½ cup water
- 3 large eggs
- 1 (8-ounce) package cream cheese (softened)
- ½ cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 2-3 tablespoons heavy cream
Directions:
- Preheat the oven to 350 degrees Fahrenheit and grease the bottom and sides of two 9-inch round cake pans with non-stick cooking spray.
- In a large bowl, combine the strawberry cake mix, softened unsalted butter, coconut milk, water, and eggs. Mix on high for 2 minutes using an electric hand mixer until well blended.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes. Check if the cakes are done by inserting a toothpick in the center; it should come out clean. Let the cakes cool completely.
- For the frosting, in a large bowl, combine the softened cream cheese and ½ cup unsalted butter. Mix with an electric hand mixer until smooth and creamy.
- Gradually add in the powdered sugar, mixing well. Next, add the coconut extract and 2-3 tablespoons of heavy cream. Mix until everything is combined and the frosting is fluffy.
- Once the cakes are cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the whole cake. You can garnish it with coconut flakes if desired.
How to Serve Strawberry Coconut Cream Cake
Serve this Strawberry Coconut Cream Cake as a delightful dessert after dinner, or bring it to a picnic or gathering. A slice of this cake pairs perfectly with a cup of coffee or tea. If you want to elevate the serving experience, you can add fresh strawberries or a scoop of vanilla ice cream on the side.
How to Store Strawberry Coconut Cream Cake
Store any leftover Strawberry Coconut Cream Cake in an airtight container in the fridge. It will stay fresh for up to 4-5 days. If your cake is not frosted, it can be stored at room temperature in a cool place for 2-3 days.
Tips to Make Strawberry Coconut Cream Cake
- Make sure the cream cheese and butter are at room temperature for easy mixing.
- Do not over-mix the cake batter; mix until just combined for a fluffy texture.
- If you like a stronger coconut flavor, feel free to add a bit more coconut extract to the frosting.
Variation
You can try different cake mixes if you’re looking for a twist! Lemon or vanilla cake mixes can offer a refreshing change while still pairing nicely with the coconut frosting.
FAQs
Q: Can I use fresh strawberries in the cake?
A: Yes, you can add fresh strawberries to the cake batter for extra flavor. Just chop them into small pieces and fold them in gently before baking.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake layers a day in advance and store them in the fridge. Frost the cake on the day you plan to serve it for the best texture.
Q: How can I make dairy-free frosting?
A: You can substitute the cream cheese and butter with dairy-free alternatives. Use a dairy-free cream cheese and plant-based butter, and it will still taste delicious!
Strawberry Coconut Cream Cake
Ingredients
For the cake
- 1 package 13.25-ounce strawberry cake mix
- ½ cup softened unsalted butter
- ¾ cup canned coconut milk
- ½ cup water
- 3 large eggs
For the frosting
- 1 package 8-ounce cream cheese, softened
- ½ cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 2-3 tablespoons heavy cream
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit and grease the bottom and sides of two 9-inch round cake pans with non-stick cooking spray.
- In a large bowl, combine the strawberry cake mix, softened unsalted butter, coconut milk, water, and eggs. Mix on high for 2 minutes using an electric hand mixer until well blended.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes. Check if the cakes are done by inserting a toothpick in the center; it should come out clean. Let the cakes cool completely.
Frosting
- In a large bowl, combine the softened cream cheese and ½ cup unsalted butter. Mix with an electric hand mixer until smooth and creamy.
- Gradually add in the powdered sugar, mixing well. Next, add the coconut extract and 2-3 tablespoons of heavy cream. Mix until everything is combined and the frosting is fluffy.
Assembly
- Once the cakes are cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the whole cake. You can garnish it with coconut flakes if desired.
