Strawberry Coconut Cream Cake
A delightful dessert combining the flavors of summer with a creamy twist, featuring a strawberry cake and coconut cream cheese frosting.
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.
Notes
Store any leftover cake in an airtight container in the fridge for 4-5 days. For unfrosted cake, it can be stored at room temperature for 2-3 days. Make sure to use room temperature cream cheese and butter for easier mixing.