Fresh strawberries are finally back! With them, comes a wave of fresh inspiration! Here at Scrumdiddlyumptious, we can’t stop thinking about all of the delicious ways that these beautiful and flavorful fruits can be enjoyed. One such way is with our strawberry coconut cake, that looks to bring all the goodness of strawberry and coconut together in one recipe.
Strawberry Coconut Cake: A Simple Recipe With Major ‘Wow’ Factor
An unexpected pairing, there’s just something about a coconut-strawberry combo that is truly unbeatable. There are hardly two flavors that go so well together! Plus, we maintain that they simply aren’t enough recipes that utilize the two! This is why we felt the itch, urge, and need to create a strawberry coconut cake.
Our strawberry coconut cake is basically a coconut cheesecake. The base is baked in the oven and the recipe’s cream is made by deliciously combining heavy cream, cream cheese, and mascarpone. Now come in the strawberries: This recipe calls to decorate the cake with strawberry jam, fresh strawberries, and, if you so like, shredded coconut.
We suggest using the coconut as a visual element. Sprinkle it over the cake or use it to frame the edges for an extra eye-catching element before serving! If you’re looking to add an extra pop, balance the base of the cake with an equal smattering of strawberries to the crust base of the cake. This will give your guests a fantastic surprise, and burst of flavor, as they enjoy the cake!
You can never really have enough recipes for delicious strawberry cakes. Neither can we, which is why you can find a large selection at Scrumdiddlyumptious like our strawberry coconut tiramisu, strawberry chocolate loaf cake, and no-bake strawberry mousse cake recipes.
But first we start with the preparation of the strawberry coconut cake. Turn on the oven, tie on your apron and let’s go!
Strawberry Coconut Cake
Ingredients
For the batter:
- ¼ cup clarified butter
- 2 tbsp agave syrup
- 4 eggs
- 2 tbsp coconut milk
- ¼ cup coconut flour
- 1 tsp baking powder
- 1 pinch salt
For the topping:
- 1 cup heavy cream
- 2 cups mascarpone
- 1 cup cream cheese
- ¾ cup powdered sugar
- ½ cup shredded coconut
- ½ cup coconut milk
- 1 packet unflavored gelatin powder (e.g., instant gelatin or vegetarian alternative)
For the decoration:
- ⅓ cup strawberry jam
- 1 cup strawberries
- shredded coconut
Instructions
- Preheat the oven to 350°F.
- Melt the clarified butter and mix it with the agave syrup. Stir in the eggs and coconut milk.
- Mix the coconut flour, baking powder, and salt together and add the mixture to the clarified butter. Mix everything into a smooth dough.
- Grease a 10-inch springform pan and pour the batter into it. Smooth it out and bake for 17 minutes. When ready, let it cool completely.
- Using a hand mixer, beat the heavy cream until stiff.
- Mix the mascarpone, cream cheese, powdered sugar, shredded coconut, and coconut milk together. Stir in the gelatin and fold in the heavy cream.
- Spread the cream on the cake base. Let it chill for 3 hours.
- Wash and quarter the strawberries. Mix them with the jam and decorate the strawberry coconut cake with them before serving. Sprinkle some shredded coconut on the edges of the cake for extra effect.