Easy Strawberry Cake with Coconut Buttercream

When strawberry season rolls around, there's no better way to celebrate than with a delicious strawberry coconut layer cake. This layer cake is made from scratch, using simple ingredients to create a moist, flavorful, and irresistible dessert. Whether you're hosting a special occasion or just craving something sweet, this easy strawberry cake with coconut is a great way to impress your friends and family.

Imagine biting into a soft, fluffy strawberry cake layered with creamy coconut buttercream—it’s the ultimate indulgence!  The combination of strawberry and coconut is simply amazing!

Love layer cakes? Try my Earl Grey Lavender Cake, my Chocolate Layer Cake, or my Decadent Lotus Biscoff Cake.

❤️ Why you'll love this recipe

• Made from scratch—no cake mix required.
• Super moist with fresh strawberries and coconut flavor.
• Delicious coconut buttercream which pairs so well with strawberries.
• Elegant and impressive - perfect for celebrations and special events and holidays.

What you need to make this recipe

Ingredients for strawberry cake

• Flour - I use all purpose flour.
• Sugar - You'll need granulated sugar.
• Baking Powder & Baking Soda - Both ensure the cake springs up beautifully in the preheated oven.
• Salt - It enhances all the flavors of the cake.
• Strawberries & Strawberry Reduction - The reduction adds all the strawberry flavor to the cakes and fresh strawberries are added between the cake layers.
• Buttermilk - It really adds flavor and helps make the cake moist. If you don't have buttermilk, you could also make your own homemade buttermilk or sour milk by adding half a tablespoon of vinegar to regular milk or coconut milk.
• Oil - A light vegetable oil ensures the cake stays and moist soft even after refrigeration.
• Eggs and Whites - Both contribute to the cake's structure and tenderness.
• Vanilla - I use vanilla extract for the strawberry cake.
• Pink gel food coloring (optional-not shown above) - I use a tiny amount of Wilton Pink food gel. You don't have to use it, but without it, the cakes will have a dull pink color.
• For garnish - I always use unsweetened coconut. It adds texture and coconut flavor without making the cake too sweet. For this cake, I toasted some shredded coconut and sprinkled it on the top with a few strawberries.

For the coconut buttercream frosting

• Butter - Use good-quality, unsalted butter.
• Powdered sugar - Also known as confectioners' sugar.
• Cream - You'll need heavy whipping cream or heavy cream. It helps make the buttercream less sweet and creamy.
• Vanilla extract & Coconut extract - I use pure vanilla extract and a natural coconut extract from LorAnn Oils.

See the recipe card at the end of the post for quantities.

Equipment you'll need

• mixing bowls
• hand mixer or stand mixer
• two 8 Inch round cake pans
• parchment paper
• piping bags and tip

How to make Strawberry Cake with Coconut Buttercream

This cake recipe is divided into 4 stages:

1) Making the strawberry reduction.

2) Making the strawberry cake layers and filling.

3) Making the coconut frosting.

4) Assembling the cake.

Step-by-step Instructions

First, make the strawberry reduction.

1. Puree the strawberries in a food processor.

2. Cook until the puree over medium low heat.

3. After it has reduced, transfer it to a bowl and let it cool.

Now, make the strawberry cake.

1. Whisk the dry ingredients together.

2. In another bowl, beat the oil, vanilla, and sugar together.

3. Add the eggs and the egg whites and mix well.

4. Add the strawberry reduction and mix until combined.

5. Add half of the flour mixture and half of the buttermilk and mix briefly. Mix in the remaining flour mixture and buttermilk and mix until just combined, but don't overmix.

6. Add food coloring, if using and mix.

7. Divide the batter evenly between the prepared pans.

8. Bake the cakes and let them cool. Then wrap them in plastic wrap and refrigerate. This makes it easier to trim the tops off.

Make the filling.

1. Finely chop the strawberries and add them to a bowl with the sugar. Stir and let them sit for about 10 minutes.

2. Then drain.

When the cakes have cooled completely, trim the tops and make the coconut buttercream frosting.

1. Beat the butter until it's smooth, about two minutes.

2. Add the sugar, vanilla extract, coconut extract and heavy cream and beat for 10 minutes.

Now, it's time to assemble the cake.

1. Place a cake layer on a plate or cake stand. Spread some frosting on top and then a border of frosting around the edge.

2. Fill with the chopped strawberries.

3. Place the second layer, cut side down, on top, so that the flat side is facing up.

4. Frost a thin layer all over (crumb coat) & refrigerate for about 30'.

Frost the top and sides of the cake, pipe swirls if desired, then garnish with toasted coconut and fresh strawberries just before serving.

Recipe notes

Make-ahead options

You can make the cakes and the strawberry reduction a day ahead and keep them covered in the refrigerator.

Storage Tips & Freezing Instructions

• Cool Cake Properly - Allow layers to cool completely on a wire rack before frosting.
• Refrigerate - Store the frosted cake in an airtight container for up to 5 days.
• Freeze - You can freeze frosted or unfrosted cake layers for up to about 2 months. When ready to use, thaw them in the refrigerator overnight and let them come to room temperature before decorating or serving.

Variations 

• Change the filling - Instead of fresh strawberries, you could add make my homemade strawberry filling.
• Use different frostings - Cream cheese frosting is delicious and it adds a tanginess to the cake. You could also make classic vanilla buttercream frosting from my Vanilla Cake with Strawberry Filling recipe.
• Add chopped nuts - Make this a strawberry cake with coconut and pecans on top or add your favorite nuts.