This delicious strawberry cake with coconut combines fresh strawberries and a luscious, creamy coconut buttercream frosting.

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.
Jump to:
❤️ 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.
Tips for success
- Use a digital scale to weigh the ingredients for best results.
- For even cake layers, weigh the batter before pouring it into the pans.
- Even though these cakes don't dome that much, I like to chill the cake layers to make it easier to trim the tops.
- Use a crumb coat to seal in loose crumbs before applying the final layer of frosting.
- I made a semi-naked cake, so there isn't a lot of frosting. If you want more frosting, just increase the recipe by 1.5 times.

Frequently asked questions
Absolutely! Spread about a cup of homemade strawberry jam between each layer for a more intense strawberry flavor.
Yes, folding shredded coconut into the batter enhances both the flavor and texture of the cake. I prefer unsweetened shredded coconut.
Yes. Substitute the all-purpose flour with a gluten-free flour blend suitable for baking to create a gluten-free version.

More strawberry recipes to try!
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe

Easy Strawberry Cake with Coconut Buttercream
Equipment
- two 8-inch cake pans (20cm)
- parchment paper
- mixing bowls
- hand mixer (or stand mixer)
- piping bags and tip
- offset spatula and spatula
Ingredients
For the Strawberry Reduction
- 1 pound frozen or fresh strawberries, washed and hulled (454g)
For the filling
- 5-8 fresh strawberries, washed and hulled
- 1 tablespoon sugar (15g)
For the Cake
- 2 ½ cups flour (312g)
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup vegetable oil (80ml)
- 1 ½ cups sugar (300g)
- 2 large eggs
- 2 large egg whites
- ½ cup strawberry reduction from above, cooled (125g)
- ½ cup buttermilk (125 ml ) (or make sour milk by mixing ½ tablespoon of vinegar and milk together)
- 1 tsp vanilla extract
- pink or red food gel coloring optional
For the Coconut Buttercream (makes about 3 cups)
- 1½ cups unsalted butter softened to room temperature (340g) (should be very soft and indent easily when pressed with a finger or rubber spatula but still holds its shape)
- 3 cups powdered sugar (360g)
- 1 tsp vanilla extract
- ¼ tsp coconut extract or adjust according to taste
- ½ cup heavy cream or heavy whipping cream, at room temperature (125ml)
For Garnish (optional)
- some unsweetened shredded coconut toasted in a dry frying pan
- fresh strawberries
Instructions
Make the strawberry reduction (this can be made up to 2 days in advance)
- Put the strawberries in a small food processor and puree the strawberries.1 pound frozen or fresh strawberries, washed and hulled (454g)
- Pour the pureed strawberries into a small saucepan. Over medium low heat, simmer the strawberries, stirring frequently to keep them from burning. Cook until the puree is reduced to ½ cup. This may take up to 30 minutes. Mine took about 25 minutes.
- When done, transfer the strawberry reduction to a bowl and let it cool. Then refrigerate until needed.
Preheat the oven and prep the cake pans
- Preheat oven to 350℉ / 180℃.
- Lightly grease and flour the pans, then line the bottoms with parchment paper.
Make the cake
- In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.2 ½ cups flour (312g), 2 ½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt
- In another large bowl, beat the oil, vanilla extract, and sugar together with a hand mixer until well combined.⅓ cup vegetable oil (80ml), 1 ½ cups sugar (300g), 1 tsp vanilla extract
- Add eggs, one at a time, and beat on medium high speed until smooth. Then add the egg whites and beat for one minute to fully incorporate everything.2 large eggs, 2 large egg whites
- Add the strawberry reduction and mix until combined.½ cup strawberry reduction from above, cooled (125g)
- On low speed, add half of the flour mixture and half of the buttermilk and mix briefly.½ cup buttermilk (125 ml )
- Mix in the remaining flour mixture and buttermilk and mix until just combined (don't overmix or cakes will become dense).
- Add food coloring, if using and mix. I used a tiny amount of gel food coloring.pink or red food gel coloring
- Divide the batter evenly between the prepared pans. I weigh the batter first so that all the layers are the same size.
- Bake for about 28-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Then wrap each cake layer in plastic wrap and refrigerate for at least 45 minutes (or freeze them for 20 minutes). (This makes it easier to trim the tops off before assembling the cake).
Make the filling
- Chop the strawberries into tiny pieces and add them to a bowl with the sugar. Stir and let them sit for about 10 minutes. Then drain.5-8 fresh strawberries, washed and hulled, 1 tablespoon sugar (15g)
Make the coconut buttercream frosting
- Beat the butter in the bowl of a stand mixer with a paddle attachment for about 2 minutes, until it's smooth. Alternatively, you can use a hand mixer.1½ cups unsalted butter softened to room temperature (340g)
- Add the powdered sugar, vanilla extract, coconut extract and cream and start mixing on low speed. It will look gloopy at first, but don't worry; it will come together. Gradually increase to medium high speed and beat for 10 minutes, scraping the sides of the bowl a few times.3 cups powdered sugar (360g), 1 tsp vanilla extract, ¼ tsp coconut extract, ½ cup heavy cream or heavy whipping cream, at room temperature (125ml)
- Taste the buttercream to see if you want to add more coconut extract. Add ¼ teaspoon at a time and mix to combine it thoroughly.
- Beat on low speed for 1 or 2 more minutes to get rid of any air bubbles.
- Stir it with a rubber spatula.
Assemble the cake
- Take the cake layers out of the refrigerator and remove the plastic wrap.
- Use a large serrated knife or cake leveler to slice the domes off the tops of the cakes so that the surface is flat. The cut tops make great snacks!
- Place one cake layer on a serving plate or cake stand.
- Spread some frosting evenly on top.
- Put some frosting in a piping bag without a tip and pipe a border around the edge (this will prevent the filling from oozing out).
- Evenly spread the chopped strawberries inside the border.
- Place the second cake layer, cut side down, on top, so that the flat side is facing up. Ensure the cake layers are stacked evenly and aligned.
- Frost a very thin layer all over the tops and sides (crumb coat) and refrigerate for about 30 minutes.
- Remove the cake from the refrigerator, frost the top and sides with the remaining buttercream, and pipe swirls on top if desired.
- Then sprinkle with toasted coconut and garnish the top with fresh strawberries just before serving.some unsweetened shredded coconut toasted in a dry frying pan, fresh strawberries
- Enjoy!
- Store leftover cake, wrapped tightly, in refrigerator for up to 5 days.
Notes
- Weigh ingredients with a digital scale for accuracy.
- Weigh the batter before pouring it into the pans for even cake layers.
- Chill cake layers for easier trimming.
- Apply a crumb coat to trap loose crumbs.
- The frosting as written will give you a thin layer with enough for a few decorative swirls. If you'd like a thicker layer for more frosting, you can easily increase the recipe by 1.5 times.
- Keep the frosted cake in an airtight container for up to 5 days.
- Freeze frosted or unfrosted cake layers for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Thanks for stopping by! Let me know what you think: