Easy Strawberry Cake with Coconut Buttercream
This delicious strawberry cake with coconut combines fresh strawberries and a luscious, creamy coconut buttercream frosting.
Servings 10 -12, approximately
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 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon 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 teaspoon 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 teaspoon vanilla extract
- ¼ teaspoon 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 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon 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 teaspoon 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 teaspoon vanilla extract, ¼ teaspoon 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.
