Rustic Strawberry Coconut Cake Recipes

STRAWBERRY COCONUT CAKE

Steps:

• Begin by preheating your oven to 350 degrees F. Grease and flour two 9-inch round cake pans and set aside.
• In a mixing bowl, add the white cake mix, strawberry gelatin powder, all-purpose flour, and baking soda. Whisk to combine. Next beat in the oil, eggs, milk, pureed strawberries, vanilla, and coconut extract. Then stir in the chopped coconut.
• Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted near the center of each layer comes out clean.
• Cool the pans on a wire rack for about 10 minutes. Remove the cake from the pans and leave it on the racks until it is completely cool.
• While the cake cools, make your cream cheese frosting. Prepare as directed, but mix in 1/2 cup of chopped coconut.
• Once the cakes are cool, spread a layer of frosting onto the top of one cake. Top with sliced strawberries. Place the second layer of cake on top of that and frost the rest of the cake. Garnish with fresh strawberries.

STRAWBERRY COCONUT CAKE

Steps:

• For the cake:
• Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
• Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
• With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
• Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
• In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
• Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
• Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
• Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
• Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
• For the frosting:
• Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
• Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
• Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
• To assemble:
• Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.