Strawberry Coconut Jelly Cake Recipes

STRAWBERRY COCONUT CAKE

Steps:

• Pre-heat oven to 350°F. Grease and flour two round 9-inch cake pans; line the bottom with parchment paper.
• Microwave buttermilk for approximately 20 seconds, or until lukewarm. In a mixing bowl, whisk together the buttermilk and baking soda. Set aside; liquid will expand.
• In another medium mixing bowl, sift flour and stir in coconut. Set aside.
• In a large mixing bowl, cream together sugar and butter until thoroughly combined. Once sugar and butter is creamed, add room temperature egg yolks one at a time, beating between each addition. Mix in vanilla, almond, and coconut extracts. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, beating just until blended between each addition.
• Using clean beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until soft peaks form. Fold in half of the egg white mixture into the batter until combined. Fold the rest of the egg white mixture just until blended. Divide evenly between cake pans.
• Bake for 30-35 minutes, until toothpick comes out clean and cake bounces back when lightly touched. Cool on cooling rack for 10-15 minutes. Run a knife around edges, invert pan onto cooling rack, and gently remove parchment paper from the bottom of the cake. Cool cake completely before frosting.

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.

STRAWBERRY JELLY CAKE

Steps:

• Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.
• Sift the 3 cups cake flour and the baking powder into a medium bowl. Add the salt and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating until each is incorporated before adding the next. Add the vanilla extract.
• Reduce the mixer speed to low, and alternate adding the flour mixture and milk, one third at a time, until both are fully incorporated.
• Scrape down the mixer attachments, and the sides and bottom of the bowl. Beat just until the batter comes together. (Don't overmix.) Pour the batter evenly into the cake pans.
• Bake until the cake is browned on top, and a toothpick inserted into the middle comes out clean, about 25 minutes.
• Remove from the oven and place the cake pans on a wire rack. Let the cakes cool in the pans completely, about 30 minutes, before inverting onto the rack.
• Once the cake layers are cool, add the strawberry jelly to a small bowl and microwave in 10-second intervals, just until the jelly becomes spreadable.
• To assemble, place a layer of cake on the serving dish, then spread ½ cup of jelly on top. Repeat with the remaining two layers, adding more jelly on top to drizzle down the cake. Top with fresh, sliced strawberries.

STRAWBERRY COCONUT CAKE

Steps:

• For the cake, preheat oven to 350ºF. Coat two 8-inch round cake pans with non-stick cooking spray.
• In a small bowl, combine flour, baking powder and salt. Set aside. Using an electric mixer, cream sugar and butter on medium speed, until light and fluffy. Beat in egg whites a little at a time. Mix in vanilla extract and lemon zest. Alternate adding flour mixture and buttermilk to the mixer, beginning and ending with the flour. Mix just until combined. Divide batter evenly between prepared pans and bake 25-28 minutes until a toothpick inserted in the middle comes out clean. Cool cakes completely before frosting.
• For the frosting, in an electric mixer, beat butter, icing sugar, salt, milk and vanilla extract on low speed to combine. Scrape down the sides of the bowl and continue to beat on medium speed, until it's a smooth and creamy consistency.
• To assemble the cake, slice each cake layer in half to make 4 layers. Place 1 layer on a serving plate and spread with 2 tablespoons of strawberry jam. Spread ½ cup frosting over the jam and arrange ¾ cup sliced strawberries in a single layer over frosting. Top with the second layer and repeat with the 2 tablespoons of jam, ½ cup of frosting and ¾ cup sliced strawberries. Top with the third cake layer and again repeat with the jam, frosting and sliced strawberries. Top with final cake layer and spread remaining frosting over the top and sides of the cake. Coat the top and sides with the shredded coconut to garnish the cake. Refrigerate until ready to serve.

STRAWBERRY-COCONUT ICE CREAM CAKE

Steps:

• Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
• Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3/4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
• In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1/2 cup at a time, until well incorporated. It's OK if a few swirls remain.
• Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
• Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
• If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.

COCONUT STRAWBERRY CAKE

Steps:

• To make cake: Place oven rack in bottom third of oven; heat oven to 350 degrees. Spray two 8-inch cake pans with nonstick cooking spray. Line bottom of each pan with a circle of parchment paper, spray the paper and dust inside of each pan with all-purpose flour, tapping out excess.
• Sift together cake flour, baking powder and salt; set aside.
• In bowl of electric mixer with paddle attachment, cream butter at medium speed until soft and light. Add sugar and continue to mix about 5 minutes or until light and fluffy. Add egg yolks one at a time, beating after each addition until completely mixed.
• On low speed, alternately add flour mixture in 3 additions and coconut milk in 2 additions, beginning and ending with flour mixture. Add extract and beat at low speed until completely mixed.
• In clean bowl with whisk attachment, beat egg whites at high speed to soft peaks. Gently fold one third of the egg whites into the batter; fold in remaining egg whites gently but thoroughly. Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean.
• Cool on rack 5 minutes; run a small knife around edge of each pan and carefully invert cake onto rack. Remove pan and cool cake completely; remove paper before assembling cake.
• To make icing: In small saucepan combine sugar, water and cream of tartar. Bring to a boil, covered, over medium heat; do not stir. When sugar is completely dissolved, uncover and boil 5 minutes longer.
• In bowl of electric mixer with whisk attachment, beat egg whites at high speed to soft peaks. Continue to beat while slowly pouring hot syrup onto egg whites; add extract and beat until cool.
• To assemble cake: Spread 1/4 cup of the preserves on top of 1 cake layer. Thinly slice 2 cups of the strawberries and arrange in 1 layer on top of preserves. Spread remaining 1/4 cup preserves on bottom of second cake layer and invert onto first layer. Spread icing on top and sides of assembled layers; pat coconut onto sides of cake. Arrange remaining strawberries on top of cake, stem side down.
• Tips: Substitute white cake made from a mix; add 1/2 teaspoon of coconut extract to batter. Substitute pre-made white frosting; add coconut extract to taste.