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Strawberry Lemon Coconut Cake

Strawberry Lemon Coconut Cake

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  • Author: INAYA
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices 1x
  • Diet: Vegetarian

Description

This Strawberry Lemon Coconut Cake tastes like sunshine—moist lemon-scented crumb, juicy strawberries in every bite, and a soft coconut finish. I bake it when I want an easy showstopper for spring and summer gatherings. The lemon keeps it bright, the berries keep it tender, and the coconut adds a gentle tropical sweetness. Top it with fluffy cream cheese whipped frosting, then finish with fresh strawberries and a snowy sprinkle of coconut for a beautiful, bakery-style cake at home.

Ingredients

Scale
  • 2 1/2 cups (310g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup (225g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon fresh lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) full-fat coconut milk
  • 1 1/2 cups (225g) fresh strawberries, diced and patted dry
  • 1 cup (80g) shredded sweetened coconut (plus extra for topping)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 cup (240ml) cold heavy cream
  • Optional: extra strawberries and lemon zest for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment if you like.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Beat softened butter and sugar until pale and fluffy, 3–4 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla.
  6. Add dry ingredients in 3 additions, alternating with coconut milk in 2 additions, starting and ending with dry. Mix just until combined.
  7. Gently fold in diced strawberries and shredded coconut.
  8. Pour batter into pan and smooth the top. Bake 40–45 minutes, or until a toothpick comes out clean.
  9. Cool in the pan 10 minutes, then turn out to a rack and cool completely.
  10. For frosting: beat cream cheese and powdered sugar until smooth. Slowly stream in cold heavy cream and whip until fluffy and spreadable.
  11. Frost the cooled cake. Top with extra strawberries, coconut, and a little lemon zest if desired.
  12. Chill 20–30 minutes to set, then slice and serve.

Notes

Pat strawberries dry so the cake stays light and tender. Full-fat coconut milk gives the best flavor and texture. If your strawberries aren’t very sweet, toss them with 1 teaspoon sugar before folding in. Store the frosted cake covered in the refrigerator up to 4 days. For make-ahead, bake the cake a day early and frost the next day. Freeze unfrosted cake (wrapped well) up to 2 months; thaw overnight in the fridge before frosting.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: B
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 32g
  • Sodium: 280mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg

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Find it online: https://www.recipesin.com/strawberry-lemon-coconut-cake/