Get ready to experience a dessert that will transport your taste buds straight to the heart of the South! This Southern Strawberry Cake with Coconut is not just a recipe—it's a culinary masterpiece that combines the sweet, luscious flavor of fresh strawberries with the tropical richness of coconut. Imagine cutting into a moist, tender cake that's bursting with fruity goodness and topped with a creamy, dreamy frosting that will make your guests swoon. Whether you're hosting a summer gathering or craving a show-stopping dessert, this cake promises to be the star of any occasion!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Southern
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 cup fresh strawberries, pureed
- 1 cup shredded coconut
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the butter-sugar-egg mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until incorporated.
- Fold in the pureed fresh strawberries and shredded coconut gently using a spatula, being careful not to overmix.
- Stir in the vanilla extract until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, combine 1 cup of softened butter with 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and 2-3 tablespoons of milk. Beat on medium speed until smooth and creamy.
- Once the cakes are completely cooled, place one layer on a serving plate and spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- For an extra touch, sprinkle additional shredded coconut on top of the frosted cake and garnish with fresh strawberry slices if desired.
- Slice the cake into 12 servings and enjoy your Southern Strawberry Cake with Coconut!
Tips
- Use room temperature ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother, more even batter.
- Don't overmix: Mix the batter just until ingredients are combined to keep the cake light and fluffy.
- Fresh is best: Use ripe, fresh strawberries for the most intense flavor and vibrant color.
- Cake pan preparation: Properly greasing and flouring your pans or using parchment paper prevents sticking and ensures easy cake removal.
- Cool completely: Let the cake cool entirely before frosting to prevent the frosting from melting or sliding off.
- Make ahead: This cake actually tastes even better the next day, as the flavors have time to meld together.
- Storage tip: Store the cake in an airtight container in the refrigerator for up to 4 days, bringing it to room temperature before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 120mg
