STRAWBERRY COCONUT CAKE

Strawberry Coconut Cake image

This cake has an exciting strawberry flavor; the pink layers burst against a bright white frosting with a tangy cream cheese accent.

Provided by Jocelyn Delk Adams

Categories Dessert Juneteenth Cake Bake Strawberry Coconut Peanut Free Tree Nut Free Sour Cream Cream Cheese Milk/Cream Summer

Yield Serves 18-22

Number Of Ingredients 21

Previous Next

Ingredients

Cake:
2 cups granulated sugar
¾ cup (1½ sticks) unsalted butter, room temperature
2 cups fresh strawberries, hulled
3 large eggs, room temperature
3 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¾ cup sour cream, room temperature
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon strawberry extract
3-4 drops red food coloring (optional)
Coconut Frosting:
2 (8-ounce) packages cream cheese, room temperature
¾ cup confectioners' sugar
1 cup heavy cream, cold
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional)
Pinch salt
¾ cup sweetened coconut flakes, for garnish

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.