Description
A delightful and tropical Strawberry Coconut Crunch Cake that combines fresh strawberries and toasted coconut for a delicious dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 cup toasted coconut flakes
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ cup coconut cream (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Add the softened butter and mix on medium speed until crumbly.
- Beat in the eggs, milk, and vanilla extract until the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- In a medium bowl, mash half of the sliced strawberries with a fork.
- Whip the heavy cream with powdered sugar until soft peaks form. Fold in the mashed strawberries.
- Place one cake layer on a serving plate. Spread a layer of strawberry whipped cream and top with remaining sliced strawberries. Place the second layer on top.
- Spread a thin layer of whipped cream over the cake and press toasted coconut flakes onto the sides and top.
- Drizzle coconut cream over the top of the cake.
- Garnish with additional fresh strawberry slices and serve chilled or at room temperature.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 2 months, wrapped tightly.
- Avoid overmixing the batter to prevent a dense cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Strawberry, Coconut, Cake, Dessert, Baking