Coconut Cake with Strawberry Buttercream

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This coconut strawberry cake is so luscious and simple. It's a beauty to look at too. A soft coconut cake that is layered with a creamy strawberry buttercream and coconut chips to garnish. Not to mention the super pretty delicate flowers on top too. If you can't find coconut chips than don't worry! Decorate the cake in the way you want to. You don't have to do it exactly the way I did it; have fun with it and make it your own. Otherwise I've linked some coconut chips off of amazon that you can get down below.

Change it up!

Instead of using strawberries for this coconut strawberry cake, why not try using raspberries instead? Want to make it even more fun? Why not add in a filling? Instead of making strawberry buttercream, make a simple buttercream and a strawberry compote to fill the cake. Or you could make a lemon curd and pair it with the strawberry buttercream for a delicious summer treat!

Products I recommend.

Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren't just really funny and a great statement piece for your kitchen, but they are great quality too! 

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coconut strawberry cake

a fluffy coconut cake with a simple strawberry buttercream that's garnished with coconut chips

cake

• 2 1/3 cup all-purpose flour
• 1 1/2 cup granulated sugar
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup vegetable oil
• 2 eggs
• 1/4 cup egg whites
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 1/4 tsp almond extract
• 1 cup coconut milk
• 2/3 cup half & half

buttercream

• 1/2 cup diced strawberries
• 3 sticks unsalted butter (room temp)
• 2 tbsp heavy cream
• 1 1/2 tsp vanilla extract
• pinch salt
• 6 cups powdered sugar

cake

1. preheat the oven to 350 degrees F and line three 6-inch cake pans with parchment paper. in a large bowl combine the flour, sugar, salt, baking soda, and baking powder and whisk together. in another bowl combine the egg whites, eggs, vegetable oil, vanilla, coconut and almond extracts, coconut milk, and half & half; whisk until incorporated. pour the wet mixture into the dry mixture and mix until fully combined. separate the batter evenly among the cake pans. bake for 30-35 minutes or until a toothpick comes out clean. let the cakes cool for 10 minutes and then carefully remove from the pans to continue cooling. wrap in cling wrap until ready to use.

buttercream

1. place the butter, fresh strawberries, heavy cream, vanilla, and salt into a bowl of an electric mixer fitted with a whisk attachment and whip until most of the strawberries have broken down, about 5 minutes. add in the powdered sugar  and continue whipping until well combined and light and fluffy.