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Coconut Strawberry Dream Cake

Introducing my creation, the "Coconut Strawberry Dream Cake," inspired by my desire to craft something beautiful and sweet for Galentine's Day. This delightful dessert combines the tropical allure of coconut with the vibrant freshness of strawberries. Each slice is a dreamy symphony of flavors, with moist coconut cake layers adorned with a luscious strawberry sauce. The creamy buttercream frosting, infused with vanilla, adds an extra touch of indulgence. Topped with sliced strawberries and delicate shreds of coconut, this cake is a perfect treat for celebrating friendship and love on Galentine's Day.

Coconut Cake

Vibe: A perfect song by Jhené Aiko to play while making this Coconut Strawberry Dream Cake is "Eternal Sunshine." Its serene and ethereal vibe will complement the calm and joyful atmosphere of baking, creating a delightful ambiance for your culinary adventure. Enjoy the soothing melody as you whisk, mix, and create your delicious masterpiece!



For the cake:

  • 2 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 cup shredded coconut

  • 1 cup coconut milk

  • 1/2 cup vegetable oil

  • 3 large eggs

  • 2 teaspoons baking powder

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

For the strawberry sauce:

  • 1 cup fresh strawberries, chopped

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon juice

For the buttercream frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 2-3 tablespoons coconut milk (adjust to desired consistency)

  • 1 teaspoon vanilla extract

For decoration:

  • Fresh strawberries, sliced

  • Additional shredded coconut for topping



1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, combine flour, sugar, shredded coconut, baking powder, and salt.

3. In another bowl, whisk together coconut milk, vegetable oil, eggs, and vanilla extract until well combined.

4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. While the cakes are baking, prepare the strawberry sauce. In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool.

8. Once the cakes are baked, remove them from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9. To make the buttercream frosting, beat softened butter in a large bowl until creamy. Gradually add powdered sugar, coconut milk, and vanilla extract, beating until smooth and creamy.

10. Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a layer of strawberry sauce over the top.

11. Place the second cake layer on top and frost the top and sides of the cake with the buttercream frosting.

12. Decorate the top of the cake with sliced fresh strawberries and shredded coconut.

13. Slice, serve, and enjoy your delicious double layer coconut cake with fresh strawberries! 🍰🍓


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