Description
Coconut Strawberry Spring Fling is a dreamy dessert that combines soft coconut cake with sweet strawberries and whipped coconut cream. It’s refreshing, light, and perfect for spring flings, brunches, or outdoor gatherings under the sun.
Ingredients
Units
Scale
- Coconut Cake
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup canned coconut milk (full fat)
- 1/2 cup sweetened shredded coconut
- Strawberry Layer
- 1 1/2 cups sliced strawberries
- 2 tbsp sugar
- 1 tsp lemon juice
- Whipped Coconut Cream Frosting
- 1 1/2 cups chilled heavy cream or coconut whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla or coconut extract
- Optional: 1/2 tsp lime zest for brightness
- Decoration
- Toasted coconut flakes
- Fresh strawberries
- Edible flowers or mint leaves (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light. Add eggs one at a time, then vanilla and coconut extract.
- Alternate adding dry ingredients and coconut milk. Fold in shredded coconut.
- Divide batter between pans and bake for 25–28 minutes. Cool completely.
- Prepare Strawberries
- Toss sliced strawberries with sugar and lemon juice. Let sit for 15–20 minutes.
- Make Coconut Cream
- Beat cream with powdered sugar and extract until soft peaks form.
- Assemble: Place one cake layer, spread with coconut cream, top with strawberries. Repeat with second layer and frost the top. Garnish with toasted coconut and strawberries.
Notes
- Chill the coconut milk overnight if using homemade coconut whipped cream.
- Strawberries can be macerated in coconut rum for an adult twist.
- Best served slightly chilled for peak freshness.
Nutrition
- Calories: 430
- Sugar: 30g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
