One-Bowl Strawberry Coconut Cake

This strawberry coconut cake is the dessert I make when I want something that feels special without any fuss. Soft crumb, plenty of juicy berries, and a crunchy toasted coconut top that smells like heaven while it bakes.

One bowl, a whisk, and about 15 minutes of hands-on time gets you a golden cake that stays moist for days. It is the kind of low-effort bake you can pull off on a weeknight and still feel proud to share.

Why This Cake Works So Well

The full-fat coconut milk in the batter gives the crumb a tender, velvety texture that never dries out. It also carries the coconut flavor through every bite without overpowering the fresh strawberry tang.

Toasted shredded coconut on top brings a nutty crunch and a deep caramel note that balances the bright fruit. Every slice has a bit of that crisp edge, the soft middle, and pink pockets of berry.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, not scooped, to keep the cake light
• 1 cup granulated sugar: plain white sugar works best here
• 2 teaspoons baking powder: for a good rise
• 1/2 teaspoon baking soda: reacts with the acid from the berries
• 1/2 teaspoon fine sea salt: just enough to round out the sweetness
• 1/2 cup unsalted butter, melted and slightly cooled: butter gives richness; use melted coconut oil to make it dairy free
• 1 cup full-fat canned coconut milk: shake the can well before measuring; light coconut milk will work but the cake won’t be as tender
• 2 large eggs, at room temperature: pull them out 30 minutes ahead so they blend smoothly
• 1 teaspoon vanilla extract: a little warmth that pairs with coconut
• 1 1/2 cups diced fresh strawberries: cut into small ½-inch pieces so they suspend in the batter evenly
• 1/2 cup sweetened shredded coconut: for sprinkling on top; get a bag with thin shreds so it toasts nicely

Variations / Substitutions

• Swap the berries: raspberries or sliced peaches work just as well; keep the same weight of fruit.
• Dairy free: use melted coconut oil instead of butter and make sure your coconut milk is dairy free; the rest of the recipe stays the same.
• Deeper coconut: replace the vanilla with ½ teaspoon coconut extract for a stronger hit.
• Add lime: stir 1 teaspoon finely grated lime zest into the wet ingredients for a bright citrus note.
• Gluten free: a 1-to-1 gluten free baking flour blend subbed cup for cup turns out a lovely crumb.
• Frozen strawberries: use them straight from the freezer without thawing; the cake will need 5 to 8 extra minutes in the oven.

If you love coconut desserts, try my Coconut Cream Pie.

How to Make Strawberry Coconut Cake

Step 1: Whisk the Wet Ingredients

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line the bottom with parchment if you want extra insurance. In a large bowl, whisk together the melted butter and 1 cup granulated sugar until the mixture looks glossy and smooth, about 30 seconds. Pour in the 1 cup coconut milk, then crack in the 2 eggs and add the vanilla. Whisk until everything is fully combined and the color lightens a shade.

You should see no streaks of egg or butter floating on top. The batter will be quite thin at this point—that is exactly right.

Step 2: Stir in the Dry Ingredients

Dump the 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt right on top of the wet mixture. Use a spatula or wooden spoon to stir gently, just until you no longer see dry pockets of flour. A few small lumps are fine; overmixing here will make the cake tough.

The batter will turn thick but still pourable, with a slight drag when you lift the spoon. If you scrape the sides and everything looks uniform, stop stirring.

Step 3: Fold in the Strawberries

Add the 1 1/2 cups diced strawberries all at once. Fold them in with a few broad sweeps of the spatula, about 10 to 15 seconds, until the berries are dispersed without crushing them into the batter too much.

A little pink marbling is pretty, but you don’t want the batter to turn fully pink. The goal is to keep the fruit in separate, juicy pockets throughout the cake.

Step 4: Top with Coconut and Bake

Scrape the batter into your prepared pan and smooth the top with the spatula. Sprinkle the ½ cup shredded coconut evenly over the surface; it will toast as the cake bakes and form a crisp, golden crust.

Slide the pan onto the middle rack and bake for 40 to 45 minutes. The cake is done when the top is deeply golden, the coconut is toasty brown, and a toothpick inserted into the center comes out with just a few moist crumbs attached. If the coconut browns too quickly, tent loosely with foil after 30 minutes.

Step 5: Turn Out and Slice the Cake

Let the cake cool in the pan for 10 minutes to firm up. Run a thin knife around the edge, then gently turn it out onto a wire rack. The toasted coconut top will be fragrant and crackly in spots.

Once it is completely cool, cut into generous wedges and serve. The crumb will be pale and moist, studded with strawberry bits, and that golden coconut crust on top is your reward.

A Few Tips for the Best Cake

• Bring eggs to room temperature.: Cold eggs can cause the melted butter to seize up, leaving little lumps in the batter. Set them in a bowl of warm water for 5 minutes if you forgot.
• Don’t overmix after adding flour.: Stir only until the flour disappears, even if a few tiny streaks remain. Overworking the gluten makes a dense cake.
• Toast the coconut ahead if you like extra crunch.: Spread the ½ cup on a baking sheet and toast at 350°F for 3 to 5 minutes until golden, then let it cool before sprinkling on. The bake time may then be closer to 40 minutes, so keep an eye on it.
• Pat wet berries dry.: If your strawberries are very ripe and juicy, give them a quick blot with a paper towel so they don’t leave soggy spots.

Bake times by pan:

Check the cake a few minutes before the earliest time listed. An instant-read thermometer inserted into the center will read around 200–205°F (93–96°C) when it is fully baked.

Keeping the Cake Fresh

• Refrigerate: Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The fridge firms up the crumb, which some people actually prefer.
• Reheating: Pop a slice in the microwave for 10 to 15 seconds to bring back that just-baked softness and warm the coconut.
• Serve cold: This cake is lovely straight from the fridge, especially on a hot afternoon. The berries stay bright and the coconut stays crunchy.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, and you don’t need to thaw them. Fold them in frozen and add 5 to 8 extra minutes to the bake time, checking with a toothpick for doneness.

Why did my strawberries sink to the bottom?

Very wet or large pieces can sink. Dice them small, about ½-inch, and if your berries are super juicy, toss them with a teaspoon of flour before folding them in.

Can I swap the coconut milk for regular milk?

You can, but you’ll lose the coconut flavor that runs through the whole cake. Whole milk works and still gives a tender crumb, just a less tropical result.

Is it okay to use unsweetened shredded coconut on top?

Absolutely. The top will be a little less sweet and less golden, but the crunch is still there. Keep a close eye on it in the oven because unsweetened coconut can brown faster.

Strawberry Coconut Cake Recipe

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup full-fat canned coconut milk
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups diced fresh strawberries
• 1/2 cup sweetened shredded coconut

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan. In a large bowl, whisk melted butter and sugar until smooth, then whisk in coconut milk, eggs, and vanilla.
2. Add flour, baking powder, baking soda, and salt directly into the wet mixture. Stir gently just until no dry flour remains; do not overmix.
3. Fold in the diced strawberries with a few broad strokes until evenly distributed.
4. Scrape batter into the prepared pan, smooth the top, and sprinkle with shredded coconut. Bake 40–45 minutes until golden and a toothpick inserted in the center comes out with moist crumbs.
5. Cool in the pan for 10 minutes, then run a knife around the edge and turn out onto a wire rack. Cool completely before slicing.

Notes

Let the cake cool fully before slicing for neat pieces. If using frozen strawberries, do not thaw them; add 5–8 minutes to the bake time and check for doneness. Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.