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Strawberry Coconut Cake

Strawberry Coconut Cake Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.