last updated on October 30, 2026
This strawberry coconut cake is my favorite cake for the summer! It is fresh and light and coconuty, and really simple to make. We start with a one layer coconut snack cake, then top it with lots of whipped cream and fresh strawberries. And the result is stunning and delicious, the best combo imo.
I am not a big fan of making cakes with lots of layers. I’ll do it every once and a while or when I need to (ie when I made my own wedding cake and then my sister-in-law’s wedding cake), but overall I think that layer cakes are so tedious and not always worth the time spent. BUT, I am all about a one-layer cake. They are simple and fast and hard to mess up! And the will always look beautiful when you pile a bunch of whipped cream and fruit on top so it is always a win.
ingredients needed for this strawberry coconut cake
coconut cake
- 1 1/4 cups flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup butter softened and cubed
- 1 tsp vanilla extract
- 1/2 cup milk (nut milk works, too!)
- 1 egg at room temp
- 1/4 cup greek yogurt
- 1/2 cup coconut flakes
toppings
- 2 cups heavy cream
- 1/4 cup sugar
- 2 cups strawberries
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strawberry coconut cake
Ingredients
coconut cake
- 1 1/4 cups flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup butter softened and cubed
- 1 tsp vanilla extract
- 1/2 cup milk (nut milk works, too!)
- 1 egg at room temp
- 1/4 cup greek yogurt
- 1/2 cup coconut flakes
toppings
- 2 cups heavy cream
- 1/4 cup sugar
- 2 cups strawberries
Instructions
- Preheat the oven to 350F. Grease and line a 8 or 9 inch cake pan, set aside. Add the flour, sugar, baking powder, salt, and baking soda to a bowl. Stir to mix.
- Add cubed butter, vanilla extract, and milk. Using a stand mixer or hand mixer, mix for 1-2 minutes until combined.
- Add the egg, greek yogurt, and coconut flakes. Mix gently until just combined, and you should have a smooth batter.
- Transfer the batter to the prepared pan and then to the oven. Bake for 20-25 minutes, until an inserted toothpick comes out clean. Let it cool for 5 minutes in the pan, then invert onto a cooling rack to cool completely.
- While the cake is cooling, prepare the toppings. Add the heavy cream and sugar to a large bowl and use a hand or stand mixer to whip the cream until stiff peaks form, about 5-7 minutes. Slice the strawberries into fourths.
- When the cake is completely cooled, Add the whipped cream on top, then the strawberries. Slice and enjoy!
Hi! I already made the recipe with a few changes and loveeeee it!! i want to try again but doing with the exact ingredients. Im unsure about the butter, is it salted or unsalted? and the coconut flakes i can only seem to find the sweetened version, is that okay?
i’m from Dominican Republic so i don’t have a lot of ingredients that you can find on the US and been improvising so far
hi! so glad you love this one! for the butter, you can use salted or unsalted. just use whatever you have on hand! and for coconut flakes, i recommend using unsweetened, but if you can only fined sweetened, that’s totally fine!
made this tonight! so simple and delicious.
so glad you enjoyed!!
Hi there!
I’m interested in making this cake for a gathering in a few weeks. I had some logistical questions. Am I able to put it all together (whip cream and strawberries on top) in advance? If so, do I leave it out on room temperature or pop it in the fridge? If not, can I make the whipped cream (in a piping bag) in advance and just have it ready to go to put together when it’s time to eat?
hi! it depends on how far in advance you are prepping the cake. if its 30 mins or so, you can totally assemble the cake and then pop it in the fridge when you’re ready to serve. if it’s longer than that, i’d recommend bringing everything separate then assembling just before serving!
Hi there! About to make this for a family dinner, but was wondering if you’ve ever tried making it as cupcakes for more individual servings? Thanks so much!
hi! i never have for this specific recipe, but i’m sure it would work just fine! you’ll just want to decrease the bake time accordingly. i’d start checking at 15 minutes!