Looking for a showstopper of a layer cake? Well, this strawberry coconut layer cake is just that! Beautiful, delicious, and perfect for any event.
This is 40.
Happy 40th Birthday to myself.
Can you even believe it? I’m 40 years old! Well, not techinically until the 6th but I’m almost 40 as I write this.
When I started Nutmeg Nanny I had just turned 27 years old. That means if you have been following me since 2009 you have seen a lot of changes, improvments, and life changes.
For the past few years I have been sharing special birthday posts and this year is no different.
I decided to bring in 40 with a big beautiful bang and this strawberry coconut layer cake brings just that!
Not only is it delicious but it’s a total showstopper.
Tender yellow cake stacked with homemade strawberry jam and coocnut buttercream frosting.
This cake is delicious and perfect for any holiday or group gathering.
Check out a few of my past birthday recipes below:
Table of Contents
Ingredients for strawberry coconut layer cake
- Eggs – Eggs bring everything from color to leavening in a cake recipe. For this cake we seperate the yolks and whites and fold in the whipped whites later on to bring lightness to the cake.
- Unsalted butter – I like to use unsalted butter because then I can control the exact level of salt that is added to the cake.
- Vegetable oil – You want to make sure to use a neutral oil for cake so make sure to use vegetables, canola or something like a safflower oil.
- Vanilla extract – Just a touch for additional flavor. If you’re looking to add flakes of vanilla use vanilla bean paste in its place.
- All purpose flour – This is the base of the cake. I really like King Arthur Flour but you can use whatever all purpose you have on hand.
- Granulated sugar – Every cake needs a little sweetness. Granulated sugar is another term for basic white sugar.
- Cornstarch – This helps lighten up the cake. Almost like creating cake flour.
- Baking soda and powder – This helps the cake leaven and bring it nice and fluffy.
- Kosher salt – I stand firmly in the belief that baked goods need salt! I like to use kosher salt exlusevely when baking.
- Buttermilk – This helps bring a tang to the cake as well as helping it to stay soft and fluffy.
- Strawberry jam – Made fresh from berries and granulated sugar. You’ll want to cook it so it’s jam consistency so that it does not leak out of the cake.
- Coconut frosting – This is also made from scratch but you can use any frosting you happen to love. If you leave out the coconut that is ok it will just make this more of a strawberry jam cake instead of strawberry coconut.
Can I use storebought strawberry jam?
Yes, but just know that using store-bought jam may result in a sweeter outcome.
The jam I made for this cake was sweetened a bit lighter than traditional store jams.
However, it will still work out perfectly fine if you can’t make your own.
My favorite store-bought jam is Bonne Maman.
What is desiccated coconut?
Desiccated coconut is different that the typcialy shredded sweetened coocnut you find in the baking asile of most grocey stores.
Desiccated coconut is fresh coconut that has been shredded adn dried and is typcially unsweetened. It’s drier and smaller in appereance.
You can find it in stores but it’s also wildy availble online.
Can I use a different frosting?
I developed this frosting as a stiffer version of my favorite Fluffy Cream Cheese Frosting.
However, if you happen to have a favorite frosting feel free to substitute.
Can I used a boxed cake?
I mean, sure.
This recipe is for the whole cake (cake, filling, and frosting!) but that doesn’t mean you can’t use it as inspiration for something else.
If it’s easier for you to use a boxed cake mix go for it. However, just know you’re not really making this exact recipe if you choose to do that.
It doesn’t mean you can’t make the filling and frosting from scratch.
Baking shouldn’t be stress inducing so do whatever makes this less stress.
Love this strawberry coconut layer cake?
Why not try a few of my other pretty and delicious dessert recipes?
- Want an easy but delicious dessert? Try my Cheesecake Stuffed Strawberries.
- Craving an easy dessert or even breakfast treat? Try my Easy Strawberry Cheesecake Danish.
- Need a spring dessert? Try my Strawberry Rhubarb Pound Cake.
- How about a show stopper of a dessert? Try my Roasted Strawberry Olive Oil Cake.
Strawberry Coconut Layer Cake
- 4 large eggs room temperature, separated yolks and whites
- 1/2 cup unsalted butter room temperature (115 grams)
- 1/2 cup vegetable oil 120 grams
- 1 tablespoon vanilla extract
- 1-1/2 cup granulated sugar 300 grams
- 2-3/4 cups all-purpose flour 350 grams
- 1/3 cup cornstarch 40 grams
- 1/2 teaspoon kosher salt
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-1/4 cup buttermilk room temperature (300 grams)
For coconut buttercream:
For strawberry jam filling:
- 23 ounces fresh strawberries chopped, 4 cups
- 3/4 cup granulated sugar 150 grams
- Preheat oven to 350° degrees F.
- Spray three 8-inch springform pans with nonstick spray and line the bottom with parchment paper.
- In a large bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer (or use a handheld mixer) beat the butter and sugar on medium-high speed until creamy, about 2-3 minutes.
- Scrape down the sides of the bowl with a rubber spatula as needed.
- Add the oil and beat well.
- Add in egg yolks and vanilla extract and beat on high for 1 minute.
- With a mixer on low speed, add the dry ingredients in 3 additions alternating with the buttermilk (dry-wet-dry-wet-dry).
- Beat the 4 egg whites on high speed until stiff peaks form.
- Using a rubber spatula, gently fold it in the cake batter.
- Divide the batter between prepared pans.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (be careful to not overbake). Start checking at 18 minutes mark.
- Remove cakes from the oven and let cool in the pans for 20 minutes, then remove the springform, and leave it to cool completely. Do not remove the baking paper until ready to assemble.
For coconut buttercream:
- In the bowl of a stand mixer add unsalted butter and cream cheese.
- With the paddle attachment beat until fluffy and light in color, about 2 minutes.
- To the bowl add powdered sugar, coconut milk, vanilla extract, coconut extract, and kosher salt.
- Start off mixing slowly to incorporate the powdered sugar.
- Once incorporated increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes.
- Fold in the desiccated coconut.
- If the frosting is too thick add a little more coconut milk, and if it's too thin add a bit more powdered sugar.
For strawberry jam filling:
- In a small saucepan add chopped strawberries and sugar.
- Place over medium heat and bring to a boil, stirring occasionally.
- Reduce heat and simmer 15-20 minutes or until jam is thickened, stirring occasionally.
- Remove from heat and cool to room temperature.
- Using a cake leveler or a serrated knife level the tops of your cakes if needed.
- Place one layer of the cake on a cake stand or plate.
- Using an offset spatula or piping bag fitted with a round tip spread some buttercream and make a cream border.
- Fill it with strawberry jam, be sure not to overfill it.
- Repeat with the second layer of cake, buttercream, and jam.
- Top with a third cake layer.
- Do a thin crumb coat on the cake.
- Chill for 20 minutes in the fridge before final decorating.
- Spread the remaining buttercream on the top and the sides of the cake with an offset spatula. *read notes on how to achieve an ombre effect.
- Decorate to your liking.
- Keep it in a fridge, wrapped in cling film, but take it out at least half an hour before serving.