Fresh Strawberry Cake With Whipped Cream Frosting
My sweet friend and neighbor Lenae brought over this beautiful cake for my birthday made with love. Decorated with flowers, it was breathtaking. The cake was light and lovely. The recipe for this cake is the simplified version using a cake mix instead of making the cake from scratch which Lenae created for me.
When I say fresh… I mean fresh! If you love lemon, consider adding a tad of lemon zest to the batter. It adds a delightful
Coconut Cake with Whipped Cream Frosting
Light, fluffy, and bursting with coconut flavor, this homemade coconut cake is perfect for birthdays, Easter, Mother's Day, spring brunches, or any special celebration. Finished with a luscious whipped cream frosting and a blanket of shredded coconut, it's an elegant dessert that's surprisingly easy to make.
Ingredients
Method
- Prepare the Oven
- Preheat the oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
- Mix the Dry Ingredients
- In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Set aside.
- Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together for 3–4 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla and coconut extracts.
- Combine
- Alternate adding the dry ingredients and coconut milk, beginning and ending with the flour mixture.
- Mix just until combined.
- Fold in the shredded coconut.
- Bake
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Whipped Cream Frosting
- Beat the Cream Cheese
- Beat the softened cream cheese until smooth.
- Add the powdered sugar, vanilla, and coconut extract.
- Whip the Cream
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Do not overmix.
- Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a generous layer of whipped cream frosting over the top.
- Add the second cake layer.
- Frost the top and sides of the cake.
- Press shredded coconut onto the sides and sprinkle more over the top.
- Garnish with toasted coconut flakes or fresh berries if desired.
Notes
Gal Pal Tips
- Chill your mixing bowl and beaters before whipping the cream for the fluffiest frosting.
- Use full-fat canned coconut milk, not refrigerated coconut beverage, for the richest flavor and moistest cake.
- Toast some of the coconut for garnish to add a delicious nutty flavor and beautiful contrast.
Delicious Variations
🍋 Lemon Coconut Cake
Add 1 tablespoon fresh lemon zest to the batter and garnish with thin lemon slices.🍓 Coconut Berry Cake
Layer sliced strawberries or raspberries between the cake layers for a fresh, fruity surprise.🥭 Tropical Coconut Cake
Fill the cake with diced mango and toasted coconut for a tropical twist.🥥 Extra Coconut
Brush each cake layer with a little canned coconut milk before frosting for even more coconut flavor.Storage
- Refrigerator: Cover and refrigerate for up to 3 days.
- Let the cake sit at room temperature for 20–30 minutes before serving for the best flavor and texture.
Gal Pal Tip
For a stunning bakery-style presentation, decorate the top with swirls of whipped cream, toasted coconut flakes, and a handful of fresh raspberries or edible flowers. The combination of fluffy frosting, tender coconut cake, and snowy coconut flakes makes this dessert as beautiful as it is delicious. 🥥🎂🤍
Girlfriends… this cake is de-lish and refreshing at the same time. The whipped icing makes it light and airy. This cake pairs well with a nice fresh cup of coffee.
Adding flowers is a special touch I highly recommend!!!
