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Slice of Strawberry Coconut Cake Recipe

Strawberry Coconut Cake

This Strawberry Coconut Cake combines the sweet, fruity flavor of strawberries with the tropical creaminess of coconut for a moist, crowd-pleasing dessert. It’s naturally alcohol-free, gelatin-free, and easily customizable for plant-based diets.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup coconut milk

½ cup vegetable oil (or melted coconut oil)

¾ cup granulated sugar

2 eggs (or flax eggs for vegan)

1 tsp vanilla extract

1 cup fresh chopped strawberries

½ cup shredded coconut (unsweetened or lightly sweetened)

Optional: extra strawberries and coconut for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
  2. In a bowl, mix flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together coconut milk, oil, sugar, eggs, and vanilla.
  4. Gradually add the dry ingredients to the wet mixture until just combined.
  5. Fold in chopped strawberries and shredded coconut.
  6. Pour into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
  7. Let the cake cool completely before frosting or serving.
  • Author: Noureddine
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical / Fusion
  • Diet: Vegan