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Strawberry Coconut Cake


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  • 1 box white cake mix
  • 4 tbsp strawberry jello powder (I use 1 box of the sugar free jello)
  • 2 tbsp flour
  • 1 tsp baking powder
  • 2 tbsp sugar
  • 3/4 cup vegetable oil or applesauce
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup pureed strawberries
  • 1 tsp vanilla
  • 1/2 tsp coconut extract
  • 1/2 cup fresh strawberries, finely diced
  • 1 cup unsweetened coconut
  • extra strawberries and coconut for garnish



Step 1

Preheat oven to 350 degrees F. Combine dry ingredients in a bowl. Beat in oil, eggs, water, strawberry puree, vanilla and coconut extract. Mix well. Stir in strawberries and coconut. Pour into two 8 or 9 inch round cake pans, greased and floured. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool on wire racks for 10 minutes, then remove cakes from pans to cool completely. While cooling, make icing.

Cream Cheese Frosting

8 ounces softened cream cheese
1 cup softened butter
16 ounces icing sugar
1 tsp vanilla

Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in icing sugar until desired consistency. Add a tbsp or so of milk if too thick.

Spread a layer of frosting onto the top of the first cake, then top with sloced strawberries. Place second cake layer on top. Frost the top and sides of cake with remaining frosting. Cover entire cake with coconut and top with fresh strawberries.


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