There’s something magical about a cake that feels like a hug in every bite. Strawberry Lemon Coconut Cake is exactly that soft, moist, and filled with the bright flavours of summer. The sweet strawberries, zesty lemon, and tropical coconut come together in a way that makes every forkful feel like a celebration.
Hi👋 I’m MARILYN, a 34-year-old FROM UNITED KINGDOM. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember baking this Strawberry Lemon Coconut Cake for the first time for a family picnic last summer. The kitchen smelled like sunshine fresh strawberries, grated coconut, and zesty lemon. My niece kept sneaking spoonfuls of the frosting, giggling as I tried to plate the cake. From that day on, Strawberry Lemon Coconut Cake became our go-to for birthdays, special occasions, and even simple weekend treats.
This cake is moist, soft, and tender, with layers of tropical coconut and bright lemon curd, topped with a luscious strawberry frosting. Every bite reminds me why I love baking it’s about love, joy, and sharing sweet moments with the people you care about.
Why I Love Making Strawberry Lemon Coconut Cake
I love baking cakes that feel luxurious but are surprisingly easy to make. Strawberry Lemon Coconut Cake feels special, but the ingredients are simple and wholesome. The combination of strawberry, lemon, and coconut is a personal favourite it’s fresh, bright, and a little bit exotic, yet it still feels homey.
The layers of flavour are perfect: the soft coconut sponge, the zing of lemon, and the natural sweetness of strawberries all dance together. Decorating it is fun, too a little sprinkle of toasted coconut or fresh strawberry slices makes it instantly beautiful.
Ingredients & Little Kitchen Secrets
Cake:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 cup coconut milk
- 1 cup finely chopped fresh strawberries
- 1/2 cup shredded sweetened coconut
Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2–3 tablespoons coconut milk
Little Kitchen Secrets:
- Toast your shredded coconut lightly in a dry pan to bring out its natural nutty flavour.
- Fold strawberries gently into the batter to avoid breaking them down too much you want bursts of fruit in the cake.
- Use freshly grated lemon zest for the brightest flavour.
How I Make It, Step by Step
- Preheat oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
- Gradually mix in dry ingredients alternately with coconut milk, starting and ending with dry ingredients.
- Gently fold in chopped strawberries.
- Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cakes cool completely on wire racks.
For the frosting:
- Beat butter until creamy.
- Gradually add powdered sugar, alternating with strawberry puree, lemon juice, vanilla, and coconut milk.
- Frost the cooled cakes generously and sprinkle with toasted coconut and fresh strawberry slices.
How I Serve It at Home
I usually serve Strawberry Lemon Coconut Cake at family gatherings on a large cake stand, surrounded by fresh strawberries and a few extra lemon slices for a bright touch. I love pairing it with a cup of light tea or even chilled sparkling lemonade on sunny afternoons.
For birthdays, I sometimes add edible flowers on top — it instantly looks festive and elegant. Everyone always asks for seconds, and I secretly love that.
Storage, Reheating & Make-Ahead Tips
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- Let the cake sit at room temperature for 15–20 minutes before serving for the best texture.
- The cake layers can be baked a day ahead, wrapped in plastic wrap, and assembled the next day.
- You can freeze the unfilled layers for up to 2 months. Thaw completely before frosting.
100-Word Short Version
Strawberry Lemon Coconut Cake is a soft, moist, and tropical dessert with bright lemon zest, fresh strawberries, and sweet shredded coconut. The cake layers are tender and fluffy, while the frosting combines strawberry puree, lemon juice, and coconut milk for a luscious, creamy topping. Lightly toasted coconut and fresh strawberry slices add texture and charm. Perfect for family gatherings, birthdays, or weekend treats, this cake is simple to make but full of flavour and sunshine. Bake ahead, refrigerate, and enjoy a slice anytime. Strawberry Lemon Coconut Cake brings warmth, joy, and sweet memories to every table.
Recipe Card
⏱️ Time
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
🛒 Ingredients
Cake:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
1/4 cup lemon juice
1 cup coconut milk
1 cup finely chopped fresh strawberries
1/2 cup shredded sweetened coconut
Frosting:
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup strawberry puree
2 tablespoons lemon juice
1 teaspoon vanilla extract
2–3 tablespoons coconut milk
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and prepare cake pans.
- Whisk dry ingredients and shredded coconut.
- Cream butter and sugar.
- Add eggs, vanilla, lemon zest, and lemon juice.
- Alternate adding dry ingredients and coconut milk.
- Fold in strawberries.
- Divide batter into pans and bake 30–35 minutes.
- Cool completely.
- Beat frosting ingredients until smooth.
- Frost cakes and decorate with toasted coconut and strawberries.
📝 Notes
Toast coconut for extra flavour.
Fold strawberries gently to avoid breaking.
Store in airtight container in fridge up to 4 days.
🍽️ Nutrition
Calories: 380 per serving
Carbohydrates: 52g
Protein: 4g
Fat: 18g
Sugar: 32g
Fiber: 2g
Strawberry Lemon Coconut Cake
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and moist Strawberry Lemon Coconut Cake with bright lemon zest, fresh strawberries, and toasted coconut. Perfect for family gatherings, birthdays, or any occasion that calls for a tropical, flavourful treat.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 cup coconut milk
- 1 cup finely chopped fresh strawberries
- 1/2 cup shredded sweetened coconut
- For the frosting: 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2–3 tablespoons coconut milk
Instructions
- Preheat oven to 180°C (350°F) and prepare two 8-inch cake pans.
- Whisk flour, baking powder, baking soda, salt, and shredded coconut together.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla, lemon zest, and lemon juice.
- Alternate adding dry ingredients and coconut milk. Mix gently.
- Fold in chopped strawberries.
- Divide batter into pans and bake 30–35 minutes or until a toothpick comes out clean.
- Cool cakes completely on wire racks.
- Beat frosting ingredients until smooth and creamy.
- Frost the cakes and decorate with toasted coconut and strawberry slices.
Notes
Toast coconut to enhance flavour. Fold strawberries gently to prevent breaking. Store in an airtight container in the fridge up to 4 days. Bake layers ahead and frost the next day for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Conclusion
Strawberry Lemon Coconut Cake is one of my favourite recipes to make when I want to brighten someone’s day. Every slice feels like a celebration of sunshine, sweetness, and togetherness. Baking it reminds me why I love the kitchen it’s not just about cake, it’s about creating memories, sharing joy, and spreading love. I hope this cake fills your home with the same warmth and happiness it brings to mine.