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
Scale
- 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