This Fluffy Coconut Cake with Strawberry Coconut Frosting is what coconut dreams are made of! Each slice unveils an irresistibly soft, vanilla-infused coconut cake crowned with a cloud of pink, fruity frosting and a generous snow of shredded coconut. There’s a wonderful balance of tropical richness and bright berry freshness in every bite, making it the perfect treat for festive gatherings or just when you want to spoil yourself with something special.

Fluffy Coconut Cake with Strawberry Coconut Frosting Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Fluffy Coconut Cake with Strawberry Coconut Frosting is how each ingredient plays a starring role, from the comforting crumb of the cake to the vivid color of the frosting. Don’t skip any of these, as they each offer essential flavor, texture, or that irresistible finish!

All-purpose flour: The backbone of the cake, lending structure without weighing down the crumb.
Baking powder: Ensures your cake rises into that fluffy, dreamy texture.
Salt: Just a pinch brings balance, letting those sweet tropical notes shine.
Coconut oil (melted): Adds moistness and an extra burst of coconut flavor; use refined for subtlety or unrefined for a bolder taste.
Granulated sugar: Sweetens each bite and gives your cake that glorious, golden finish.
Full-fat coconut milk: Delivers rich, creamy moisture and carries the coconut theme throughout.
Unsweetened applesauce: Adds tenderness and keeps your cake incredibly moist, all while cutting back on extra fat.
Vanilla extract: Enhances sweetness and weaves everything together with a beautiful aroma.
Coconut extract (optional): For an even more intense coconut experience, add a splash here.
Vegan butter or margarine: Forms the base of a creamy, luscious strawberry coconut frosting.
Freeze-dried strawberries, crushed into powder: The secret to a naturally pink, tangy, and vibrant frosting.
Powdered sugar: Brings the frosting together for that smooth, spreadable finish.
Coconut milk (for frosting): Adds silkiness and light coconut notes to the frosting.
Vanilla extract (for frosting): A small touch enhances the fruity strawberry essence and rounds out the flavor.
Shredded unsweetened coconut: The irresistible, snowy topping that truly completes the look and taste!

How to Make Fluffy Coconut Cake with Strawberry Coconut Frosting

Step 1: Prep Your Pan and Preheat

Begin by preheating your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. This step ensures your cake comes out cleanly and helps maintain that perfectly fluffy, tender crumb we’re after.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This simple step evenly distributes the leavening and salt, so every inch of cake rises and flavors perfectly.

Step 3: Cream Coconut Oil and Sugar

In a large mixing bowl, beat the melted coconut oil and granulated sugar until creamy and slightly thickened. This process helps create a tender, aerated cake with a sugar-spun crumb you’ll adore.

Step 4: Add Wet Ingredients

Mix in the applesauce, full-fat coconut milk, vanilla extract, and that optional coconut extract (if you want an even more pronounced coconut kick). Blend everything well until smooth. These ingredients will ensure moistness and set the coconut foundation for our flavor profile.

Step 5: Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture. Avoid over-mixing; stop as soon as you see a smooth, cohesive batter. This step guarantees your Fluffy Coconut Cake with Strawberry Coconut Frosting will have the lightest, airiest texture once baked.

Step 6: Bake to Perfection

Pour your luscious batter into the prepared pan, smoothing the top for an even bake. Slide it into the oven and bake for 30–35 minutes, until a toothpick comes out clean or with just a few moist crumbs. Let the cake cool completely in the pan so it stays tender and pulls away easily.

Step 7: Whip Up the Strawberry Coconut Frosting

While your cake cools, beat the vegan butter until fluffy. Add in your freeze-dried strawberry powder and sifted powdered sugar. Splash in coconut milk a tablespoon at a time and a dash of vanilla to make a smooth, creamy, and ultra-pink frosting. The freeze-dried berries add real fruit color and bright flavor, making this topping absolutely irresistible!

Step 8: Frost and Garnish

Generously spread the strawberry coconut frosting over your cooled cake and finish with a thick sprinkling of shredded unsweetened coconut. For the cleanest slices, chill your finished cake before cutting and serving. That vibrant frosting and snowy topping are simply irresistible!

How to Serve Fluffy Coconut Cake with Strawberry Coconut Frosting

Garnishes

Let the coconut rain down! A heavy-handed sprinkle of extra shredded coconut on top adds texture and visual flair. For a touch of elegance, scatter a handful of fresh sliced strawberries or even edible flowers over the frosting.

Side Dishes

This cake pairs beautifully with a cup of fruity herbal tea, coconut iced lattes, or a refreshing lemonade. For a fun twist at celebrations, serve each slice with a spoonful of lightly macerated strawberries or whipped coconut cream on the side.

Creative Ways to Present

If you’re hosting a party, try making mini cupcakes for individual servings, or transform the recipe into a layer cake for extra drama. For showers or birthdays, slice the cake into finger-sized pieces and arrange on a tiered platter for an eye-catching dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Fluffy Coconut Cake with Strawberry Coconut Frosting tightly in plastic wrap or store in an airtight container. It’ll stay delightfully moist in the refrigerator for up to 4 days, and the flavors deepen as it sits!

Freezing

This cake freezes surprisingly well. Wrap unfrosted (or even frosted) slices in parchment and pop them into a zip-top bag. Freeze for up to one month, and let come to room temperature before enjoying for best flavor and texture.

Reheating

While this cake is delicious chilled, you can gently bring a slice to room temperature for that soft, just-baked feel. If you prefer, a quick 10 seconds in the microwave revives its fluffy crumb without melting the frosting too much.

FAQs

Can I make Fluffy Coconut Cake with Strawberry Coconut Frosting gluten-free?

Absolutely! Use your favorite 1-for-1 gluten-free flour blend in place of all-purpose flour. Check your baking powder and other ingredients for gluten too, and you’ll still get a lovely rise and texture.

What’s the best way to crush the freeze-dried strawberries?

Place them in a zip-top bag and use a rolling pin or the bottom of a glass to crush them into a fine powder. This helps your frosting get that gorgeous pink hue and a smooth finish.

Can I use regular milk instead of coconut milk?

If you’re not avoiding dairy, you can substitute with whole milk, but you’ll lose some of the coconut flavor. For best results and a true Fluffy Coconut Cake with Strawberry Coconut Frosting, stick with full-fat coconut milk.

Can I double this recipe for a layered celebration cake?

Yes! Double all the cake and frosting ingredients and bake in two 8-inch pans. Stack, frost, and layer on the coconut and strawberries for a showstopper centerpiece.

Is the strawberry coconut frosting very sweet?

The combination of real strawberries and coconut milk actually keeps it from being overly sweet. If you prefer a tarter frosting, add a squeeze of lemon juice to brighten things up even more.

Final Thoughts

There’s something absolutely magical about sharing a homemade dessert, and this Fluffy Coconut Cake with Strawberry Coconut Frosting deserves to be at the center of your next celebration. Give it a try—you might just start a new kitchen tradition!