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Fluffy Coconut Cake with Strawberry Coconut Frosting Recipe

Fluffy Coconut Cake with Strawberry Coconut Frosting Recipe
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★★★★★

4.9 from 13 reviews

A moist, tender vanilla-infused coconut cake layered with creamy strawberry coconut frosting and topped generously with shredded coconut. This dreamy dessert offers the perfect balance of tropical richness and fruity freshness—ideal for birthdays, showers, or any celebration that calls for something light yet indulgent.

Ingredients

Scale

For the Coconut Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut oil (melted)
  • 3/4 cup granulated sugar
  • 1/2 cup full-fat coconut milk
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract (optional)

For the Strawberry Coconut Frosting:

  • 1/2 cup vegan butter or margarine
  • 1/4 cup freeze-dried strawberries, crushed into powder
  • 2 cups powdered sugar
  • 1–2 tbsp coconut milk
  • 1/4 tsp vanilla extract

Topping:

  • 1/2 cup shredded unsweetened coconut

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
  2. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat together coconut oil and sugar until creamy.
  3. Add applesauce, coconut milk, vanilla, and coconut extract. Mix well.
  4. Gradually add dry ingredients into wet and stir until combined.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
  7. For frosting, beat vegan butter until fluffy. Add strawberry powder, powdered sugar, vanilla, and coconut milk one tablespoon at a time until smooth and spreadable.
  8. Spread frosting over cooled cake and sprinkle generously with shredded coconut. Chill before slicing for clean cuts.

Nutrition

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Find it online: https://mbeams.com/fluffy-coconut-cake-with-strawberry-coconut-frosting-recipe/