Coconut Strawberry Cake
This coconut strawberry cake is a single layer coconut cake topped with fresh strawberries and a sweet coconut streusel. It's moist, light and perfect for a simple spring or summer dessert.
Ingredients
- 6 tablespoon (6 tablespoon) salted butter room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) brown sugar
- 1 large egg room temperature
- ½ cup (118.29 ml) coconut milk canned, like taste of thai
- ½ teaspoon (0.5 teaspoon) coconut extract can sub with vanilla
- 1 teaspoon vanilla extract
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon baking powder
- 1½ cups (187.5 g) all-purpose flour
- ¾ cup (67.5 g) sweetened shredded coconut
- 1½ cups (144 g) strawberries sliced
Coconut Streusel
- ¼ cup (31.25 g) flour
- ¼ cup (55 g) brown sugar
- ¼ cup (22.5 g) sweetened shredded coconut
- 3 tablespoon cold salted butter sliced
Instructions
- Preheat oven to 350 F. Spray a 9 inch spring form pan, or pie pan with non-stick spray.
- In a large mixing bowl cream together butter and sugars until mixed. Add in the egg, coconut extract, vanilla extract and coconut milk and mix until completely mixed and lighter in color.
- Whisk in salt, baking powder and flour until combined. Fold in coconut.
- Pour batter into greased pan and top with sliced strawberries.
- In a small bowl mix together all the streusel ingredients until all incorporated. You can use a pastry cutter, fork, or even your fingers.
- Spread the coconut streusel over the top of the cake batter.
- Bake for about 45-50 minutes, or until lightly golden brown. Let cool for a bit before serving.
Notes
I have also skipped the coconut streusel topping and added a good sprinkle of turbinado sugar to the top before baking like in my strawberry buttermilk cake.
Serve with fresh whipped cream or a scoop of vanilla ice cream for a light spring and summer dessert.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 321kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 249mgPotassium: 126mgFiber: 1gSugar: 30gVitamin A: 239IUVitamin C: 9mgCalcium: 47mgIron: 2mg
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