Coconut Strawberry Cake Recipes

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STRAWBERRY COCONUT CAKE



Strawberry Coconut Cake image

This Strawberry Coconut Cake is a delicious and easy-to-fix dessert that's perfect for summer. Made from a box cake mix plus fresh strawberries and coconut, it's a cake anyone can create and everyone will enjoy.

Provided by Michael Wurm, Jr.

Categories     Dessert

Time 1h

Number Of Ingredients 14

1 box white cake mix
4 tablespoons strawberry gelatin powder
1 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 cup vegetable oil
4 eggs
1/4 cup milk
1/2 cup pureed strawberries
1 teaspoon vanilla
1/2 teaspoon coconut extract
1 cup coconut (chopped)
1 batch Go-to Cream Cheese Frosting (Go-to Cream Cheese Frosting)
1/2 cup coconut (chopped)
6-8 strawberries sliced. plus additional strawberries for garnish

Steps:

  • Begin by preheating your oven to 350 degrees F. Grease and flour two 9-inch round cake pans and set aside.
  • In a mixing bowl, add the white cake mix, strawberry gelatin powder, all-purpose flour, and baking soda. Whisk to combine. Next beat in the oil, eggs, milk, pureed strawberries, vanilla, and coconut extract. Then stir in the chopped coconut.
  • Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted near the center of each layer comes out clean.
  • Cool the pans on a wire rack for about 10 minutes. Remove the cake from the pans and leave it on the racks until it is completely cool.
  • While the cake cools, make your cream cheese frosting. Prepare as directed, but mix in 1/2 cup of chopped coconut.
  • Once the cakes are cool, spread a layer of frosting onto the top of one cake. Top with sliced strawberries. Place the second layer of cake on top of that and frost the rest of the cake. Garnish with fresh strawberries.

Nutrition Facts : Carbohydrate 76 g, Protein 3 g, Fat 40 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 66 mg, Sodium 348 mg, Fiber 2 g, Sugar 70 g, Calories 659 kcal, ServingSize 1 serving

STRAWBERRY COCONUT CREAM CAKE WITH COCONUT CREAM CHEESE FROSTING



Strawberry Coconut Cream Cake with Coconut Cream Cheese Frosting image

A delicious and moist strawberry coconut cream cake with an amazing coconut cream cheese frosting!

Provided by Alyssa Rivers

Categories     Dessert     Snack

Time 40m

Number Of Ingredients 9

1/2 cup butter (softened)
3/4 cup canned coconut milk
1/2 cup water
3 eggs
8 oz cream cheese (softened)
1/2 cup butter
4 cups powdered sugar
1 teaspoon coconut extract
2-3 Tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees and grease the bottom and sides of two 9 inch round cake pans. In a large bowl beat the strawberry cake mix, butter, coconut milk, water and eggs until incorporated. Beat on high for 2 minutes and pour into prepared pans.
  • Bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
  • TO make the coconut cream cheese frosting beat together cream cheese and butter. Add in powdered sugar and beat until creamy. Add the coconut extract and heavy cream and beat until smooth and can easily frost the cake.

Nutrition Facts : Calories 312 kcal, Carbohydrate 31 g, Protein 2 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 162 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

STRAWBERRY COCONUT CAKE



Strawberry Coconut Cake image

This cake has an exciting strawberry flavor; the pink layers burst against a bright white frosting with a tangy cream cheese accent.

Provided by Jocelyn Delk Adams

Categories     Dessert     Juneteenth     Cake     Bake     Strawberry     Coconut     Peanut Free     Tree Nut Free     Sour Cream     Cream Cheese     Milk/Cream     Summer

Yield Serves 18-22

Number Of Ingredients 21

Cake:
2 cups granulated sugar
¾ cup (1½ sticks) unsalted butter, room temperature
2 cups fresh strawberries, hulled
3 large eggs, room temperature
3 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¾ cup sour cream, room temperature
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon strawberry extract
3-4 drops red food coloring (optional)
Coconut Frosting:
2 (8-ounce) packages cream cheese, room temperature
¾ cup confectioners' sugar
1 cup heavy cream, cold
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional)
Pinch salt
¾ cup sweetened coconut flakes, for garnish

Steps:

  • For the cake:
  • Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
  • In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
  • Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
  • With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  • Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
  • In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
  • Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
  • Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
  • Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
  • Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
  • For the frosting:
  • Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
  • Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
  • Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
  • To assemble:
  • Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.

STRAWBERRY COCONUT CARROT CAKE WITH MASCARPONE BUTTERCREAM



Strawberry Coconut Carrot Cake with Mascarpone Buttercream image

This beautiful cake is easier to make than you think!

Provided by Tieghan Gerard

Categories     Dessert

Time 1h

Number Of Ingredients 19

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cups canola oil
3/4 cup buttermilk
3 eggs
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract
1 pound carrots, grated
1 1/2 cups sweetened shredded coconut
8 ounces mascarpone or cream cheese, softened
2 sticks salted butter, softened
2-3 cups powdered sugar
2 teaspoons vanilla extract
1 cup freeze dried strawberries, ground until a fine powder
1 cup fresh chopped strawberries

Steps:

  • 1. Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.3. In the bowl of a stand mixer (or use a hand held mixer) beat together the canola oil, buttermilk, eggs, sugar, brown sugar, and vanilla until smooth. Beat in the carrots and coconut. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Batter should be pourable, but not super thin. 4. Pour the batter among the 3 cake pans and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.5. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the strawberry powder. 6. Place one cake layer on a serving plate or cake stand. Spread a little frosting. Top with half the strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit. Frost the cake sides.

Nutrition Facts : Calories 384 kcal, Carbohydrate 53 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 283 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

COCONUT STRAWBERRY CAKE



Coconut Strawberry Cake image

Here in the South, strawberry season comes fairly early, so I'm on the hunt for some new recipes. This one is from the California Strawberry Commission.

Provided by Pinay0618

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 18

nonstick cooking spray
all-purpose flour, for dusting
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, separated
1 cup light coconut milk
1/2 teaspoon coconut extract
1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
3 large egg whites
1 teaspoon coconut extract
1 cup unsweetened dried shredded coconut, toasted
1/2 cup strawberry preserves
4 cups about 1 1/4 pounds whole stemmed california strawberries

Steps:

  • To make cake: Place oven rack in bottom third of oven; heat oven to 350 degrees. Spray two 8-inch cake pans with nonstick cooking spray. Line bottom of each pan with a circle of parchment paper, spray the paper and dust inside of each pan with all-purpose flour, tapping out excess.
  • Sift together cake flour, baking powder and salt; set aside.
  • In bowl of electric mixer with paddle attachment, cream butter at medium speed until soft and light. Add sugar and continue to mix about 5 minutes or until light and fluffy. Add egg yolks one at a time, beating after each addition until completely mixed.
  • On low speed, alternately add flour mixture in 3 additions and coconut milk in 2 additions, beginning and ending with flour mixture. Add extract and beat at low speed until completely mixed.
  • In clean bowl with whisk attachment, beat egg whites at high speed to soft peaks. Gently fold one third of the egg whites into the batter; fold in remaining egg whites gently but thoroughly. Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean.
  • Cool on rack 5 minutes; run a small knife around edge of each pan and carefully invert cake onto rack. Remove pan and cool cake completely; remove paper before assembling cake.
  • To make icing: In small saucepan combine sugar, water and cream of tartar. Bring to a boil, covered, over medium heat; do not stir. When sugar is completely dissolved, uncover and boil 5 minutes longer.
  • In bowl of electric mixer with whisk attachment, beat egg whites at high speed to soft peaks. Continue to beat while slowly pouring hot syrup onto egg whites; add extract and beat until cool.
  • To assemble cake: Spread 1/4 cup of the preserves on top of 1 cake layer. Thinly slice 2 cups of the strawberries and arrange in 1 layer on top of preserves. Spread remaining 1/4 cup preserves on bottom of second cake layer and invert onto first layer. Spread icing on top and sides of assembled layers; pat coconut onto sides of cake. Arrange remaining strawberries on top of cake, stem side down.
  • Tips: Substitute white cake made from a mix; add 1/2 teaspoon of coconut extract to batter. Substitute pre-made white frosting; add coconut extract to taste.

Nutrition Facts : Calories 563.2, Fat 21.2, SaturatedFat 14.1, Cholesterol 100, Sodium 237.8, Carbohydrate 89.3, Fiber 3.2, Sugar 61.3, Protein 6.4

STRAWBERRY COCONUT CAKE



Strawberry Coconut Cake image

Strawberry Coconut Cake - a light moist, heavenly cake topped with creamy frosting; served with fresh strawberries and strawberry sauce. A guaranteed way to make any occasion deliciously elegant!

Provided by Becca Mills

Categories     Dessert

Number Of Ingredients 21

1 cup buttermilk (lukewarm)
1 teaspoon baking soda
2 cups all-purpose flour (sifted)
1 1/4 cup sweetened shredded coconut (loosely packed)
2 cups sugar
1 cup butter (2 sticks, room temperature)
5 egg yolks (room temperature)
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon coconut extract
4 egg whites (room temperature)
1/4 teaspoon salt
8 ounces cream cheese (room temperature)
1/2 cup 1 stick butter, room temperature
2 teaspoons coconut extract
3 cups powdered sugar
~1 1/2 cups sweetened shredded coconut (for topping)
2 cups diced strawberries (approximately 16 strawberries)
1/3 cup strawberry preserves (or jam)
1/2 small lemon (juiced)
Additional strawberry halves for garnish

Steps:

  • Pre-heat oven to 350°F. Grease and flour two round 9-inch cake pans; line the bottom with parchment paper.
  • Microwave buttermilk for approximately 20 seconds, or until lukewarm. In a mixing bowl, whisk together the buttermilk and baking soda. Set aside; liquid will expand.
  • In another medium mixing bowl, sift flour and stir in coconut. Set aside.
  • In a large mixing bowl, cream together sugar and butter until thoroughly combined. Once sugar and butter is creamed, add room temperature egg yolks one at a time, beating between each addition. Mix in vanilla, almond, and coconut extracts. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, beating just until blended between each addition.
  • Using clean beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until soft peaks form. Fold in half of the egg white mixture into the batter until combined. Fold the rest of the egg white mixture just until blended. Divide evenly between cake pans.
  • Bake for 30-35 minutes, until toothpick comes out clean and cake bounces back when lightly touched. Cool on cooling rack for 10-15 minutes. Run a knife around edges, invert pan onto cooling rack, and gently remove parchment paper from the bottom of the cake. Cool cake completely before frosting.

STRAWBERRY COCONUT CAKE



strawberry coconut cake image

Yield serves 10-12

Number Of Ingredients 17

2½ cups sifted cake flour
1 tbsp baking powder
¾ tsp kosher salt
1¾ cups sugar
¾ cups butter, room temperature
4 egg whites
2 tsp vanilla extract
1 tsp lemon zest
¾ cups buttermilk
1 cup butter, room temperature
6 cups icing sugar
Pinch kosher salt
4 tbsp whole milk
1 tbsp vanilla extract
6 tbsp strawberry jam
2¼ cups fresh strawberries, hulled and sliced
1½ cups shredded coconut, to garnish cake

Steps:

  • For the cake, preheat oven to 350ºF. Coat two 8-inch round cake pans with non-stick cooking spray.
  • In a small bowl, combine flour, baking powder and salt. Set aside. Using an electric mixer, cream sugar and butter on medium speed, until light and fluffy. Beat in egg whites a little at a time. Mix in vanilla extract and lemon zest. Alternate adding flour mixture and buttermilk to the mixer, beginning and ending with the flour. Mix just until combined. Divide batter evenly between prepared pans and bake 25-28 minutes until a toothpick inserted in the middle comes out clean. Cool cakes completely before frosting.
  • For the frosting, in an electric mixer, beat butter, icing sugar, salt, milk and vanilla extract on low speed to combine. Scrape down the sides of the bowl and continue to beat on medium speed, until it's a smooth and creamy consistency.
  • To assemble the cake, slice each cake layer in half to make 4 layers. Place 1 layer on a serving plate and spread with 2 tablespoons of strawberry jam. Spread ½ cup frosting over the jam and arrange ¾ cup sliced strawberries in a single layer over frosting. Top with the second layer and repeat with the 2 tablespoons of jam, ½ cup of frosting and ¾ cup sliced strawberries. Top with the third cake layer and again repeat with the jam, frosting and sliced strawberries. Top with final cake layer and spread remaining frosting over the top and sides of the cake. Coat the top and sides with the shredded coconut to garnish the cake. Refrigerate until ready to serve.

More about "coconut strawberry cake recipes"

MOST POPULAR AND MOST PINNED COCONUT STRAWBERRY CAKE
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2018-05-09 This recipe for Coconut Strawberry Cake continues to be the most popular recipe on our site. We made it recently in our test kitchen to see if it …
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4.8/5 (4)
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Estimated Reading Time 3 mins
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  • In small saucepan combine sugar, water and cream of tartar. Bring to a boil, covered, over medium heat; do not stir. When sugar is completely dissolved, uncover and boil 5 minutes longer.
  • Spread 1/4 cup of the preserves on top of 1 cake layer. Thinly slice 2 cups of the strawberries and arrange in 1 layer on top of preserves


VEGAN COCONUT STRAWBERRY CAKE - VIBRANT PLATE
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2020-07-12 Assemble the cake: Place a layer of sponge cake into your baking tin with a removable side (or use a cake ring). Line your cake with acetate film for …
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Category Dessert
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  • Preheat oven to 180°C / 380°F. Grease a cake baking tin of 20-22 cm diameter (7.8 - 8.7 inches) and lightly dust with flour. We used 3 shallow baking tins so we didn't have to cut the cake layers.
  • Prepare the sponge cake: in a large bowl mix 2,5 cups flour, 3/4 cup sugar, 1 tsp baking soda, 1 tsp baking powder, and 1/4 tsp salt. Make sure to not have any lumps in the mix.
  • In a separate bowl mix 3/4 cup plant-based milk, 3/4 cup water, 1/2 cup vegetable oil, and 2 tsp vanilla extract. Add wet ingredients to dry ingredients and give it a stir so that the ingredients combine, but don't overmix. Lastly, add 1 tbsp apple cider vinegar to the ingredients, fold it in with a spatula, and pour the batter into the prepared baking tin.
  • Place the baking tin into the preheated oven and bake for 30-35 minutes (if you are doing single layers, bake each layer for about 11-12 minutes). Check the cake is done by inserting a toothpick in the middle of the cake. If it comes out clean, your cake is done. Remove the cake from the oven and let it cool for 10 minutes in the baking tin, then remove the cake from the tin and let cool completely on a cooling rack. Once cooled, cut it twice to get 3 layers.


STRAWBERRY COCONUT CAKE RECIPE - COOKSRECIPES.COM
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THE BEST STRAWBERRY COCONUT FLOUR CAKE - A GIRL WORTH ...
2021-07-15 How to Make This Strawberry Coconut flour Cake Recipe: What you’ll find from making this gluten free cake is that it’s really fun to do, too. Adding in the keto coconut flour …
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Category Dessert
Calories 285 per serving
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  • Cut a piece of parchment paper to fit an 8" cake pan and grease the sides of the pan with coconut oil. Pour the cake batter in the pan and bake at 350 for 25 - 30 minutes or until a toothpick come out clean from the center.
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STRAWBERRY COCONUT CAKE RECIPE BY DRISCOLL'S
2013-07-22 Preheat oven to 350 degrees. Lightly grease bottoms and sides of two 9-inch round cake pans. Line bottoms of each pan with a round of parchment paper. Grease paper and …
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4/5 (2)
Total Time 50 mins
Servings 10
Calories 903 per serving
  • Preheat oven to 350 degrees. Lightly grease bottoms and sides of two 9-inch round cake pans. Line bottoms of each pan with a round of parchment paper. Grease paper and dust each pan with flour, tapping out excess. Set aside.
  • Sift together flour, baking powder, salt and baking soda into a large bowl. Set aside. Combine milk and coconut milk. Set aside. Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment 5 minutes or until light and fluffy. Add eggs, one at a time, with mixer on low speed, scraping down sides of bowl as necessary. Add vanilla. Alternately add flour mixture and milk mixture in several additions, starting and ending with flour mixture, mixing just until combined. Stir in shredded coconut.
  • Spread batter into cake pans and bake 40 minutes or until golden and cake tester inserted into center of cakes comes out clean. Cool on wire rack 10 minutes. Invert to cool completely.
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COCONUT STRAWBERRY SPONGY CAKE RECIPE BY BINT MOUSSA
Coconut Strawberry Spongy Cake recipe by Bint Moussa posted on 21 Jan 2017 . Recipe has a rating of 4.0 by 1 members and the recipe belongs in the Cakes recipes category
From halaal.recipes
4/5 (1)
Category Cakes
  • • Preheat your oven at 180°C (350°F) and grease a 23cm round baking pan (the one that the bottom can be removed) • In a bowl beat the butter alone till smooth. • Add the egg and sugar and mix • In another bowl add the flour, baking powder and salt. • Now incorporate with a spatula milk and flour to the first bowl by alternating (a bit of flour mix, a bit of milk mix etc) • Spread this mixture evenly in the pan. • Place the sliced strawberries on top till it covers everything (like you'll do for a tart) • Make the crumble by mixing the flour sugar coconut and butter together.
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STRAWBERRY COCONUT CAKE (VEGAN) + BAKING TIPS! - BIANCA ...
2020-06-21 The strawberry coconut cake is just as versatile as the Raffaello balls because it‘s simply made with layers of vanilla cake, an easy whipped cream frosting, and chopped fresh …
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Calories 414 per serving
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  • Preheat your oven to 350°F (180°C). Lightly grease the sides of 3 x 7-inch cake pans (for a 3 layer cake) or 2 x 8-inch springform pans (for a 2 layer cake) and line the bottoms with parchment paper.
  • In a bowl, stir together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle into vegan buttermilk. Then add in the sugar, oil, and vanilla extract, and stir to combine.
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STRAWBERRY COCONUT POKE CAKE - INSIDE BRUCREW LIFE
2020-12-18 Bake in a greased glass baking dish at 350 degrees for 30 minutes, or until a toothpick comes out mostly clean. Remove the cake and use a fork to poke holes all over the …
From insidebrucrewlife.com
Reviews 13
Estimated Reading Time 4 mins
Servings 24
  • Mix the cake according to the package directions, substituting milk for the water. Add the strawberry powder to the cake mix as well. Bake in a greased glass baking dish at 350 degrees for 30 minutes, or until a toothpick comes out mostly clean.
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STRAWBERRY AND COCONUT POKE CAKE WITH FRESH WHIPPED CREAM
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Total Time 40 mins
Category Cakes
Calories 633 per serving
  • In a large bowl, cream together the butter, sugar and powdered strawberry jelly until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the coconut milk. Fold in vanilla and strawberry puree. Pour evenly into baking pan.
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STRAWBERRY COCONUT CAKE RECIPE | DRISCOLL'S
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SUMMER STRAWBERRY COCONUT CAKE - CAROLINA CHARM
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From foodreference.com


RECIPE STRAWBERRY, COCONUT & MINT CAKE
Mousse layer. Soak the gelatin in cold water. In a saucepan, combine 100 gr (3.55 oz) of whipping cream together with some mint, then bring the mixture to a boil and leave it to infuse for 30 minutes. Transfer the mixture to a bowl, pulse it with a blender, then strain it and bring to a boil one more time. Add the bloomed gelatin and mix it all ...
From whereiscake.com


COCONUT STRAWBERRY CAKE RECIPES
This cake has an exciting strawberry flavor; the pink layers burst against a bright white frosting with a tangy cream cheese accent. Provided by Jocelyn Delk Adams. Categories Dessert Juneteenth Cake Bake Strawberry Coconut Peanut Free Tree Nut Free Sour Cream Cream Cheese Milk/Cream Summer. Yield Serves 18-22
From tfrecipes.com


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