Snack Size Strawberry Coconut Cake - Fluffy coconut cake layers, with a sweet strawberry butter cream!
Nevertheless, I can't believe I am saying, but summer is almost over and fall is peaking through the corner and I just don't know if I am ready to give up on summer flavors quite yet! Making this new Snack Size Strawberry Coconut Cake will help me feel summer just a little longer. This cake is a perfect summer snack! Very coconutty cake layers with a fresh strawberry buttercream.
Even so, there are so many other recipes you need to add to your list! I will list some below!
- Frosted Coconut Lime Sugar Cookie
- Moist and Fluffy Coconut Cake
- Coconut Caramel Cake with Pecan Buttercream
Why make this Snack Size Strawberry Coconut Cake
- Quick and Easy: Whip up this cake in under 2 hours, making it a perfect go-to dessert for last-minute gatherings or satisfying sudden sweet cravings.
- Snack Size: The cake's snack size is perfect for an 8x8 cake pan, making it ideal for smaller gatherings, intimate celebrations, or a delightful treat for yourself without worrying about leftovers.
- Tropical Summer Flavor: A tropical paradise with the heavenly combination of coconut cake layers and sweet strawberry buttercream. It's like a summer vacation on a plate!
- Crowd-Pleasing Dessert: With its fluffy texture and irresistible flavor, this cake is sure to be a crowd-pleaser.
Ingredient list - Snack Size Strawberry Coconut Cake
Moreover, I have attached some ingredients you might not have on hand, for a full list, please see recipe card below!
- Cake Flour: Creates a tender and light crumb texture for the coconut layers.
- Coconut Extract: Infuses a delightful tropical flavor into the cake.
- Sour Cream: Keeps the cake moist and adds richness to the texture.
- Freeze Dried Strawberries: Intensify the strawberry flavor in the creamy buttercream. I got mine at target.
- Cream Cheese: Adds a tangy and creamy balance to the sweet buttercream.
- Coconut Milk (high fat, low sugar): Enhances the coconut flavor and provides richness to the cake.
- Eggs: Act as a binding agent, adding structure and moisture to the cake.
- Butter: Contributes to the cake's tender texture and adds a buttery flavor to the layers.
Helpful baking tips for the coconut batter.
Furthermost, I use a stand mixer, my favorite brand is kitchen aid, and you can buy my exact kitchen aid here. You will need an 8×8 baking pan, parchment paper, bowls, bowl scraper, metal binder clips, and a rubber spatula. I use this pan that you can find here:
- Room Temperature Ingredients: Use room temperature eggs, sour cream, and butter for a smoother batter.
- Properly Measure the Flour: Gently scoop and level cake flour to avoid a dense cake.
- Do Not Overmix: Mix wet and dry ingredients until just combined; avoid overmixing. (This causes a dry cake!)
- Alternate Wet and Dry Ingredients: Add dry ingredients and coconut milk in batches, starting and ending with dry ingredients.
- Preheat your oven: Let your oven be hot and ready so when your batter is done, your oven will be too!
- Spray and Line the Cake Pan: Ensure easy removal by spraying with cooking spray and lining the pan with parchment paper.
- Allow the Cake to Cool: Let the cake cool completely in the pan on a wire rack before removing.
Baking and decorating tips
- Precise Measurements: Ensure accurate measurements for dry ingredients like flour and sugar by spooning them into measuring cups and leveling off the top. Use liquid measuring cups for liquids at eye level.
- Preheat the Oven: Always preheat the oven to the specified temperature before baking to achieve even baking and a well-risen cake.
- Room Temperature Ingredients: Bring eggs, butter, and dairy like sour cream to room temperature before baking for smoother batter consistency.
- Avoid Overmixing: Mix the cake batter until just combined to avoid a dense and tough texture. A few lumps are fine and will disappear during baking.
- Ensure Complete Cooling: Allow the Snack Size Strawberry Coconut Cake to cool entirely before frosting to avoid melting or sliding.
- Use a cake comb: I got my cake comb here!
Frequently asked questions - Snack Size Strawberry Coconut Cake
Can I use regular buttermilk instead of coconut milk?
Yes, you can, but coconut milk adds a richer coconut flavor.
Can I use fresh strawberries instead of freeze-dried in the buttercream?
Stick to freeze-dried strawberries for a smoother buttercream.
Can I add shredded coconut to the cake batter?
Yes, you can add shredded coconut to the batter for an extra burst of coconut flavor and texture. Fold it in gently with a rubber spatula at the end.
Can I make cupcakes instead of a cake?
Absolutely! The batter can be used to make delicious cupcakes. Preheat your oven to 350, and adjust the baking time to about 18-20 minutes or until a toothpick comes out clean.
Storing and freezing
Lastly, to store the Snack Size Strawberry Coconut Cake, first, ensure it has cooled completely. Place any leftover cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate the cake in the same airtight container for up to five days. Enjoy the delightful flavors of this cake whenever you crave a sweet tropical treat!
Freezing - Snack Size Strawberry Coconut Cake
On the other hand, when freezing, make sure it has cooled completely. Wrap the cake tightly in plastic wrap and store it in an airtight container in the freezer for up to three months. When ready to enjoy, thaw the cake in the refrigerator before serving. Savor the scrumptious flavors of this cake even after freezing!
Finally, HOW TO SERVE: Serve this cake at room temp! This is so important because serving cold cake can cause it to seem dry! Use a sharp knife to slice it into desired portions, typically yielding around 9 to 16 square servings, depending on your preference.
Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
Recipe
Strawberry Coconut Cake
Ingredients
For the cake
- ½ cup unsalted butter room temperature
- ¾ cups granulated sugar
- 2 teaspoons vegetable oil
- 2 large whole eggs room temperature
- 2 large egg whites room temperature
- 1 Tablespoon toasted coconut extract I used Amoretti's!
- 1 tablespoons sour cream
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup canned coconut milk high fat and low sugar.
Strawberry Cream Cheese Frosting
- 1.5 ounce freeze dried strawberries finely grounded
- 7 tablespoon unsalted butter to room temperature
- 3 tablespoon cream cheese room temperature
- 2 cups powder sugar sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- Dash of heavy cream
Instructions
For the cake
- Preheat your oven to 325 degrees F. Spray an 8×8 square inch cake pan with cooking spray, line with parchment paper, and spray again. Set aside.
- In a medium-sized bowl, whisk or sift together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, oil, and sugar on medium high speed until light/fluffy and smooth, about 3 minutes. With a rubber spatula, scrape down the sides and cream again for 1-2 more minutes.
- Add the eggs and the egg whites, one at a time, beat on medium-speed until, after each addition, until well incorporated (around 30 seconds after each egg) Once all the eggs have been added, beat on medium speed high for 1 minute. Add the coconut extract, sour cream, and mix on low, just until incorporated.
- With the mixer on the lowest speed, add half of the flour mixture to the liquid mixture followed by ½ of the coconut milk. Add the rest of the flour mixture, and then the rest of the coconut milk, Don't over mix. Only mix until incorporated and the batter is smooth! Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
- Add the the batter to the prepped pan, and carefully smooth the batter with a small offset spatula and bake until a toothpick comes out clean, or with only a few crumbs on it, about 35-40 minutes. Depending on your oven.
- After they are out of the oven, I let mine cool for 15 minutes. Then I transfer the cake onto a wire rack to finish cooling in the fridge or freezer to help speed up the process. (20 minutes in the freezer, 30 minutes in the fridge)
- While the cake is cooling, make the frosting.
For the Cream Cheese Frosting
- In a blender or food processor, finely grind up the freeze dried strawberries until the resemble a fine crumb. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy. With a rubber spatula, scrape down the sides and the bottom of the bowl. Add the butter and cream on medium high speed for 1 minute.
- Add the sifted powder sugar, vanilla, salt, freeze dried strawberries, and cream, mix on low until incorporated. Turn the speed to medium high and beat for 2 minutes.
- Depending on how you like your frosting, if it's too thin, add a little more powder sugar. If too thick, add a dash more heavy cream.
- Once the cake has completely cooled, use an offset spatula, spread the frosting evenly over the top of the cake.
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