Sunday, August 14, 2011

Strawberry Coconut Cake

This cake is delicious. I mean, all cakes are delicious, but this one is particularly delicious and summery and just lovely! The icing is a perfect cream cheese buttercream, and the cake is so yummy!

Recipe most made up but somewhat adapted from here.


1 box white cake mix
1 3oz box strawberry gelatin powder
2 tbsp flour
1 tsp baking powder
2 tbsp sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1 lb fresh strawberries, hulled and finely diced
2 tsp vanilla, divided
1 cup sweetened shredded coconut
1 8oz block cream cheese, at room temperature
2 sticks (1 cup) butter, at room temperature
32 oz powdered sugar
Extra strawberries and/or coconut to decorate the cake

1. Mix cake mix, gelatin, flour, baking powder, and sugar in a large bowl.
2. Beat in oil, eggs, water, and 1 tsp vanilla. Mix well.
3. Fold in 1/3 cup of the diced strawberries (save the rest) and shredded coconut.
4. Pour into two 8 or 9-inch round cake pans (greased and floured).
5. Bake at 350 for 18-25 minutes.
6. Cool cakes completely on wire racks before icing.
7. To make frosting, cream together butter, cream cheese, and 1 tsp vanilla until smooth.
8. Add powdered sugar a little at a time and mix until smooth.
9. To assemble cake, top the bottom layer with a coat of icing and the rest of the strawberries. Place the upper layer on top, and then ice the entire cake with the frosting. Decorate with strawberries and/or coconut.


  1. I made this today, and it was fantastic! The icing is particularly good - my neighbors thought so as well.

  2. Also made this cake beautifully moist but nowhere near the colour pink as in the pictures...more like a muddy mauve.

    1. I think it depends on which brand of strawberry gelatin you get... some of them have more food coloring than others! If the batter doesn't look pink enough, you could always throw in some red food coloring!