You know, when it comes to Easter, my family is all about the desserts. I remember my grandma whipping up cakes and cookies like it was going out of style. One year, I tried my hand at a Strawberry Coconut Easter Cake, and it quickly became the star of our family gatherings. The kids love it, and even my husband, who swears he doesn’t have a sweet tooth (yeah right), ends up devouring half the cake.
Why You’ll Love This
I whip up this cake when I want to impress with minimal effort. My family goes bonkers over it because it combines the fresh zing of strawberries with the tropical goodness of coconut. Plus, it’s a breeze to make. (Except for the time I forgot to add eggs—don’t do that!)
Ingredients
- 1 cup of unsweetened shredded coconut (I sometimes use sweetened when I’m feeling indulgent)
- 2 cups of fresh strawberries, hulled and sliced
- 1 1/2 cups of all-purpose flour
- 1 cup of sugar (my neighbor swears by brown sugar for a deeper flavor)
- 1/2 cup of coconut milk (or regular milk if you forget to buy coconut)
- 2 large eggs
- 1 tsp of vanilla extract
- 1/2 cup of butter, softened
- 1 tsp of baking powder
- 1/4 tsp of salt
Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan; you don’t want that delicious cake sticking.
- Cream the butter and sugar together until it’s nice and fluffy. This is the part where I usually sneak a taste—shh!
- Add the eggs one at a time, beating well after each. Then stir in the vanilla.
- In another bowl, mix the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the coconut milk. If it looks a bit weird, don’t worry—mine always does at this stage!
- Fold in the coconut and strawberries. Try not to eat too many strawberries in the process (it’s a struggle).
- Pour the batter into the prepared pan and bake for 30-35 minutes. Or until a toothpick comes out clean—no one likes underbaked cake, right?
Notes
I’ve found that letting the cake cool completely before slicing gives the flavors time to meld together. It tastes even better the next day, if you can wait that long!
Variations
Once, I tried adding a layer of strawberry jam in the middle. Not my best idea—it ended up too sweet. But maybe you’ll like it! Or try adding a handful of chopped nuts for some crunch.
Equipment
Don’t have a 9-inch cake pan? No worries, a regular pie dish will do in a pinch, though the cake might be a bit taller.
Storage Information
This cake keeps well for about 3 days at room temperature, but, honestly, it never lasts more than a day in my house!
Serving Suggestions
I like to serve this cake with a dollop of whipped cream or even a scoop of vanilla ice cream. My family loves it that way, especially with an after-dinner coffee.
Pro Tips
I once tried rushing the cooling process by putting the cake in the fridge. Regretted it because the texture went a bit off. Let it cool naturally!
FAQ
Can I use frozen strawberries? Absolutely! Just make sure to thaw and drain them well before adding.
What if I don’t have coconut milk? No problem, regular milk works fine, though the coconut flavor will be less pronounced.
How can I make it gluten-free? Try using a 1:1 gluten-free flour blend, though I haven’t tried it myself, so let me know how it goes!