Treat your family and guests to this beautiful Strawberry Coconut Layer Cake, a simple dessert bursting with fresh strawberry and coconut flavor. Made with a convenient white cake mix, fresh strawberries, flaked coconut, and a creamy strawberry-coconut frosting, this cake is moist, colorful, and easy to prepare. The combination of sweet strawberries and tropical coconut makes this Strawberry Coconut Layer Cake a wonderful choice for birthdays, celebrations, or any special occasion.
If you love fruity Hawaiian-style desserts, try our Strawberry Ice Cake for another refreshing strawberry treat. For more coconut flavor, our Haupia Cupcakes combine coconut haupia filling with a light whipped cream frosting. You can also explore the Hawaiian Dessert Recipes collection for more sweet island-inspired favorites.
Because this cake contains eggs, follow the USDA’s egg safety guidelines when preparing and cooking the recipe.
Rate This Recipe:
STRAWBERRY COCONUT LAYER CAKE
Ingredients
- 1 (1 lb. 2.25 oz.) box white cake mix
- 3 TB all-purpose flour
- 3 large eggs
- 1/2 c. water
- 3/4 c. vegetable oil
- 1 (3 oz.) box strawberry Jell-O
- 3/4 c. fresh strawberries, coarsely chopped
- 1/2 c. flaked coconut
Frosting:
- 2 c. confectioner’s sugar, as needed
- 6 TB butter
- 2 TB fresh strawberries, chopped
- 1/4 c. flaked coconut
Instructions
- Preheat oven to 350 degrees; generously grease 2, 9-inch cake pans.
- In a mixing bowl; combine cake mix and flour.
- Add eggs and oil.
- Stir in Jell-O, water, strawberries and coconut.
- Transfer into prepared pans, bake 40 minutes.
- In a small bowl, cream together butter and sugar well.
- Add additional sugar as needed for a spreadable consistency.
- Stir in strawberries and coconut.
- Invert one cake onto serving platter.
- Spread with half of frosting; top with second cake.
- Spread with remaining frosting.
How To Serve:
- Serves 8-10.