Summer Strawberry Coconut CakeEvery year for my birthday I make a carrot cake. They are just my absolute favorite, and I love anything smothered in Cream Cheese Frosting. For some reason, this year, I just wanted something different. So, naturally, I looked at my Pinterest Dessert Board and found this fun gem. I love strawberries, and I just think this is the perfect summer cake. I hope you all enjoy!! 1 (18.5 ounce) box white cake mix
4 T. strawberry gelatin powder (3oz package)
2 T. all-purpose flour
1 t. baking powder
2 T. granulated sugar
3/4 cup vegetable oil
4 eggs
1/4 c. water
1/2 c. pureed strawberries
1 t. vanilla
1/2 t. coconut extract
1/2 cup fresh strawberries, finely diced
1 c. coconut, finely shredded in food processor
several strawberries to fill cake and garnish
Preheat the oven to 350 degrees F.
Combine dry ingredients in mixer bowl and stir together. Beat in oil, eggs, water, strawberry puree, vanilla, and coconut extract. Mix well. Stir in diced strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out mostly clean and the cakes are pulling away from the sides of the pans. My knife never came out completely clean, but once the gelatin cooled, it was perfect.
Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on racks to cool completely. While cooling, make icing.
Spread some icing on first layer, then top with sliced strawberries. Place second layer on top and ice the rest of the cake. Cover entire cake in shredded coconut and garnish with fresh strawberries.
The original recipe calls for cream cheese frosting, and it was super rich and yummy. However, the next time we do this I think I will use either Whipped cream on top or a combination of cream cheese and whipped cream to make it a little lighter.
3 comments:
I have this on my Pinterest dessert board too. It looks so amazing! I'm glad you tried it first because now I know it's good! I definitely want to make this!!!
Since my Hawaiian vacation (did I mention that I just got back from Hawaii?), I have been a coconut addict. Can't wait to try these.
For the most part--I am a last minute baker. I really wanted to try this cake cause Kristi made it for her birthday and said it was divine.
I had strawberries begging to be used in my fridge. I searched and found raspberry jello mix. And I had a funfetti cake mix that is basically a white cake mix, right?
I didn't have any cream cheese, so I was pondering about what kind of frosting to make. Then I remembered this recipe. It's from OBB and I learned about it when we were making cupcakes for Cristy and John's wedding reception. It turns out so light and so yumy! I knew it would be perfect.
And instead of adding vanilla, I added coconut extract. DIVINE!! Next time, I will double this frosting recipe.
I baked the cake in a 9x13 cause I stink at layered cakes. Turned out great. Thanks TIA!
Perfect Cupcake Frosting and Filling
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!
You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy. Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)
One batch makes enough to frost 12 cupcakes with BIG tops. If you're just spreading a little on top, it will do 24.
After trouble-shooting with a lot of people, here are some helpful Notes:
1. Use real butter, and a good name-brand. Cheap butter does weird things. (I disagre with this. It works fine.)
2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.
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