Strawberry Coconut Cream Layer Cake

Strawberry cake, layered with whipped coconut cream frosting and piled high with coconut could only get better with an adorable toasted coconut nest…filled with Cadbury mini chocolate eggs! Strawberry Coconut Cream Layer Cake, you need this now! 

Strawberry Coconut Cream Layer Cake

This cake is embarrassingly easy. Which means you can totally make this and have people saying “Oh my crazy bahoozits! You’re so friggin amazing!” [Could someone please say that out loud?] 

And then you’ll be all like, “Um, yeah, I know.”

Compliment pocketed. Done. 

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Basically you make a sheet cake. From a gluten free box (bag) mix. I know. But you made it strawberry by adding a strawberry Jello packet (or an off-brand packet, like I did). Sheet cake. Got it. 

Then you stamp out two 6″ cake layers using a cake ring or the ring from a 6″ springform pan. Then you use the scraps to piecemeal a third layer together.

Use a pastry brush to brush sweet almond milk into the layers to keep them super moist. Yum. Wrap up and refrigerate the layers overnight. Super moist now. Super yum. 

Then you pull it all out. Whip out a can of coconut cream that you’ve had in the fridge overnight too…mix in some powdered sugar and good stuff (coconut extract, vanilla paste)…

Stack it up. Decorate! Bam! Done! And, if you’re like me, then you’ll freeze the whole thing until you’re ready to impress people with it. Strawberry Coconut Cream Layer Cake! Done! 



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HOW CUTE IS THAT NEST?! Because I can’t not say it! 

Strawberry Coconut Cream Layer Cake
This Spring-inspired cake is full of flavor and whimsy. Layers of strawberry cake alternate with coconut whipped cream and it's all topped with coconut flakes. Of course, it wouldn't be complete without an adorable toasted coconut nest and some chocolate eggs. Happy Spring! (makes one 3-layer 6" cake) [NOTE: read the directions thoroughly before starting to understand the refrigeration and prep times.]
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For the cake
  1. 1 Yellow cake mix (I used a bag, gluten-free mix)
  2. 2 eggs
  3. 1/4 cup oil (canola or vegetable)
  4. 1 overripe banana
  5. 2/3 cup water
  6. 1 (0.3 oz) box Strawberry Jello
Cake wash
  1. 1/3 cup unsweetened almond milk
  2. 1/4 tsp. sugar or sweetener
For the Coconut Cream
  1. 1 can coconut cream*
  2. 1/4 cup powdered sugar
  3. 1/2 tsp. vanilla paste
  4. 1/4 tsp. coconut extract
To decorate
  1. large flake coconut
  2. toasted flake coconut**
  3. chocolate candy eggs
  1. Preheat your oven to 325 degrees F. Spray a quarter-sheet pan with nonstick spray.
  2. Instead of the directions/ingredients on the cake mix - In a large bowl, combine the eggs, oil, banana and water. Whisk together until well combined. Then add the cake mix and Jello mix. Stir until just combined. Pour the batter into your prepared baking sheet pan.
  3. Bake for indicated time on the mix. (or until slightly golden on top and the edges have pulled away from the tin)
  4. Let the cake cool completely on a wire rack. Turn the cake out onto a piece of plastic wrap. Completely wrap the cake and refrigerate (at least 4 hours, overnight is best. It's easier to stamp out the cake layers if the cake is COLD).
  5. Stamp out the cake layers- use a 6" cake ring or the ring from a 6" springform pan to stamp out two layers. Then use the scraps to piece together a third layer in the ring.
  6. Use a pastry brush to brush Cake Soak on each layer (just quickly mix together the milk and the sweetener). You'll want to brush it on the tops and around the edges. This helps reduce the crumbs around the edges of the layers too. Tightly wrap each layer with plastic wrap. Then refrigerate the layers again (4 hours or overnight).
For the Coconut Cream
  1. [PREP: refrigerate the can of coconut cream overnight]
  2. In a bowl, combine the coconut cream from the can and the powdered sugar. Quickly whisk together until smooth. Then add the extracts and whisk to combine.
Assemble the cake
  1. The bottom layer will be the layer you pieced together from scraps. It's easiest to keep this one on the bottom. On top of that layer, add 1/3 of the Coconut Cream, spread in an even layer. Layer on a second round of cake. Then 1/3 of the Coconut Cream, then the final layer of cake. On top, add the last of the Coconut Cream. Then sprinkle on flaked coconut. Use toasted coconut to make a "nest" and add a few chocolate candy eggs to the middle of the nest! Cut and enjoy!
  2. Another Note: If you're going to want to serve the cake at a later time, wait to add the chocolate candy eggs to the top of the cake, wrap the whole thing in plastic wrap (I place the cake ring around the whole thing again to give it more structure) and place in the fridge or freezer. Remove from the freezer two hours before serving to let soften a bit. Then add the eggs to the nest, cut, serve.
  1. *I bought my can of coconut cream from Trader Joe's. If you can't find canned coconut cream, feel free to use canned full fat coconut milk. Either way, refrigerate the coconut cream/milk overnight before using. If using the milk, scoop the thickened cream off the top and discard (or save for something else) the water.
  2. **I preheat my oven to 350 degrees and spread the coconut in an even layer on foil. Toast for 5 minutes then keep a close eye on it minute by minute until it is golden brown.
Treats With a Twist

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