• Prep Time: 10 minutes
  • Cooking Time: 25-30 minutes
  • Serves: it makes a large cake, using a 9 x 13 pan.

Moist Strawberry & Coconut Cake

  • Recipe Submitted by on

Category: Holiday, Kids, Cakes, Fruit

 Ingredients List

  • The Cake
  • 400g / 2 cups caster sugar, or if you don't have, granulated as a 2nd choice! (it just takes a little longer to cream with the butter)
  • 1/2 sachet strawberry flavoured jelly (For US : use half a 3 oz pkg called Jell-o strawberry powdered type)
  • 250g / 1 cup butter, softened
  • 4 eggs (room temperature)
  • 400g / 3 1/4 cups sifted plain (all purpose) flour
  • 2 1/2 teaspoons baking powder
  • 250ml / 1 cup coconut milk, room temperature
  • 1 tablespoon vanilla extract
  • 125g / 1 cup strawberry puree made from fresh or frozen strawberries
  • For pouring on the hot cake
  • 125 ml / 1/2 cup coconut milk
  • The Frosting
  • 8 oz. container of Extra Creamy Cool Whip or Fresh whipping cream
  • 1 Teaspoon Vanilla extract
  • Fresh Strawberries and grated coconut


To make the cake

1. Preheat oven to 180 C / 350 F / Gas 4
Grease and flour 9 x 13 pan.

2. In a large bowl, cream together the butter, sugar and powdered strawberry jelly until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the coconut milk. Fold in vanilla and strawberry puree. Pour evenly into baking pan.

3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean.

Strawberry & coconut cake

4. Whilst the cake is still hot, poke holes all over the cake with a skewer or fork then slowly pour the coconut milk all over the cake. Leave to cool. ****Be sure to pour evenly so the liquid soaks in even at the sides.
The frosting - do this once the cake has COMPLETELY COOLED!
Add 1 teaspoon of vanilla extract (optional) to the cool whip and then spread over the cake. Sprinkle the grated coconut and add strawberries on top of the cool whip and refrigerate for a minimum of 4 hours.

** If using fresh whipping cream, whip up until stiff then spread on the cake.

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