1-Begin by preheating the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan or a 9×5-inch loaf pan with parchment; for cupcakes, line 12 cups. This step ensures your cake releases easily and bakes evenly, which is key for a great strawberry coconut cake.

2-Next, in a large bowl, whisk 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup unsweetened shredded coconut. For gluten-free versions, swap in a cup-for-cup gluten-free flour blend and add 1/4 teaspoon xanthan gum to keep the texture light.

3-In another bowl, mix 1 cup canned coconut milk, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth. If you’re going vegan, use 2 flax eggs instead and adjust as needed for the best results in your strawberry coconut cake recipe.

4-Fold the wet ingredients into the dry ones gently with a spatula, stirring just until combined to avoid a tough cake. Add in 1 cup chopped fresh strawberries, making sure they’re evenly distributed without mashing them. If the batter feels thick, stir in 1 2 tablespoons of extra coconut milk for the ideal consistency.

5-Pour the batter into your prepared pan and level it out. Bake in the middle of the oven: 30 40 minutes for an 8-inch round, 45 55 minutes for a loaf, or 18 22 minutes for cupcakes. Check with a toothpick to ensure it’s done, and cover with foil if the top browns too fast.

6-Once baked, let the cake cool in the pan for 10 15 minutes before moving it to a rack. While it cools, whip up a topping like coconut cream from a chilled can of full-fat coconut milk mixed with 2 3 tablespoons powdered sugar and a splash of vanilla. For a low-calorie twist, try a light yogurt-based option.

7-Macerate 1/2 cup sliced strawberries with 1 2 teaspoons sugar for 10 15 minutes to draw out their juices. Spread your topping over the cooled cake and add the strawberries on top, then sprinkle with toasted shredded coconut. Chill for 30 minutes to set, and you’re ready to serve.