all dessert recipes/ cakes/ Party

Coconut cake with strawberries and coconut crumble

22 May 2018 (Last Updated: 23 June 2019)

This coconut cake with strawberries is so amazing! We already have local strawberries and this is the cake we started the season with. It’s very moist, smells beautifully of coconut and vanilla, is filled with lots of strawberries and topped with a crunchy coconut crumble.

a piece of coconut cake with strawberries and coconut crumble on a plate

How to make coconut cake with strawberries, step-by-step:

  1. This is a very simple cake but make sure that the ingredients are at room temperature and also the order, in which the ingredients are added, is important.
  2. In a medium bowl, mix the flour with baking powder, baking soda and salt together, sift through a fine mesh strainer.
  3. Whisk in shredded coconut. Set aside.
  4. In another medium bowl, whisk the yogurt with vanilla extract and coconut liqueur. Set aside.

5. + 6. Add the butter and sugar to the mixer bowl, beat over medium-high speed using a paddle attachment until light and fluffy (it will take about 5 minutes).

You can swap 2 tablespoons of granulated sugar to vanilla sugar (but then, instead of a tablespoon of vanilla extract, add an additional tablespoon of yogurt). I always prefer to use vanilla sugar with real vanilla beans (not vanillin sugar) instead of vanilla extract. Use it if you can buy it (it’s very common in Europe).

7. Add the eggs – one egg at a time, beating well after each addition, next egg can be added when the previous one is incorporated into the batter (if the batter separates, just beat a little longer, the cake will be ok). Now it’s a good time to preheat the oven to 160 °C / 325 °F / Gas Mark 3.

8. Reduce the speed to low, add ½ of the flour mixture, beating over low speed just to combine (do not overmix the batter). Then add ½ of the yogurt mixture, beat just to combine. Add the remaining ½ of the flour mixture, beat just to combine. In the end, add the remaining ½ of the yogurt mixture, gently fold the batter with a silicone spatula until smooth.

9. Prepare a round 27 cm /11-inch springform pan by greasing it with butter and lining with parchment paper. Scoop the batter into the prepared cake pan/springform pan, smooth the top with a spatula.

Wash and dry the strawberries, cut off the tops. Cut the big strawberries in half. Mix with cornstarch, scatter over the batter (place a little less in the middle than on the sides), do not press them into the batter.

You can use frozen strawberries when fresh are not in season. You don’t need to thaw them. I needed to bake the cake with frozen strawberries 10 minutes longer. Just check in the middle with the cake tester. then tear with your fingers into small pieces, crumble over the strawberries

10. + 11. Make the crumble: mix all ingredients for the crumble together. The crumble will be quite wet, you can add more flour if you prefer a dryer crumble. The crumble will not be clumpy after baking but will rather spread and create a crunchy lid.

12. Divide the crumble into smaller pieces, scatter over the strawberries.

Bake for about 1 hour and 10 minutes, until a skewer inserted in center of the cake, comes out clean. After baking, allow the cake to cool (at least partially), then cut into servings otherwise, it can be too wet and crumbly to cut into nice portions.

Print Pin
5 from 1 vote

Coconut cake with strawberries and coconut crumble

Amazingly moist coconut cake with lots of strawberries, topped with crunchy coconut crumble.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 622kcal
Author Aleksandra

Ingredients

coconut cake:

  • 1.5 cups + 2 Tbsp butter 200g/7oz, unsalted, European-style butter, 82% fat
  • 1 cup granulated sugar 200g/7oz, scoop and leveled
  • 3 large eggs
  • 1.5 cup + 1 Tbsp all-purpose flour 200g /7oz, spoon and leveled
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • pinch of salt
  • 1 cup shredded coconut 100g/3.5 oz, unsweetened
  • 6 tablespoons plain yogurt 90 ml
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut liqueur I used Malibu, or milk

strawberries:

  • 12 oz/350g strawberries weight without the tops, can be frozen
  • 1 tablespoon cornstarch

coconut crumble:

  • 3 tablespoons butter 45g/1.6oz
  • 3 tablespoons sugar 40g/1.4oz
  • 1/2 cup shredded unsweetened coconut 50g/1.8oz
  • 2.5 tablespoons flour 25g /1oz

Instructions

  • All ingredients should be at room temperature (!).
  • Prepare all the ingredients and a round 27 cm /11-inch springform pan by greasing it with butter and lining with parchment paper.
  • In a medium bowl, mix the flour with baking powder, baking soda and salt together, sift through a fine mesh strainer, whisk in shredded coconut. Set aside.
  • In another medium bowl, whisk the yogurt with vanilla extract and coconut liqueur. Set aside.
  • Add the butter and sugar to the mixer bowl, beat over medium-high speed using a paddle attachment until light and fluffy (it will take about 5 minutes).
  • Add the eggs – one egg at a time, beating well after each addition, next egg can be added when the previous one is incorporated into the batter (if the batter separates, just beat a little longer, the cake will be ok).
  • Preheat the oven to 160 °C / 325 °F / Gas Mark 3, no fan (if you have a convection oven reduce the temperature by about 20°).
  • Reduce the speed to low, add ½ of the flour mixture, beating just to combine (do not overmix the batter).
  • Add ½ of the yogurt mixture, beat just to combine.
  • Add the remaining ½ of the flour mixture, beat just to combine.
  • Add the remaining ½ of the yogurt mixture, gently fold the batter with a silicone spatula until smooth (scrape the batter from the bottom of the bowl as the dry ingredients tend to sink to the bottom).
  • Scoop the batter into the prepared cake pan, smooth the top with a spatula.
  • Wash and dry the strawberries, cut off the tops. Cut the big strawberries in half, leave small and medium ones whole. Mix with cornstarch, scatter the strawberries over the batter (place a little less in the middle than on the sides), do not press them into the batter.
  • Make the crumble: mix all ingredients for the crumble together, until a dough is formed, tear with your fingers into small pieces, crumble over the strawberries. The crumble will be quite wet, you can add more flour if you prefer a dryer crumble.
  • Bake for about 1 hour and 10 minutes, until a skewer inserted in center of cake, comes out clean. The baking time may vary depending on the oven. The cake can be slightly jiggly when shaking with the pan (it's very fluffy and moisso test the center of the cake with a cake tester/bamboo skewer / a knife.
  • Allow to cool then cut into servings.
  • Enjoy!

Notes

* 1 cup is 240ml, 1 cup flour weight 125g.
* You can use frozen strawberries when fresh are not in season. Proceed as in the recipe and don’t thaw them. I needed to bake the cake with frozen strawberries 10 minutes longer.
* I always prefer to use vanilla sugar with real vanilla beans (not vanillin sugar) instead of vanilla extract. If you can buy it (it’s very common in Europe) you can swap 2 tablespoons of granulated sugar to vanilla sugar and then instead of a tablespoon of vanilla extract add an additional tablespoon yogurt.
* Calories count = 1 big serving = 1/8 of the recipe.

Nutrition

Calories: 622kcal
Course Dessert
Cuisine international
Keyword coconut cake with strawberries

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

Last Updated on

You Might Also Like

2 Comments

  • Reply
    Jennifer
    23 May 2018 at 14:22

    This cake looks so delicious! Your photos are amazing. Also, I had to click on your link on Foodgawker because of your blog name. I live in Maine, which is a pretty small state and I was surprised there was a food blog I hadn’t heard of. Now I see you have the name because of your beautiful Maine Coon! I haven’t owned a Maine Coon yet but it’s on my list. They are such lovely cats!

    • Reply
      Aleksandra
      23 May 2018 at 18:39

      Hello, thank you for your comment! This cake tastes also as good as it looks 🙂 I’m really happy to hear that you like my photos 🙂 I’ve never been to Maine, but it’s definitely on my bucket list, you have very picturesque landscapes there! Maine Coons are lovely and their charakter is so nice as well.

    Leave a Reply

    shares