Strawberry Coconut Cake Recipe

Name: Strawberry Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh strawberries; 2 tbsp strawberry jam; 1 (16.5 oz) box white cake mix, like Duncan Hines; 1 cup sweetened shredded coconut; 1 (1 lb) tub white frosting, like Duncan Hines; 5 drops red food coloring; 1 drop yellow food coloring; 1/2 cup heavy cream; 1/2 cup semisweet chocolate chips; 1 cup whipped cream; None None lemon zest curls and strawberry halves/slices, for garnish

Servings: persons

1 lb fresh strawberries
2 tbsp strawberry jam
1 (16.5 oz) box white cake mix, like Duncan Hines
1 cup sweetened shredded coconut
1 (1 lb) tub white frosting, like Duncan Hines
5 drops red food coloring
1 drop yellow food coloring
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
1 cup whipped cream
None None lemon zest curls and strawberry halves/slices, for garnish

1
Preheat oven to 350u00b0F. Grease a 10-cup bundt pan. In a food processor, pulse 1 cup sliced strawberries and jam until smooth.
2
Prepare cake mix according to package directions, folding in coconut at the end. Transfer to prepared pan then pour strawberry mixture over top. Swirl strawberry mixture into batter and bake for 25-30 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool completely.
3
In a microwave-safe container, stir together frosting and food coloring to create pink-colored frosting. Microwave for 30 second intervals until melted. Place cake on a cooling rack over a sheet pan then pour melted frosting over cake to coat. Let stand for 30 mins.
4
Meanwhile, heat cream in a microwave-safe container until hot. Stir in chocolate chips. Let stand for 5 mins then drizzle over cake. Let stand for 30 mins. Pipe decorative swirls around top of cake with whipped cream then garnish with remaining strawberries and lemon zest curls.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fresh strawberries, 2 tbsp strawberry jam, 1 (16.5 oz) box white cake mix, like Duncan Hines, 1 cup sweetened shredded coconut, and more.

Yes, Strawberry Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Coconut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions