Strawberry and Coconut Cake


We are still, miraculously, getting some local strawberries here, and making this cake feels like a sweet last taste of summer. However, you could use raspberries instead if you prefer.

Unadorned, this is not a beautiful cake. It tends to fall a bit and often cracks a little but it tastes so good it just doesn’t matter. All you need to do is pop on a little buttercream frosting and strew some nuts and strawberry slices on top and everyone will be far too busy eating it to care that it doesn’t look good naked.

½ cup butter, softened
¾ cup white sugar
2 eggs
2 teaspoons vanilla
1½ cups flour
2 teaspoons baking powder
½ cup ground almonds
1 cup desiccated coconut
1 cup sliced strawberries
½ cup low fat strawberry yogurt
½ cup milk

¼ cup butter, softened
2 cups confectioner’s sugar (icing sugar)
1 teaspoon vanilla
about 2 to 3 tablespoons cream or half and half

halved strawberries and flaked almonds or chopped nuts to garnish

Place the sliced strawberries in a sieve and drain over a bowl just to be sure they are as dry as possible. Grease and flour (or line) a two to three inch deep eight or nine inch square or round cake pan. Set aside. Preheat the oven to 350℉ (about 170℃ – 160℃ for a fan oven).

Cream the butter and sugar in an electric mixer. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Remove the bowl from the electric mixer and do the rest of the steps by hand.

Place the ground almonds and coconut in a medium bowl. Sift together the flour and baking powder and add them to the almonds and coconut. Stir thoroughly to mix. Gently fold in the strawberries. Fold the strawberry mixture into the batter in the electric mixer bowl.

Mix the yogurt and milk together and add to the batter. Stir gently but thoroughly until everything is all blended together.

Transfer the batter to the prepared pan and bake for 25 to 35 minutes until a skewer inserted in the centre of the cake comes out clean. Allow to cool a bit in the pan before attempting to remove the cake to cool completely on a wire rack.

When the cake is completely cool, make the frosting. Cream the butter and confectioners sugar together thoroughly and beat in the vanilla. Gradually add enough to cream to make a spreadable frosting. Go slowly – you can always add more, but you can’t take it away!

Frost the top of the cake and sprinkle with chopped nuts. Garnish with the halved strawberries.

If you enjoyed this, you may also enjoy:

Healthy Eton Mess

Strawberry & Macadamia Nut Salad

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Article by April Harris

April has written 1291 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

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