Strawberry Shortcake and coconut~the perfect summer dessert!
A tropical spin on the Classic Strawberry Shortcake with an addition of coconut to the cake batter!
But of course if you don’t like coconut just leave it out!
It’s so incredibly easy to make with just two recipes
And one of them isn’t even a recipe if you take the easy route for vegan whipped cream
With all the different options for Vegan Whipped Cream you can really make your life easy by purchasing it rather than making it!
Here is the inside view of how I arranged the fruit between the layers
Although you can assemble this cake anyway you like and even omit the coconut additions if you prefer!!
Regarding Vegan Whipped Cream, I have a couple of homemade options for you
Or use your favorite store bought option!
But be sure to watch this video linked here where I compare several of the brands available to me!
SEE THE MAKING OF THE COCONUT CAKE HERE!
Notes for Success:
For those who want to omit the coconut from the cake recipe you can do so with no other changes to the recipe!
However for us coconut lovers I do prefer to use unsweetened coconut flakes (desiccated coconut)
So it does not add more sugar to the cake batter, but If you cannot get the unsweetened variety just take out 1½ Tbs of sugar from the recipe below
Even though I state that I am using the food processor for the cake recipe, this is not necessary!
Mixing all the ingredients by hand in a large bowl is a breeze!
Bob’s Red Mill is typically my egg replacer of choice nowadays, but whatever dry blend store variety you prefer is fine * not sponsored
Additionally I do not reconstitute the egg replacer but rather add it straight to the dry ingredients
This cake recipe works great with a 1:1 Gluten Free blend like Bob’s Red Mill *not sponsored
Alternatively you can just use your favorite gluten free cake recipe instead of mine!
Sugar free baking is a great option for this recipe as well and I love to use monk fruit sugar instead of the granulated sugar
Be sure to read all about Sugar Free baking here!
Coconut Strawberry Shortcake
Ingredients
For the Coconut Cake Layers
- 1½ cups Coconut Milk 350ml
- 5 ounces Coconut Water 147ml
- 1 teaspoon Coconut Extract 7ml
- 3 ¾ All Purpose Flour 469g
- 3 teaspoons Egg Replacer
- 1¼ cup Granulated Sugar 250g
- 6 teaspoons Baking Powder
- 1½ teaspoons Salt
- 18 Tbs Vegetable Oil 270ml
- 1 cup Unsweetened Coconut 85g
for the icing
- 2 Pint Cartons SILK brand Whipping Cream
- OR 1 recipe Vegan Whipped Cream
- 1 cup Confectioners Sugar *adjust to your liking
- 1 Pound fresh strawberries
- ½ cup fresh blueberries
- ½ cup toasted coconut
Instructions
- Grease & parchment line 2-8" Cake Pans & preheat the oven to 350°F
- Prepare the cake recipe by placing all of the cake ingredients except for the coconut into a food processor and process until smooth batter (about 20 seconds) Or mix the entire batter by hand in a large bowl by combining the dry ingredients and the wet ingredients together then whisking everything smooth
- Add the coconut flakes & mix well
- Divide the cake batter between the 2- greased 8" pans & bake in a preheated 350°F oven for about 20 minutes then turn the temperature down to 325F & bake for the remaining time, approx 10 minutes more ~ or when a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans then turn them out onto a cooling rack to cool the rest of the way.
- Once the cakes are completely cooled, whip the vegan whipped cream *I add ½ cup of confectioners sugar to each PINT of SILK brand heavy whipping cream~ adjust to your liking
- Assemble the cake with a layer of whipped cream, the fresh sliced strawberries & blueberries then the other layer of cake & more whipped cream on top. You will need about 3 cups of total volume of whipped cream
- I left this cake as a "naked" style cake decor but you can of course decorate as you prefer.
How can I alter this recipe to fit an 2x 8 inch round cake pan or 2x 8 inch square cake pan.
Hope you can help