Ingredients:

Strawberry Cake Layers

• 1½ sticks unsalted butter, softened (170 g)
• 2 cups white sugar (400 g)
• 3 large eggs, room temperature
• 3 cups cake flour (342 g)
• 2 teaspoons baking powder (8 g)
• ½ teaspoon baking soda (3 g)
• ½ teaspoon salt (3 g)
• 1 cup full-fat sour cream (227 g)
• ½ cup + 2 tablespoons strawberry purée (140 g)
• ⅓ cup vegetable oil (68 g)
• 2 teaspoons strawberry extract (8 g)
• ½ cup flaked sweetened coconut (optional)
• Pink food coloring gel (optional)

Coconut Cream Cheese Frosting

• 2 sticks unsalted butter, softened (226 g)
• 16 oz cream cheese, softened
• 1½ teaspoons coconut extract (6 g)
• 1 teaspoon vanilla extract (4 g)
• 6 to 6½ cups powdered sugar (747 g)
• Pinch of salt

Coconut Whipped Cream Filling

• 1 cup heavy cream (240 g)
• ¼ cup powdered sugar (29 g)
• 2 teaspoons coconut extract (adjust to taste)

Fresh Strawberries

• Fresh strawberries, sliced, for layering between the cake layers and for garnish.

Instructions