Strawberry Coconut Cake

1. Prepare the Cake Layers

1. Preheat oven to 350°F (175°C).
2. Grease and line four 6-inch cake pans (or divide among pans you have).
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
6. Combine sour cream, strawberry purée, oil, strawberry extract, and optional pink coloring.
7. Alternate adding dry ingredients and wet mixture to the butter mixture, beginning and ending with dry ingredients.
8. Fold in the coconut if using.
9. Divide batter evenly among pans.
10. Bake about 20–25 minutes (or until a toothpick comes out clean).
11. Cool completely.

2. Make the Coconut Cream Cheese Frosting

1. Beat butter until smooth.
2. Add cream cheese and beat until creamy.
3. Mix in coconut extract, vanilla, and salt.
4. Gradually add powdered sugar until fluffy and spreadable.

3. Make the Coconut Whipped Cream Filling

1. Beat heavy cream until soft peaks form.
2. Add powdered sugar and coconut extract.
3. Continue beating to medium-stiff peaks.

4. Assemble

1. Place one cake layer on a serving plate.
2. Spread a layer of coconut whipped cream.
3. Scatter sliced strawberries over the cream.
4. Repeat with remaining layers.
5. Frost the outside with coconut cream cheese frosting.
6. Press sweetened shredded/flaked coconut onto the sides and top.
7. Garnish with fresh strawberries.

5. Chill

• Refrigerate for 30–60 minutes before slicing for cleaner layers.

The image appears to be a recipe card from a baking creator, so the exact baking times, pan size, and method may vary slightly from the original source. If you’d like, I can also scale this recipe for 8-inch pans, 9-inch pans, or convert everything to metric-only measurements.