Instructions
1. Prepare for Baking
-
Preheat your oven to 160°C (325°F).
-
Grease and flour two 9-inch round cake pans (or use baking spray with flour).
2. Mix the Batter
-
In a large bowl, whisk together the strawberry cake mix, flour, sugar, and salt.
-
Add the sour cream, water, oil, eggs, vanilla, and almond extract.
-
Beat with an electric mixer on medium speed for about 2 minutes until smooth and well-combined.
-
Gently fold in the shredded coconut and chopped pecans (if using).
3. Bake
-
Divide the batter evenly between the two prepared pans.
-
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
4. Make the Frosting
-
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
-
Mix in the vanilla extract and strawberry preserves.
-
Gradually add the powdered sugar and a pinch of salt, beating until light and fluffy.
-
Note: If you want a more vibrant pink color, add a drop of pink food coloring.
5. Assemble
-
Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
-
Place the second cake layer on top and frost the top and sides of the entire cake.
-
Optional Garnish: Decorate with fresh strawberry halves, extra shredded coconut, and chopped pecans as shown in the photo.
Expert Tip for Success
Because this is a “Pound Cake” style, the batter is heavier than a standard cake. Baking at a slightly lower temperature (160°C) ensures the dense center cooks through without burning the edges!
ADVERTISEMENT
