Super Moist Strawberry Coconut Cake

This moist strawberry coconut cake recipe combines Betty Crocker™ Strawberries & Cream Cake Mix and ingredients like coconut cream. It’s ready in an hour and can serve up to 12 people. It’s worth a try next time you want to bake something sweet! Did you like the strawberry coconut cake? Tell us about this recipe on Facebook!

Difficulty Level

Super Moist Strawberry Coconut Cake

This moist strawberry coconut cake recipe combines Betty Crocker™ Strawberries & Cream Cake Mix and ingredients like coconut cream. It’s ready in an hour and can serve up to 12 people. It’s worth a try next time you want to bake something sweet! Did you like the strawberry coconut cake? Tell us about this recipe on Facebook!

  • 1 hr Total Time

Ingredients

  • 1 540g Betty Crocker™ Strawberries & Cream Cake Mix
  • 3 extra large eggs
  • 270 ml can coconut cream
  • 1/2 cup desiccated coconut

Topping

  • 1/4 cup desiccated coconut (extra)

Instructions Hide Images

Preheat oven to 160°C (140°C fan forced). Grease a 16cm x 25.5cm x 4cm cake pan with cooking spray. Line the base and sides with baking paper.

Beat cake mix, eggs, coconut cream and coconut in a large bowl with electric mixer on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes. (Do not eat batter as it contains raw eggs).

Pour cake batter into prepared pan.

Bake for 40 – 45 minutes or until skewer inserted in centre comes out clean. Allow to cool completely.

Swirl vanilla frosting over the top of cake and decorate with remaining coconut.

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