Enable Accessibility
Skip to main content

Strawberry Coconut Cake

Cook Time:
30 Minutes
Serves Up To:
12 Servings

Nutrition Information

No nutritional info available at this time.


Coconut cake:

  • 1 ¼ cups flour (160 grams)
  • ⅔ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup butter, softened and cubed
  • 1 tsp vanilla
  • 1 egg, at room temperature
  • ¼ cup plain greek yogurt
  • ½ cup coconut flakes


  • 2 cups heavy cream
  • ¼ cup sugar
  • 1 lb strawberries


    Coconut Cake

    1. Preheat the oven to 350F. Add flour, sugar, baking powder, baking soda, and salt to a sifter and sift into a large bowl. Stir to combine. 

    2. Add butter, Almond Breeze Unsweetened Original Almondmilk Coconutmilk, and vanilla. Use a hand mixer or stand mixer and mix just until everything is combined. 

    3. Add the egg, greek yogurt, and coconut flakes. Mix again just until everything is combined. 

    4. Transfer the batter to a well-greased 8 inch or 9 inch cake pan. Transfer to the oven and cook for 25-30 minutes, until an inserted toothpick comes out clean. 

    5. Gently transfer the cake to a cooling rack and let it cool completely.


    1. While the cake cools, prepare the toppings. Add the whipped cream and sugar to a large bowl. Use a hand mixer or stand mixer to whip the cream until soft peaks form, about 4-6 minutes.

    2. Slice the strawberries in halves or quarters. When the cake has completely cooled, add the whipped cream on top, then the strawberries. Slice and enjoy!

    Made with these products:

    Unsweetened Original Almondmilk Coconutmilk
    Unsweetened Original Almondmilk Coconutmilk
    Shelf Stable Coconut Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk Coconutmilk


    Keep any leftover cake in an airtight container in the fridge. 

    Source: Mallory Oniki