Strawberry Shortcake

Strawberry Shortcake with the addition of coconut is the perfect summer dessert!

A tropical spin on the Classic Strawberry Shortcake with an addition of coconut to the cake batter!
But of course if you don’t like coconut just leave it out!

It’s so incredibly easy to make with just two recipes

And one of them isn’t even a recipe if you take the easy route for vegan whipped cream
With all the different options for Vegan Whipped Cream you can really make your life easy by purchasing it rather than making it!

Here is the inside view of how I arranged the fruit between the layers

Although you can assemble this cake anyway you like and even omit the coconut additions if you prefer!!

Regarding Vegan Whipped Cream, I have a couple of homemade options for you

Or use your favorite store bought option!
But be sure to watch this video linked here where I compare several of the brands available to me!

THERE IS NO VIDEO FOR THIS CAKE BUT YOU CAN SEE THE MAKING OF THE COCONUT CAKE HERE!

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Notes for Success:

For those who want to omit the coconut from the cake recipe you can do so with no other changes to the recipe!
However for us coconut lovers I do prefer to use unsweetened coconut flakes (desiccated coconut)
So it does not add more sugar to the cake batter, but If you cannot get the unsweetened variety just take out 1½ Tbs of sugar from the recipe below

Even though I state that I am using the food processor for the cake recipe, this is not necessary!
Mixing all the ingredients by hand in a large bowl is a breeze!

Bob’s Red Mill is typically my egg replacer of choice nowadays, but whatever dry blend store variety you prefer is fine * not sponsored
Additionally I do not reconstitute the egg replacer but rather add it straight to the dry ingredients

This cake recipe works great with a 1:1 Gluten Free blend like Bob’s Red Mill *not sponsored
Alternatively you can just use your favorite gluten free cake recipe instead of mine!

Sugar free baking is a great option for this recipe as well and I love to use monk fruit sugar instead of the granulated sugar
Be sure to read all about Sugar Free baking here!

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Yield: serves 12ppl

Coconut Strawberry Shortcake

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Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the Coconut Cake Layers

• Coconut Milk 1½ cup (350ml) *not the tinned variety
• Coconut Water or Water 5 Fluid Oz. (147ml)
• Coconut Extract 1½ teaspoons (7ml)
• All Purpose Flour 3 ¾ cup (469g)
• Egg Replacer 3 teaspoons *I am using Bob's Red Mill
• Granulated Sugar 1¼ cups (250g) *Or your favorite sugar free sub *see notes above
• Baking Powder 6 teaspoons
• Salt 1½ teaspoons
• Vegetable Oil 18 Tablespoons (270ml)
• Unsweetened Coconut 1 cup (85g) *optional see notes

for the icing

• 2 Pint Cartons SILK brand Whipping Cream
• OR 1 recipe Vegan Whipped Cream
• 1 cup Confectioners Sugar *adjust to your liking
• 1 Pound fresh strawberries
• ½ cup fresh blueberries
• ½ cup toasted coconut

Instructions

1. Grease and parchment line 2-8" Cake Pans and preheat the oven to 350°F
2. Prepare the cake recipe by placing all of the cake ingredients except for the coconut into a food processor and process until smooth batter (about 20 seconds) Or mix the entire batter by hand in a large bowl by combining the dry ingredients and the wet ingredients together then whisking everything smooth for about 50 strokes to develop the batter
3. Add the coconut flakes and pulse again to distribute evenly
4. Divide the cake batter between the 2- greased 8" pans and bake in a preheated 350°F oven for about 20 minutes then turn the temperature down to 325F and bake for the remaining time, approx 10 minutes more ~ or when a toothpick inserted into the center comes out clean.
5. Cool the cakes in the pans and then turn them out onto a cooling rack to cool the rest of the way.
6. Once the cakes are completely cooled, whip the vegan whipped cream *I add ½ cup of confectioners sugar to each PINT of SILK brand heavy whipping cream~ adjust to your liking
7. Assemble the cake with a layer of whipped cream, the fresh sliced strawberries and blueberries then the other layer of cake and more whipped cream on top. You will need about 3 cups of total volume of whipped cream
8. I left this cake as a "naked" style cake decor but you can of course decorate as you prefer.

Notes

Whipped cream cakes must be kept refrigerated at all times and this cake will stay fresh for up to 5 days in the refrigerator.

The cake layers can be wrapped and stored in the freezer for up to 1 month