Strawberry Coconut Cake
Ingredients
- 1 lb fresh strawberries
- 2 tbsp strawberry jam
- 1 (16.5 oz) box white cake mix, like Duncan Hines ⓘ
- 1 cup sweetened shredded coconut
- 1 (1 lb) tub white frosting, like Duncan Hines ⓘ
- 5 drops red food coloring ⓘ
- 1 drop yellow food coloring ⓘ
- 1/2 cup heavy cream ⓘ
- 1/2 cup semisweet chocolate chips ⓘ
- 1 cup whipped cream
- None None lemon zest curls and strawberry halves/slices, for garnish ⓘ
Instructions
- Preheat oven to 350°F. Grease a 10-cup bundt pan. In a food processor, pulse 1 cup sliced strawberries and jam until smooth.
- Prepare cake mix according to package directions, folding in coconut at the end. Transfer to prepared pan then pour strawberry mixture over top. Swirl strawberry mixture into batter and bake for 25-30 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool completely.
- In a microwave-safe container, stir together frosting and food coloring to create pink-colored frosting. Microwave for 30 second intervals until melted. Place cake on a cooling rack over a sheet pan then pour melted frosting over cake to coat. Let stand for 30 mins.
- Meanwhile, heat cream in a microwave-safe container until hot. Stir in chocolate chips. Let stand for 5 mins then drizzle over cake. Let stand for 30 mins. Pipe decorative swirls around top of cake with whipped cream then garnish with remaining strawberries and lemon zest curls.
Nutrition & Diet Analysis (per serving)
516
kcal
26% DV
Protein
Fat
Carbs
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).