Now that strawberry season is upon us, let’s make a coconut & strawberry mini sheet cake. This cake is so good on its own that no frosting is needed. But some fresh whipped cream is totally welcomed and highly recommended!
Subtle coconut flavors and tangy strawberries make the perfect combo in this moist butter cake. It’s light, it’s fresh, and so moist. A great way to use up strawberries and some coconut that can of coconut milk I know that you have just waiting around in your pantry.
This coconut & strawberry mini sheet cake is so easy to make and comes together in a cinch. It’s the perfect size that yields 9 slices. I like to use a square 8 inch brownie pan.
- Coconut milk
- Coconut flakes
- Baking powder & soda
- Vanilla extract
- Flour + cornstarch
I love adding cornstarch to my baked goods. Makes the crumb extra fluffy. Not much is needed.
I cut and hull whole strawberries in half and top the batter with them. Before baking, I sprinkle some sugar on top to create a delicate crust. So delicious! I do this with a lot of my loaf cakes too. TRY IT!
Coconut & Strawberry Mini Sheet Cake
- 1 ¼ C Flour Spooned & Leveled
- 1 tbs corn starch
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 1 stick unsalted butter softened
- ¾ cup sugar
- 1½ tsp vanilla extract
- ⅔ cup coconut milk canned
- ⅔ cup shredded coconut sweetened
- 1 cup hulled & halved strawberries about 6-8
- 1 tbs sugar for topping (optional)
- Preheat the oven to 350. Lightly grease your pan and line with parchment paper. In a bowl, add your dry ingredients together except for the sugar and mix. Set aside.
- In a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer. Cream your butter and sugar together for 2–3 minutes until light and fluffy. Then add in your vanilla extract and eggs 1 at a time. Add in the coconut milk and flour mixture in alternating batches just until incorporated. Turn the mixer off and fold in your coconut with a spatula.
- Pour the batter into your prepared pan and top with your strawberries cut side down. Sprinkle the top with sugar. Bake for 23-30 minutes until the center is set. Serve with fresh whipped cream and enjoy!