Subtle coconut flavors and tangy strawberries make the perfect combo in this moist coconut & strawberry mini sheet cake. It’s light, it’s fresh, and so moist.
Course Dessert
Cuisine American
Keyword cake, Coconut, Strawberry
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 9
Author Leona G.
Ingredients
1 ¼CFlourSpooned & Leveled
1tbscorn starch
1tspbaking powder
¼tspbaking soda
1tspsalt
1stickunsalted buttersoftened
¾cupsugar
1½tspvanilla extract
⅔cupcoconut milkcanned
⅔cupshredded coconutsweetened
1cuphulled & halved strawberries about 6-8
1tbssugarfor topping (optional)
Instructions
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!