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Coconut & Strawberry Mini Sheet Cake

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 minutes
Cook Time 30 minutes
Servings 9
Author Leona G.


  • 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
  • tsp vanilla extract
  • cup coconut milk canned
  • 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!