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.
- 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!