Dreaming of a Pink Christmas

Editor's Note: If you have been a fan of Southern Holiday Life for some time, you may remember in 2021 we featured a gorgeous coconut cake on the cover, but we failed our readers when we didn't include a recipe for it. So, this year, the cake may not be on the cover... But, we do have a coconut cake recipe with a twist for you to try this season. Trust me when I tell you that the flavors work amazingly well together and it will be an instant classic.

This cake is over the top and will be the highlight of your menu for any gathering you have this holiday season. The idea for the cake actually came as a challenge from Kelly years ago when she wanted something special for a birthday celebration. She had faith in me then (and still does), but this cake continues to exceed even my expectations. The secret to this cake, just like any good southern coconut cake is to make it ahead of time. The longer this cake sits, the better it gets thanks to the filling of strawberry puree and coconut custard. You can even spread the recipe out over a few days. Make the cake layers one day and then the filling and assembly the following day.

Preparation is key. But, don't get overwhelmed with the steps. Read through it and tackle it one at a time and the end result will be incredible.

Place in the refrigerator overnight or at least two hours before.

Strawberry Coconut Cake Recipe

INGREDIENTS

• 1 box strawberry cake mix
• 1 cup all-purpose flour
• 1 cup sugar
• 1 cup sour cream
• 1/2 vegetable oil
• 3/4 cups water
• 3 large eggs
• 1 tablespoon white vanilla flavoring

• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon white vanilla flavoring
• 1/2 cup unsalted butter
• 1/2 cup sugar
• 1-1/4 cups heavy whipping cream
• 2-1/4 cups shredded coconut
• 1/4 cup sour cream.
• You will need two bags of sweetened coconut, chopped in a food processor, some for the custard and some for the outside of the cake.

• 16 oz. cream cheese
• 1 cup butter
• 1 teaspoon vanilla flavoring
• 8 cups powdered sugar
• pinch of salt
• heavy whipping cream, if needed to thin the consistency

INSTRUCTIONS

1. Preheat oven to 325 degrees. Grease and flour three 8 inch or two 9-inch cake pans. I like to place round parchment paper in the bottom of the pans to help prevent sticking. Set aside.
2. In the bowl of an electric mixer, combine all ingredients and mix until light in color. As evenly as possible, divide cake mixture between each cake pan. Bake until done in the middle. You know the layers are done when you press on the center and the cake springs back up or when you see the sides of the cake start to separate from the sides of the pan.
3. When the cake is done baking, remove from the oven and let cool for 10 minutes, then remove from the pan and let them cool on wire racks.
4. I bake the cake a day or two ahead, wrap the layers in plastic wrap and place them in the fridge until I'm ready to assemble it. This allows the cake to firm up which makes it easier to slice and frost.

1. Mix water, cornstarch, and vanilla flavoring in a small bowl and set aside.
2. Place one bag of coconut in a food processor and pulse until finely chopped. Then repeat with second bag
3. Melt butter, sugar and cream over medium heat and bring to a boil. Once boiling remove from heat, stir in starch mixture.
4. Return to heat.
5. Once boiling, remove from heat and stir in 2-1/4 cups of coconut. Let cool completely. Stir in sour cream
6. Place in the refrigerator overnight or at least two hours.

1. Cream together the butter and cream cheese until smooth. Slowly add in powdered sugar, one cup at a time. Add salt and vanilla and mix until will combined,
2. If the icing is too thick, add a little heavy whipping cream until you get the consistency you like.

1. 1 16oz. tub frozen strawberries in syrup, thawed and pureed in a food processor. Be careful not to liquify the strawberries. Leave some chunks.

1. Slice each cake in half, creating two layers out of the one.
2. Place one layer on a cake plate.
3. Put some icing in a piping bag and pipe a ring of frosting around the top edge of the cake. This makes the dam to keep the filling in place when you put on the remaining layers.
4. Spoon and spread some of the strawberry puree' inside the dam you created. I put some sliced strawberries over the puree', this is optional.
5. Add some coconut custard over the strawberry puree'. Place the next layer over the coconut custard and repeat steps above.
6. When assembled, if your cake is too soft to ice, cover it with plastic wrap and place in the refrigerator. After a few hours it should be firm enough to spread the icing without tearing the cake.
7. When you are finished icing the cake, cover the cake with processed coconut.
8. Top the cake with dollops of icing, fresh strawberries, and coconut Raffaella's for an added touch of elegance.
9. This cake is moist and tender, keep it refrigerated until at least an hour before you are ready to serve it.

By Tracy Carpenter