This easy strawberry coconut cake is a great dessert for Easter, Mother’s Day, etc. It starts with a simple cake mix, we dress it up a bit, and let me tell you…it’s delicious! The strawberry and coconut really compliment each other. Plus, it’s a great spring/summer dessert.
When I serve this cake for a holiday meal, I add fresh spring flowers and use it as a centerpiece. It’s very easy to do. I just cut the flowers to the height of the cake and place them in a small glass (like a shot glass or tiny vase) and simply place them in the middle of the finished cake. Just remove them when you go to cut the cake. It’s so easy and adds a beautiful touch to this easy dessert.
Easy Strawberry Coconut Cake Ingredients Needed:
Strawberry Cake Mix
Box of vanilla pudding
Sweetened flaked coconut
Recipe Notes: I dusted this cake with powdered sugar and added fresh-cut flowers to make a beautiful centerpiece. You could easily frost this cake (cream cheese frosting would be great!) or garnish with fresh strawberries.
If you like this cake, you may also want to try our coconut cream cheese pound cake. It’s always a hit, too!
Scroll down for the full recipe.
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Easy Strawberry Coconut Cake
- 1 15.25 Strawberry Cake Mix
- 1 3.4 ounce box of vanilla pudding
- 4 large eggs
- 1 cup of evaporated milk
- 1/3 cup of vegetable oil
- 1 cup of sweetened flaked coconut
- 1 teaspoon of coconut extract
- Combine all ingredients except sweetened flaked coconut and mix with a mixer. Fold in coconut and pour into a sprayed bundt pan. Bake on 350 for 45-50 min. Let cool for 10 minutes and then take out of bundt pan.
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