Name: Strawberry Coconut Cake
Yield: Serves 18–22
Ingredients: 2 cups granulated sugar; ¾ cup (1½ sticks) unsalted butter, room temperature; 2 cups fresh strawberries, hulled; 3 large eggs, room temperature; 3 cups sifted all-purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; ¾ cup sour cream, room temperature; ⅓ cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon strawberry extract; 3–4 drops red food coloring (optional); 2 (8-ounce) packages cream cheese, room temperature; ¾ cup confectioners’ sugar; 1 cup heavy cream, cold; 1 teaspoon vanilla extract; ½ teaspoon coconut extract (optional); Pinch salt; ¾ cup sweetened coconut flakes, for garnish

Slices of a threelayer pink cake with white frosting and coconut garnish.

Photo by Jocelyn Delk Adams

Big Mama’s coconut cake is famous. You may think this is a tall tale, but people would literally line up in front of her home just to get one for the holidays. Her cake’s highlight is a heavenly meringue frosting, which she whips by hand.

I adore her classic, just like its legions of fans do, but I had a bit of fun updating it. The cake now has an exciting strawberry flavor; the pink layers burst against a bright white frosting with a tangy cream cheese accent. It is such a fantastic way to liven up a coconut cake recipe that has not only been around the block but looks mighty fine for her age, too.

Recipe notes

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