Strawberry Coconut Cream Cake with Coconut Cream Cheese Frosting

A delicious and moist strawberry coconut cream cake with an amazing coconut cream cheese frosting!


I love the flavor combination of strawberry and coconut.  I recently had a strawberry coconut milkshake that was AMAZING.  So as soon as Pillsbury sent me this Strawberry Cake Mix, I knew that I wanted to make a Strawberry Coconut Cream Cake!


Cake mixes are a nice shortcut and you can easily put together a cake in a matter of minutes and throw it in the oven.  The house filled with a strawberry cake aroma and we couldn’t wait to eat it.  There is coconut cream inside of the cake which gives it that hint of coconut without over powering the strawberry flavor.


I loved being able to cut into the cake and the bright pink strawberry cake was inside!  It was so moist and tender and baked to perfection in the oven.

But let me just tell you about my favorite part of the cake!  The coconut cream cheese frosting!


I love cream cheese frosting anyway but when you add some coconut flavoring to it, I am in heaven!  This cake frosted so beautifully and looked delicious with the coconut flakes on the outside.  I topped with some fresh strawberries and this cake was a hit!


If you are looking for a delicious and unique cake to make look no further.  If you love strawberries and coconut then you will love this cake as much as we did!

5.0 from 1 reviews
Strawberry Coconut Cream Cake with Coconut Cream Cheese Frosting
Prep time
Cook time
Total time
A delicious and moist strawberry coconut cream cake with an amazing coconut cream cheese frosting!
Serves: 16
  • 1 box (15.25 oz) Pillsbury Moist Supreme Strawberry Cake Mix
  • ½ cup butter, softened
  • ¾ cup canned coconut milk
  • ½ cup water
  • 3 eggs
  • Coconut Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ½ cup butter
  • 4 cups powdered sugar
  • 1 teaspoon coconut extract
  • 2-3 Tablespoons heavy cream
  1. Preheat oven to 350 degrees and grease the bottom and sides of two 9 inch round cake pans. In a large bowl beat the strawberry cake mix, butter, coconut milk, water and eggs until incorporated. Beat on high for 2 minutes and pour into prepared pans.
  2. Bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
  3. TO make the coconut cream cheese frosting beat together cream cheese and butter. Add in powdered sugar and beat until creamy. Add the coconut extract and heavy cream and beat until smooth and can easily frost the cake.

* I was compensated for my time creating this post as a brand ambassador for Pillsbury.  All opinions expressed in this post are my own.




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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. That looks so good!

  2. Kathy Mader says:

    That’s one gorgeous cake!

  3. Kathlene says:

    Do you use shredded coconut in this recipe?

  4. Could you please clarify the “3/4 canned coconut milk?”
    Is it 3/4 of a CAN of canned coconut milk? If so, what size can?
    Or is it 3/4 of a CUP of canned coconut milk? Thanks!

  5. My cake turned out flat and doughy I followed the instructions to the T I used coconut milk, should I have used coconut cream? No fluffy cake at all. had to use 8″ cake pans but I don’t think that would do it. But frosting was excellent.

  6. Kelly M. says:

    So I made this over the weekend for a picnic….what a hit. It was AMAZING! As much as I hate the word, I’m going to say it…it was so moist! I put a small layer of strawberries in the middle with some of the frosting. I will definitely make this again!

  7. Made this over the weekend. EVERYONE 💗💗 loved it! I was even told it was the best cake they have ever had. I’ve had 2 requests to make the same cake for upcoming birthdays!!

  8. Stephanie says:

    Could I make this as a sheet cake?

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