3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, separated
1 cup "lite" coconut milk
1/2 teaspoon coconut extract
For the icing
1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
3 large egg whites
1 teaspoon coconut extract
For the cake assembly
1 cup unsweetened shredded coconut, toasted
1/2 cup strawberry preserves
4 cups (about 1 1/4 pounds) whole stemmed
To make cake: Place oven rack in bottom third of oven; heat oven to 350
degrees F. Spray two 8-inch cake pans with nonstick cooking spray. Line bottom
of each pan with a circle of parchment paper, spray the paper and dust inside
of each pan with all-purpose flour, tapping out excess.
Sift together cake flour, baking powder and salt; set aside.
In bowl of electric mixer with paddle attachment, cream butter at medium
speed until soft and light. Add sugar and continue to mix about 5 minutes or
until light and fluffy. Add egg yolks one at a time, beating after each addition
until completely mixed.
On low speed, alternately add flour mixture in 3 additions and coconut milk
in 2 additions, beginning and ending with flour mixture. Add extract and beat
at low speed until completely mixed.
In clean bowl with whisk attachment, beat egg whites at high speed to soft
peaks. Gently fold one third of the egg whites into the batter; fold in remaining
egg whites gently but thoroughly.
Divide batter between prepared cake pans and bake about 35 minutes or until
cake springs back when touched and toothpick inserted into center comes out
Cool on rack 5 minutes; run a small knife around edge of each pan and carefully
invert cake onto rack. Remove pan and cool cake completely; remove paper before
To make icing: In small saucepan combine sugar, water and cream of tartar.
Bring to a boil, covered, over medium heat; do not stir. When sugar is completely
dissolved, uncover and boil 5 minutes longer.
In bowl of electric mixer with whisk attachment, beat egg whites at high
speed to soft peaks. Continue to beat while slowly pouring hot syrup onto egg
whites; add extract and beat until cool.
To assemble cake: Spread 1/4 cup of the preserves on top of 1 cake layer.
Thinly slice 2 cups of the strawberries and arrange in 1 layer on top of preserves.
Spread remaining 1/4 cup preserves on bottom of second cake layer and invert
onto first layer. Spread icing on top and sides of assembled layers; pat coconut
onto sides of cake. Arrange remaining strawberries on top of cake, stem side
Prep time: 25 min | Cook time: 45 min | Serves 8 to 10
Substitute white cake made from a mix; add 1/2 teaspoon of coconut extract to
Substitute pre-made white frosting; add coconut extract to taste.
Nutritional Information Per Serving: 527 calories; 22 g fat; 101 mg cholesterol;
254 mg sodium; 79g carbohydrate; 3 g fiber; 6g protein
Recipe and photo credit: California Strawberry Commission