Strawberry-Layered Coconut Cream Cake
In this recipe, coconut and
strawberries create a delightful spring cake
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| Strawberry-Layered Coconut Cream Cake |
Prep time: 20 minutes
Filling:
1 package (8 ounces) cream cheese,
softened
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup whipping cream
2 baked round yellow cake layers (8 or
9-inch diameter)
1 1/2 cups sliced strawberries
(approximately 8 ounces), divided
1 cup shredded coconut, toasted and
cooled, divided
To make filling, in mixer bowl, beat
cream cheese and vanilla on medium speed until creamy. Add powdered sugar; beat
until incorporated. On low speed, gradually add cream, beating until smooth.
Increase speed to medium; beat until mixture is thick and fluffy. (Mixture
should be the consistency of frosting.) To assemble, place 1 cake layer on cake
plate or round serving platter. Spoon 1 cup filling over cake, spreading to
within 1/2 inch of edge. Arrange 1 cup strawberries on top, overlapping, if
necessary. Spoon an additional 3/4 cup filling over strawberries, being careful
not to move strawberries around. Sprinkle evenly with 1/2 cup of the toasted
coconut; top with second cake layer. Spoon remaining filling over top,
spreading slightly to smooth. Sprinkle with remaining coconut; garnish with
remaining strawberries. Refrigerate at least 1 hour to firm before cutting.
Makes 12 servings
Tips:
Use home-baked cake (from scratch or a
mix) or order unfrosted cake layers from your local bakery.
For refrigerated storage longer than 1
hour, cover cake loosely with plastic wrap. Refrigerate any leftover cake.
For best color, serve this cake on red
or blue Hefty Elegantware.
