Strawberry Coconut Cake

mycakeschool.com

Stine675

subheading: FOR THE STRAWBERRY CUPCAKES:

1 ½ sticks unsalted butter, softened (170g)

2 cups white sugar (400g)

3 large eggs, room temperature (Place eggs in a bowl of warm water for five minutes if in a hurry.)

3 cups cake flour (342g)

2 teaspoons baking powder (8g)

½ teaspoon baking soda (3g)

½ teaspoon salt (3g)

1 cup sour cream (full fat) (227g)

½ cup plus two tablespoons strawberry puree (Puree fresh or frozen, thawed strawberries) (140g) Liquefy in a blender or food processor. We did not heat on stovetop.

⅓ cup vegetable oil (68g ) (We use canola oil)

2 teaspoons strawberry extract (We often use Watkins brand.) (8g) (If no extract, you can substitute 2 Tablespoons powdered strawberry jello.)

½ cup flaked sweetened coconut (optional) to fold into cake batter.

note: ink Coloring Gel- Optional for desired color. We used a small amount.

subheading: COCONUT CREAM CHEESE FROSTING:

2 sticks unsalted butter, softened (226g total)

16 oz cream cheese, softened We used two 8 oz packages, full fat.

1 ½ teaspoons coconut extract (adjust to your liking) (6g)

1 teaspoon vanilla extract (4g)

6 to 6 ½ cups powdered sugar (747g)

pinch salt

subheading: COCONUT WHIPPED CREAM FILLING:

1 cup heavy cream (240g)

¼ cup powdered sugar (29g)

2 teaspoons coconut extract adjust amount to your liking

subheading: FRESH STRAWBERRIES:

Fresh strawberries, sliced, to scatter over the whipped cream filling in between the cake layers. (We also topped our cake with a strawberry.)

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