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Dive into Delight: Tropical Strawberry Split Cake

Are you ready to take a slice of paradise without leaving your kitchen? Tropical Strawberry Split Cake is a spectacular treat that captures the essence of summer and is perfect for any occasion. Whip this up on a busy weeknight or serve it at your next gathering, and watch everyone’s faces light up! With a heavenly combination of strawberries, cream, and a bit of tropical flair, this cake is not just a recipe; it’s a joyful experience waiting to be shared.

Why You’ll Love This Tropical Strawberry Split Cake

Let’s get real: life can get busy, and sometimes, we all need a little escape. This cake is your passport to a delicious tropical getaway, right at home. It’s quick to prepare, the perfect dessert for busy moms, and it’s guaranteed to impress both family and guests alike (because who doesn’t love being the superstar cook?). Just grab your apron and let’s dive in!

Ingredients

Before we get down to the delicious details, here’s what you’ll need to make your Tropical Strawberry Split Cake:

• For the Cake:

  • 1 box of vanilla cake mix (Dare to go homemade? I salute you!)
  • 1 cup coconut milk (This is your tropical touch!)
  • 3 large eggs
  • 1/4 cup oil

• For the Filling:

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

• For the Frosting:

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

• For the Garnish:

  • Toasted coconut flakes
  • Extra strawberries

Directions

Now that we’ve covered the essentials, let’s get baking!

1. Preheat Your Oven: First, preheat your oven to 350°F (that’s about 175°C for my international readers). Grease and flour your cake pans – nobody wants a sticky situation!

2. Mix the Cake Batter: In a large bowl, combine the vanilla cake mix, coconut milk, eggs, and oil. Mix until it’s smooth and creamy. Channel your inner rock star; this is the moment to really feel it!

3. Bake It Up: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Just picture that golden-brown aroma wafting through your kitchen—heaven!

4. Prepare the Strawberry Filling: While the cake is cooling, toss those sliced strawberries with sugar and lemon juice in a bowl. Let them sit and get all juicy and sweet, just like the summer sun.

5. Make the Frosting: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Time to unleash your inner pastry chef!

6. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of the strawberry filling on top, followed by a swirl of frosting. Top with the second cake layer, then frost the top and sides.

7. Garnish Like a Pro: Sprinkle toasted coconut flakes and decorate with extra strawberries. Look at that masterpiece! You might just want to frame it!

8. Slice and Serve: Cut into wedges and serve this little piece of paradise! Just be prepared for compliments – you’ve earned them!

Cooking Tips

• Don’t Worry About Mistakes: If your frosting gets a little lumpy, just smile! It adds character to your cake. (That’s what I tell myself when my dog eats the edges; it’s all about perspective, right?)

• Extra Coconut: Want more tropical flair? Toss in some crushed pineapple into the filling. Hello, piña colada vibes!

• Quick Prep: If you’re really in a hurry, you can use store-bought whipped cream and save yourself a whisking workout. No judgment here!

FAQs

• Can I substitute the coconut milk? Absolutely! You can use whole milk or almond milk if coconut isn’t your jam.

• How to store leftovers? This cake can be covered and stored in the fridge for up to 3 days—if it lasts that long!

• Can I freeze the cake? Yes! Just wrap the layers tightly in plastic wrap before freezing. When you’re ready to enjoy, let them thaw in the fridge overnight.

As you embark on this delightful journey of creating Tropical Strawberry Split Cake, just remember that the best recipes are those made with love, laughter, and maybe a little bit of chaos in the kitchen. So grab your ingredients and let the flavors take you away.

Whether it’s a birthday celebration or a simple family dinner, this cake is sure to be a show-stopper. So go ahead, bake it up, and don’t forget to share your creations with me! Happy baking, friends!

For more delightful recipes, check out my other favorite treats like Lemon Blueberry Muffins or Chocolate Chip Banana Bread. And if you’re in the mood for something savory, my Creamy Garlic Pasta could be just what you need today!

Meta Description

Tropical Strawberry Split Cake is the perfect recipe for a delicious dessert. Quick, easy, and delightful, this cake will elevate any occasion.

With every slice of this Tropical Strawberry Split Cake, you’ll find an invitation to savor the moment and create sweet memories. Now, who’s ready for some cake? 🍰

Tropical Strawberry Split Cake

This Tropical Strawberry Split Cake combines the sweetness of strawberries and the creaminess of coconut, making it a perfect dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 pieces

Course: Cake, Dessert

Cuisine: American, Tropical

Calories: 290

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 box vanilla cake mix You can use homemade if preferred.
• 1 cup coconut milk This adds a tropical touch.
• 3 large eggs
• 1/4 cup oil

For the Filling

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup sugar
• 1 tablespoon lemon juice

For the Frosting

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Garnish

• Toasted coconut flakes
• Extra strawberries

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
2. In a large bowl, mix together the vanilla cake mix, coconut milk, eggs, and oil until smooth.

Baking

1. Pour the batter evenly into the prepared pans.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Filling and Frosting

1. While the cake is cooling, in a bowl, combine the sliced strawberries with sugar and lemon juice and let them sit.
2. In a separate bowl, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assembly

1. Once cakes are completely cool, place one layer on a serving platter and spread the strawberry filling on top.
2. Add a swirl of frosting on top of the filling, then place the second layer on top.
3. Frost the top and sides of the cake.

Garnishing

1. Garnish with toasted coconut flakes and decorate with extra strawberries.
2. Slice into wedges and serve.

Notes

Store leftovers in the fridge for up to 3 days. This cake can also be frozen; wrap layers tightly in plastic wrap.