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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.