1-Start by preparing the strawberry reduction to add that intense berry flavor to your cake. Wash and hull 6 ½ oz of fresh or frozen strawberries, then puree them in a food processor. Transfer the puree to a saucepan and simmer over medium-low heat, stirring frequently, until it reduces to ½ cup, which takes about 30 minutes. Once cooled to room temperature, refrigerate it it’s ready for up to 2 days ahead, making your baking process smoother.

2-Now, move on to the cake batter. Preheat your oven to 350°F and position the rack in the center. Spray three 8-inch round cake pans (or three 6-inch pans for a smaller version) to prevent sticking. In a large bowl, whisk together 1 ½ cups whole milk, 1 tablespoon lemon juice, ½ cup cooled strawberry reduction, 2 large eggs, 2 large egg whites, ½ cup vegetable oil, and 2 teaspoons vanilla extract until well combined. If you like, add 1-2 small drops of pink or red gel food coloring for a vibrant hue.

3-In another bowl, sift and whisk 3 ¼ cups cake flour, 1 ¼ cups granulated sugar, 3 teaspoons baking powder, and 1 teaspoon coarse kosher salt. Gently add the dry mixture to the wet ingredients, whisking for just 10-15 seconds until combined don’t overmix. Divide the batter evenly among the pans, tap them lightly on the counter to remove air bubbles, and bake for 21-25 minutes for 8-inch pans or 18-20 minutes for 6-inch pans. Let the cakes cool completely on a wire rack before frosting. For a complementary treat, check out our no-churn ice cream recipe to serve alongside this cake and enhance your dessert experience.

4-Finishing with Coconut Buttercream Beat 1 ½ cups softened unsalted butter in a stand mixer for 1 minute until smooth. Add 3-4 tablespoons coconut cream, 1 teaspoon vanilla extract, and 1 ½ teaspoons coconut extract. Gradually mix in 3 cups powdered sugar, 1 tablespoon meringue powder, and ⅛ teaspoon coarse kosher salt on low speed, then increase to medium and beat for 4-5 minutes until fluffy. Stir for another minute to eliminate air bubbles.

5-Stack, fill, and frost the cooled cakes with this buttercream. Quickly mix 1 ½ cups natural coconut flakes with 1 ½ tablespoons freeze dried strawberry powder and press it onto the frosted cake before the buttercream sets. The total prep time is about 35 minutes, cooking takes around 25 minutes, and you’re done in approximately 1 hour.