Whipped Coconut Strawberry Cake

Whipped Coconut and Strawberry Cake.

This recipe was submitted to BeBetsy by SunnyB of And Love It Too.


  • 12 Eggs, Separated
  • 1/2 cup Butter Flavored Palm Shortening
  • 1/2 cup Coconut Milk
  • 3/4 cup Strawberry Puree (approximately 1/2 lb blended down into 3/4 c)
  • 1/2 cup Agave Nectar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Sea Salt
  • 1 cup Coconut Flour
  • 1 teaspoon Grain-Free Baking Powder
  • 6 cans Full-Fat Coconut Milk, chilled at least 12 hours
  • 1 cup Arrowroot Powder
  • 1 cup Palm Sugar
  • 2 Tablespoons Coconut Flour
  • 1 pound Strawberries


Servings 14

  1. Preheat oven to 350°F Separate the eggs, placing yolks into large mixing bowl and the whites into warm metal stand-up mixer bowl.
  2. Whip egg whites into stiff peaks and set aside.
  3. In large mixing bowl, whip together yolks, butter-flavored shortening, coconut milk, strawberry puree, agave nectar, sea salt and vanilla extract. Add in coconut flour and baking powder. Gently fold mixture into egg whites and spread batter evenly between four greased 9 inch cake pans.
  4. Bake at 350°F for 20 minutes, or until they pass the knife test.
  5. Prepare whipped filling. Open chilled coconut milk, removing as much of the cream from the top as you can without getting too much of the coconut water below. Place cream into large, chilled mixing bowl for stand-up mixer. Using medium speed, whip cream until light and fluffy.
  6. While this is happening, blend together arrowroot powder and palm sugar until they resemble powdered sugar, approximately 15 seconds.
  7. Turning the mixer speed to medium-high, slowly add in coconut flour and powdered sugar, doing no more than ¼ powdered sugar at a time. Use as much or as little of this mix as you prefer. Because I was aiming for something between frosting and whipped cream, I used the entire batch for ours.
  8. Once whipped cream is sweetened to your liking, remove from mixer and gently fold in sliced strawberries.
  9. Refrigerate until cakes are completely cooled.
  10. Once cool, layer cake and whipped filling, using ¼ filling mixture between each layer and the remainder of the filling on top.
  11. Garnish with whole strawberries and refrigerate until ready to serve.

This recipe was submitted to BeBetsy by SunnyB of And Love It Too.

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5 Responses to Whipped Coconut Strawberry Cake

  1. This looks so rich and delicious! Thanks for your lovely recipe.

  2. Look delicious – just in time for Valentine’s Day! Thanks for sharing.

  3. chocchipuru says:

    Looks absolutely delicious – so glad I found your site 😀

    Choc Chip Uru
    Latest: Healthiest Natural Sugars Muesli Bars

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