Spring Has Sprung… and So Has My Baking! 🌸
I’ll admit, I’m usually more into tarts, pastries, or mousses than cakes- as I’m sure you can tell from the recipe collection on this blog. Now don’t come for me- but truth be told, cakes have always felt a little basic. It’s like they’re more about the presentation or aesthetic than the actual flavor. I’ll be sitting there thinking, “Why have a chocolate cake when I can have this rich chocolate tart?” or, “Why settle for a berry cake when I can have this raspberry mousse?” It just seems like cake doesn’t always do justice to the flavor profiles you can find in other desserts. The texture always feels a bit lazy compared to the layers and complexities you get in a tart or mousse. But something about the first day of REAL sunshine in March had me feeling a little different. It wasn’t that the weather was suddenly perfect, but it was enough to make me think, damn…I need some sunshine in dessert form, right now.
Luckily enough I had picked up two big batches of strawberries from the street fruit vendors, and they were begging to be put to good use. For some reason, I knew I wanted cake. Despite everything I said above, I was feeling a simple fresh cake sprinkled with bursting berries. This cake, made with coconut, strawberries, and a little berry jam swirl, was the perfect thing to make. The combination of flavors gave it just enough character to make me appreciate cake in a way I usually don’t. I found myself genuinely obsessed with this. The coconut and strawberry balance perfectly, and the jam swirl gives it just the right burst of flavor pockets.
Here’s the twist: Despite my lack of cake-making experience (or interest), this cake turned out to be ridiculously good. Like, mind-blowingly good. I was shocked at how fluffy and rich it was. Initially I made it for a dinner party, and not only did everyone eat their slices, they asked for slices to take home! Then, I made another round of this cake and served it up to some coworkers, who had the same obsession as I did with it. To quote one of them, “I’ve never had all these great flavors in one single bite”.
Another reason I’ve never been a big cake person? The decorations. They’re often more show than substance. I’m looking at you, towering mountains of flavorless whipped sugar. I wasn’t about to let that happen here. Inspired by my brother-in-law and his Moroccan family—who top their cakes with things like honey, powdered sugar, and nuts—I took a page from their playbook. A light dusting of powdered sugar, a drizzle of honey, and a handful of sliced almonds later… and wow. It delivered. Elegant, flavorful, and yes—fancy enough to impress.
I won’t lie: I’m officially obsessed. This cake is fluffy, rich, and tastes like spring in every bite. And coming from someone who doesn’t usually love cake? That’s saying something. It hits the perfect note of sweet, tropical, and fruity, with a swirl of jam that pulls it all together. Honestly, it’s making me rethink everything I thought I knew about cake. Who knows what kind of baking adventures spring has in store now?
So whether you’re celebrating the return of sunshine or just dreaming of warmer days while your weather app keeps lying to you, make this cake. Trust me—you’ll be just as hooked.
And if, like me, you don’t typically bake cakes… consider this your gateway dessert. Don’t say I didn’t warn you. 🌞🍓
Strawberry Coconut Cake with Jam Swirl
Ingredients
For Cake
- 3 cups all-purpose flour
- 3/4 cup coconut flakes
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 and 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup whole milk
- 2 cups chopped strawberries
- 4 tablespoons strawberry jam, or your choice of berry flavor
For toppings:
- Powdered sugar
- Honey
- Chopped almonds
- Coconut flakes
Instructions
- Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and set aside.
- In a medium bowl, whisk together the flour, coconut flakes, baking powder, and salt. Set aside.
- In a large bowl (using a handheld mixer or stand mixer), beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This should take about 2-3 minutes.
- Add the eggs, one at a time, allowing each to fully incorporate before adding the next. After all the eggs are mixed in, add the vanilla extract and mix.
- Reduce the mixer speed to low and add the dry ingredients in 2 parts, alternating with the milk. Mix until just combined—be careful not to overmix.
- On low speed, add the chopped strawberries to the the mixer and mix until just incorporated. Do NOT mix for too long or on too high speed, as it will pulverize the strawberries into the batter.
- Divide the batter evenly between the two prepared cake pans.
- Drop spoonfuls of the jam on top of the batter in each cake pan. Use a knife or skewer to swirl the jam into the batter, creating a marbled effect.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The tops of the cakes should be golden brown.
- Let the cakes cool in the pans on a wire rack for about 10 minutes before removing them from the pans. Allow them to cool completely on the wire rack before serving or decorating.
- Optional Decoration:
- Once the cakes have cooled completely, dust the top with powdered sugar for a simple, elegant look.
- Drizzle a little honey over the top of the cake. It will add a glossy finish that also complements the coconut and strawberry flavors. You may also sprinkle chopped almonds or coconut flakes on top as well.
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