Easy Coconut Strawberry Cake for Easter
I hope you all are staying safe during this strange time in our world. Unfortunately, many people will not be celebrating Easter in the traditional way. I am trying to keep things positive and as close to normal for my family as possible. We are grateful that my daughter is only two and is too young to understand what is going on. Growing up we always made a coconut bunny cake and decorated it with different candies. I decided that I wanted to make a more simple cake this year as some ingredients are hard to come by at this time. Today I am bringing you this easy gluten-free strawberry coconut cake. This cake turned out amazing and I am sharing the recipe so you all can enjoy with your family.
For the cake:
1 box gluten-free cake mix or regular if you are not gluten-free. Be sure to get the ingredients you will need for the cake mix. I love this one from King Arthur on Amazon.
1 package strawberry jello or I prefer the more natural version without the artificial dyes like this one
For the Frosting:
1/2 cup Butter, I prefer a grass-fed or organic option but any will do
8 oz Cream cheese
Milk, a non dairy milk would work aswell
2 teaspoons vanilla extract, any will work this is one of my favorites
4 cups Powdered sugar, I prefer the organic brands Target and Kroger have one, but this a good brand also
shredded coconut, this is a great one
How to make the Gluten-Free Strawberry Coconut Cake:
This is the easiest recipe you will find. I wanted something that everyone could make even if they were limited in their ingredients.
Follow the directions on your cake mix, and add your gelatin mix at the end before you bake.
Bake in two round cake pans according to the box and cool.
While your cakes are cooling assemble the frosting.
For the frosting I used a simple recipe from all recipes. Here is a link.
After frosting the cake I added shredded coconut on top.
This cake should be refrigerated and I prefer to serve it cold.