Coconut Skillet Cake with Strawberries

Spring is officially here. Even though we don’t have spring temperatures yet (at least on East Coast USA), the strawberries are beautiful at the grocery stores as I spotted them last weekend.

I really enjoy spring. I think it is because after spring is summer, my favorite season ☀️. Now it is time to find the juiciest berries at the farmers market, local stores, and grocery stores.

Eat all the berries, make smoothies and make this gorgeous and delicious coconut-strawberry skillet cake.

This cake is extra moist. I have been using coconut oil in most of my baking and they all turn out incredibly moist. Coconut oil is a very good substitute for butter, if you are looking to avoid butter. I also used coconut milk instead of cow’s milk, making this cake lactose free. The coconut milk, combined with the other ingredients, plus the strawberries, give this cake an extraordinary scent.

When I developed this recipe, I was thinking of a cake with light texture and full of flavors. And if you want to go “coconuts” just add a little coconut extract, and the flavor will pop even more. The strawberries will sink a little bit, not much, so when you slice your cake, you will find pieces of fresh strawberries. Sounds good huh?

So please try my recipe and let me know how much you like it by leaving me a comment here. You can also share pictures of your cake with me on Instagram @fabi_recipes.

Enjoy!!!

Fabi 😘

Ingredients

14 oz. (400 grams) fresh strawberries washed, and sliced in half

1/2 cup (100 grams) coconut oil

1 cup (200 grams) unrefined sugar

2 large eggs

1/3 cup (80 ml) coconut milk

1/2 teaspoon pure vanilla extract

1/2 teaspoon coconut extract (optional, but it enhances the coconut flavor)

1/4 teaspoon salt

1 1/2 cup (180 grams) self rising flour- sifted

1/4 teaspoon baking powder

3 tablespoons unsweetened shredded coconut

Instructions:

• Place a 10 inch cast iron skillet over medium heat and brush it with butter. Let the cast iron warm up while you prepare cake batter.

• Preheat oven to 350F/ 180C.
• In a large bowl add coconut oil and sugar. Beat using an electric mixer until combined. About 2 minutes. If you are using unrefined sugar, like me, the mixture won’t be pale. If you use regular granulated sugar the mixture will be pale.

• Add eggs and beat for 2 more minutes until creamy.

• Add vanilla extract, coconut extract and coconut milk and beat a little more (about 30 seconds). Be careful not to over mix.

• Add shredded coconut and stir using a silicon spatula.

• Add flour, baking powder and salt. You can sift the flour directly into the mixture. Stir with a spatula.

• Pour mixture into prepared cast iron skillet. Place strawberries on top. Sprinkle with coarse sugar if desired.

• Bake for 45-50 minutes or until golden brown and inserted toothpick come out clean.

• After baking, sprinkle with shredded coconut, if you like!

• This cake is sooo good!!! 😋

• Let it cool at least 15 minutes before slicing to avoid breaking. This cake is super soft.

Look at its texture:

• Serve warm or room temperature. Enjoy!!!

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊

• Time: 1 hour 20 minutes
• Difficulty: easy
• Print

Ingredients:

14 oz. (400 grams) fresh strawberries washed, and sliced in half

1/2 cup (100 grams) coconut oil

1 cup (200 grams) unrefined sugar

2 large eggs

1/3 cup (80 ml) coconut milk

1/2 teaspoon pure vanilla extract

1/2 teaspoon coconut extract (optional, but it enhances the coconut flavor)

1/4 teaspoon salt

1 1/2 cup (180 grams) self rising flour- sifted

1/4 teaspoon baking powder

3 tablespoons unsweetened shredded coconut

Instructions:

1. Place a 10 inch cast iron skillet over medium heat and brush it with butter. Let the cast iron warm up while you prepare cake batter.

2. Preheat oven to 350F/ 180C.

3. In a large bowl add coconut oil and sugar. Beat using an electric mixer until combined. About 2 minutes. If you are using unrefined sugar, like me, the mixture won’t be pale. If you use regular granulated sugar the mixture will be pale.

4. Add eggs and beat for 2 more minutes until creamy.

5. Add vanilla extract, coconut extract and coconut milk and beat a little more (about 30 seconds). Be careful not to over mix.

6. Add shredded coconut and stir using a silicon spatula.

7. Add flour, baking powder and salt. You can sift the flour directly into the mixture. Stir with a spatula.

8. Pour mixture into prepared cast iron skillet. Place strawberries on top. Sprinkle with coarse sugar if desired.

9. Bake for 45-50 minutes or until golden brown and inserted toothpick come out clean. After baking, sprinkle with shredded coconut.

10. Let it cool at least 15 minutes before slicing to avoid breaking. This cake is super soft.

11. Serve warm or room temperature.

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