Ask me with one raised eyebrow and I’ll say the plants you call weeds are secretly where I find my best Strawberry Cake Flavors, seriously.

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I’m obsessed with this Coconut, Matcha & Strawberry Layer Cake because it hits a weird sweet and grassy spot I crave. I love that bright matcha plays against juicy strawberries so it reads like a Green Tea Strawberry Cake but richer and louder.

The coconut keeps it from feeling one note, and I swear the full fat coconut milk and culinary matcha powder make it sing. I adore the layered reveal when you cut in, the slap of tang and silk.

But mostly I want this on birthdays, casual parties, whenever I need a wildly refreshing cake every single time.

Ingredients

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All purpose flour: gives structure and a tender cake.
Cake flour: softer bite, makes crumb silkier.
Baking powder: lifts the layers, keeps them light.
Baking soda: browns slightly, reacts with buttermilk.
Fine sea salt: balances sweetness and brings out flavors.
Granulated sugar: sweetens and helps with browning.
Unsalted butter: rich fat, makes crumb flavorful.
Eggs: bind everything and add lift.
Vanilla extract: warm background note, comforting.
Coconut milk: moist crumb and subtle coconut scent.
Buttermilk: tangy moisture, keeps cake tender.
Shredded coconut: texture and little coconut pops.
Plus coconut extract: boosts coconut punch if you want.
Matcha powder: grassy color and mild earthy bite.
Confectioners sugar: silky sweetness for matcha frosting.
Butter for frosting: creamy base, makes frosting spreadable.
Cream cheese: adds tang and smoothness, optional.
Heavy cream: loosens frosting, makes it lighter.
Strawberries: bright, juicy layers and fresh contrast.
Sugar for filling: macerates berries and adds shine.
Lemon juice: wakes up berries, adds brightness.
Cornstarch slurry: thickens filling so it isn’t runny.
Toasted coconut: nutty crunch for the top.
Pinch of salt: tiny boost to all flavors.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour, spooned and leveled

1 cup (120 g) cake flour, optional but helps texture

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp fine sea salt

1 1/2 cups (300 g) granulated sugar

1 cup (226 g) unsalted butter, softened

4 large eggs, room temperature

1 tsp vanilla extract

1 cup (240 ml) full fat coconut milk, shaken

1/2 cup (120 ml) buttermilk, room temperature

2 tbsp shredded unsweetened coconut, finely shredded, plus extra for garnish

1 tbsp coconut extract, optional but nice

3 tbsp culinary matcha powder, sifted

1 1/2 cups (170 g) confectioners sugar, sifted for matcha frosting

8 oz (225 g) unsalted butter, softened for frosting

4 oz (115 g) cream cheese, softened, optional for tang in frosting

1/4 cup (60 ml) heavy cream, to loosen frosting if needed

1 lb (450 g) fresh strawberries, hulled and sliced

1/3 cup (67 g) granulated sugar for strawberry filling

1 tbsp lemon juice

1 tsp cornstarch mixed with 1 tsp water, optional to thicken filling

2 tbsp shredded toasted coconut for sprinkling

pinch of fine sea salt

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line two 8 or 9 inch cake pans and dust with a little flour or shredded coconut so they don’t stick. If you have cake flour, use 1 cup cake flour plus 2 1/2 cups all purpose as listed, otherwise just use 2 1/2 cups AP.

2. Whisk together dry ingredients in a big bowl: 2 1/2 cups (312 g) all purpose flour, 1 cup (120 g) cake flour if using, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine sea salt, and 2 tbsp shredded unsweetened coconut. Set aside.

3. In another bowl beat 1 cup (226 g) unsalted butter softened with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 4 large eggs one at a time, beating briefly after each so mixture doesn’t curdle. Mix in 1 tsp vanilla extract and 1 tbsp coconut extract if using.

4. Alternate adding the dry mix and the liquids to the butter mixture: add a third of the dry, then half of the liquids (1 cup full fat coconut milk shaken plus 1/2 cup buttermilk combined), then dry, then remaining liquids, then remaining dry. Mix just until combined; don’t overmix or the cake will be dense.

5. In a small bowl stir 3 tbsp sifted culinary matcha into a couple tablespoons of the batter to make a vivid green swirl if you like, or sift matcha into 1/4 cup of the batter and fold for a more even green color. Spoon batter into prepared pans, smooth tops, and bake 25 to 35 minutes or until a toothpick in center comes out clean. Let cool 10 minutes in pans then turn out to racks to cool completely.

6. While cakes bake, make strawberry filling: toss 1 lb (450 g) hulled, sliced strawberries with 1/3 cup (67 g) granulated sugar and 1 tbsp lemon juice. Let macerate 20 minutes. If you want a thicker jammy filling, stir in 1 tsp cornstarch mixed with 1 tsp water and simmer briefly until slightly thickened, then cool.

7. Make matcha frosting: beat 8 oz (225 g) unsalted butter softened until creamy, then add 4 oz (115 g) cream cheese softened if using for tang and beat smooth. Add 1 1/2 cups (170 g) sifted confectioners sugar gradually, then 3 tbsp sifted matcha powder. Add a pinch of fine sea salt. If frosting is too stiff, add up to 1/4 cup (60 ml) heavy cream, a tablespoon at a time, until spreadable.

8. If you want coconut flavor inside, fold a little extra shredded coconut into a thin layer of frosting or sprinkle between layers. Place first cake layer on a board, spread a thin coat of frosting, then spoon half the macerated strawberries (with any juices or thickened filling) over it. Top with second cake layer and press gently.

9. Crumb coat the cake with a thin layer of matcha frosting, chill 15 minutes to set, then apply final thicker coat of frosting. Garnish top with remaining sliced strawberries, sprinkle 2 tbsp shredded toasted coconut around edges and more shredded unsweetened coconut if you like.

10. Chill the finished cake 30 minutes so frosting firms and flavors meld. Serve at room temperature. Store leftovers covered in fridge up to 3 days. If you used cream cheese keep it chilled.

Equipment Needed

1. Oven (preheated to 350 F / 175 C)
2. Two 8 or 9 inch round cake pans (plus parchment paper or nonstick spray)
3. Large mixing bowls (one for dry, one for wet)
4. Electric mixer or hand mixer (or a sturdy whisk if you must)
5. Measuring cups and spoons (for both solids and liquids)
6. Rubber spatula and offset spatula (for folding and smoothing)
7. Fine mesh sieve or sifter (for flour, matcha and powdered sugar)
8. Cooling racks (to cool cakes completely)
9. Serrated knife or cake leveler (for trimming layers)
10. Small saucepan or microwave-safe bowl (to thicken strawberry filling if using cornstarch)

FAQ

Can I skip the cake flour and still get a good texture? Yes. The cake flour just makes the crumb a bit softer, but using all purpose only works fine. Measure by spooning and leveling the flour so the cake isnt dense.

What if I dont have coconut milk or want less coconut flavor? You can swap equal parts whole milk or a mix of milk and a little cream for richness. If you still want a hint of coconut, add 1 teaspoon coconut extract instead of the full amount.

How do I keep the matcha color bright and not bitter? Sift the matcha to remove lumps and fold it gently into the dry ingredients. Use culinary grade matcha and dont overmix the batter. Bitter taste usually comes from overmixing or using very hot liquids.

My frosting is too stiff or too runny, how do I fix it? If too stiff, add the heavy cream 1 teaspoon at a time until spreadable. If too runny, chill it briefly in the fridge and whip it a bit, or add a little more sifted confectioners sugar. If you're using cream cheese, make sure it's fully softened so the texture is smooth.

Can I make the strawberry filling ahead of time? Yes, make it up to 2 days ahead and keep it covered in the fridge. If it gets watery, stir in the cornstarch slurry and warm it gently to thicken, then cool completely before using.

How do I store or freeze the finished cake? Store covered in the fridge for up to 3 days because of the fresh strawberries and cream cheese. To freeze, assemble without the fresh strawberry slices on top: wrap tightly and freeze up to 1 month. Thaw in the fridge overnight and add fresh berries before serving.

Coconut, Matcha & Strawberry Layer Cake Recipe Substitutions and Variations

1 cup (120 g) cake flour – substitute: 1 cup all purpose flour minus 2 tbsp, plus 2 tbsp cornstarch. Sift together once or twice to mimic cake flour’s lightness.
1 cup (240 ml) full fat coconut milk – substitute: 3/4 cup canned coconut cream + 1/4 cup water, or if you don’t have that, use 1 cup whole milk + 1/2 tsp coconut extract for coconut flavor.
1/2 cup (120 ml) buttermilk – substitute: 1/2 cup milk (any kind) + 1/2 tbsp lemon juice or white vinegar. Let sit 5 minutes until slightly thickened.
3 tbsp culinary matcha powder – substitute: 2 tbsp matcha + 1 tbsp sifted powdered sugar if your matcha is bitter, or for color-only use 1 tbsp matcha + 2 tsp spirulina (taste will change). If you have no matcha at all, use 3 tbsp finely ground green tea powder but expect less vibrancy.

Pro Tips

1. Chill the batter briefly if your kitchen is warm. If your butter or eggs feel too soft the batter can get runny and you’ll lose some lift in the oven. Ten to fifteen minutes in the fridge firms things up but won’t stop the baking powder from working.

2. Toast the shredded coconut first. Spread it on a baking sheet and toast at 325 F until golden, about 5 to 8 minutes, stirring once. It adds nutty flavor and texture, and the toasted bits on top won’t go soggy from the strawberry juices.

3. Macerate the strawberries ahead of time and drain a bit. Let them sit with sugar and lemon for at least 20 minutes, then reserve some of the syrup separately. Use slightly drained berries between the layers so the cake and frosting don’t become soggy, and add a spoonful of the syrup to the filling if it needs more moisture.

4. Don’t overmix once you add the dry ingredients. Stir until just combined and there are no big streaks of flour. A few tiny lumps are ok. Overmixing develops gluten and makes the crumb tough, especially with matcha which can also dry things out.

5. Temper the matcha into the frosting for color without bitterness. Sift the matcha and mix it into a couple tablespoons of the frosting first to make a smooth paste, then fold that back into the rest. Taste as you go; a little extra cream or powdered sugar can balance the matcha if it gets too strong.