Ingredients:
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup shredded coconut
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup coconut milk
1/2 cup pineapple juice
1/4 cup Malibu rum (or coconut rum)
2 large eggs
1 tsp vanilla extract
1/2 cup fresh or frozen strawberries, pureed
For the Malibu Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp Malibu rum
1 tsp vanilla extract
2 tbsp coconut cream (or coconut milk for a lighter version)
1/4 cup shredded coconut for garnish (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
In another bowl, beat together the softened butter, coconut milk, pineapple juice, Malibu rum, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
Gently fold in the pureed strawberries, ensuring the batter is evenly colored and mixed.
Pour the batter evenly between the prepared pans, smoothing the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
While the cakes are cooling, prepare the Malibu frosting. Beat the softened butter in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the Malibu rum, vanilla extract, and coconut cream, then continue to beat until light and fluffy.
Once the cakes are completely cool, frost the first layer with a generous amount of Malibu frosting. Top with the second cake layer and frost the entire cake.
Garnish the top with shredded coconut and additional strawberries, if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 340 kcal per serving | Servings: 12 servings
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