Strawberry Coconut Cornmeal Cake

Why You’ll Love This Recipe

I like how this cake strikes a balance between rustic and elegant. The cornmeal adds a subtle crunch, the coconut milk and yogurt keep it moist, and the strawberries bring freshness to every slice. The creamy coconut frosting makes it rich without being too heavy. I also enjoy that it’s gluten-free and sweetened with monk fruit, making it a lighter treat I can feel good about sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup of gluten-free flour
3/4 cup of cornmeal
1 tsp of baking powder
1 tsp of baking soda
1/4 tsp of sea salt
1/2 cup coconut milk
2 tsp of vanilla extract
1/2 cup of Nutiva Organic Coconut Oil
2/3 cup of coconut milk
1/4 cup of coconut yogurt (or applesauce)
2/3 cup of granulated monk fruit

Coconut Filling & Frosting
1 cup of powdered monk fruit
½ cup of Nutiva Coconut Mana (room temperature)
1 pack of cream cheese (room temperature)
2 tsp of vanilla extract
1 tbsp of coconut milk

Decoration
1 cup of sliced strawberries

Directions

1. I preheat my oven to 350°F (175°C) and grease a loaf or round cake pan with coconut oil.

2. In a bowl, I whisk together the gluten-free flour, cornmeal, baking powder, baking soda, and sea salt.

3. I add the coconut milk, vanilla, coconut oil, coconut yogurt (or applesauce), and granulated monk fruit, then blend until smooth.

4. I pour the batter into the prepared pan and bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.

5. I let the cake cool completely, then slice it in half horizontally.

6. For the frosting, I blend coconut mana, cream cheese, vanilla extract, and coconut milk until smooth.

7. I spread frosting on the bottom cake layer, add sliced strawberries, then place the second layer on top.

8. I finish by frosting the top and decorating with more strawberries.

Servings and Timing

This recipe makes about 6 slices. Prep time takes 15 minutes, baking takes 40–45 minutes, and cooling plus assembly takes another 30 minutes, so the total time is around 1 hour 30 minutes.

Variations

I sometimes swap the strawberries for raspberries or blueberries for a different flavor. For a dairy-free option, I replace cream cheese with a plant-based version. If I want a sweeter cake, I use a little maple syrup along with the monk fruit. Toasted coconut flakes also make a nice topping.

Storage/Reheating

I keep the frosted cake covered in the refrigerator for up to 4 days. To serve, I let it sit at room temperature for 15–20 minutes so the frosting softens. The unfrosted cake can be wrapped and frozen for up to 2 months, then thawed before assembling with frosting and fruit.

FAQs

Can I make this cake dairy-free?

Yes, I use a dairy-free cream cheese in the frosting.

Can I use regular sugar instead of monk fruit?

Yes, granulated sugar works in the same amount.

Can I bake this in a square or rectangular pan?

Yes, any similar-sized baking dish works; I just adjust baking time slightly.

Can I use fresh coconut instead of coconut mana?

No, coconut mana has a creamy consistency that works best for the frosting.

Do I have to slice the cake in half?

Not necessarily; I can leave it whole and simply frost the top.

Can I replace the cornmeal?

I prefer cornmeal for texture, but I could use more flour if needed.

Can I make this cake vegan?

Yes, I use applesauce instead of yogurt and a vegan cream cheese for the frosting.

How do I know the cake is done?

A toothpick should come out clean or with just a few crumbs.

Can I make this ahead of time?

Yes, I bake the cake a day in advance and frost it just before serving.

Can I add coconut flakes to the batter?

Yes, shredded coconut adds extra texture and flavor.

Conclusion

This strawberry coconut cornmeal cake is one of my favorite fruity desserts. I love how the coconut frosting, tender cake, and fresh strawberries come together for a balanced treat that feels both rustic and elegant. It’s perfect for spring and summer gatherings, but I enjoy it anytime I want a fresh, light, and flavorful cake.