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strawberry coconut cake

Strawberry Coconut Cheesecake

This coconut cheesecake combines rich tropical flavors with fresh strawberries for a dessert that's both elegant and approachable. The creamy filling, enhanced by cream of coconut and coconut rum, pairs beautifully with a toasted coconut crust and bright, tart strawberries on top. The dessert looks impressive and feels special, yet it's straightforward enough for home bakers to tackle. The result is a silky, glossy-topped treat that balances indulgence with freshness.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Servings: 14
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Crust Ingredients:
  • 6 tablespoons unsalted butter melted and divided
  • 3/4 cup graham cracker crumbs or digestive biscuit crumbs
  • 1/2 cup unsweetened dried shredded coconut toasted and cooled
  • 1/4 cup sugar
Filling Ingredients:
  • 3 8-ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 1/4 cup unsalted butter room temperature
  • 3 tablespoons cornstarch
  • 4 large eggs
  • 1 cup canned cream of coconut such as Coco Lopez
  • 1/4 cup coconut rum such as Malibu
Topping Ingredients:
  • 1/4 cup seedless strawberry jam
  • 2 tablespoons water
  • 3 1-pint containers strawberries, stemmed and sliced

Method
 

  1. Preparing the Crust and Beginning the Bake:
  2. Start by preheating your oven to 350°F and preparing a 9-inch diameter cake pan with 2-inch sides. Brush the pan with 1 tablespoon of melted butter, then line it with parchment paper and lightly brush the paper with additional melted butter. In a medium bowl, blend together 3/4 cup graham cracker crumbs, 1/2 cup toasted coconut, 1/4 cup sugar, and the remaining melted butter until the mixture resembles wet sand. Press this mixture firmly over the bottom of the prepared pan and bake for approximately 10 minutes until the edges are lightly browned. Remove from the oven and allow to cool while you reduce the oven temperature to 300°F.
  3. Creating and Baking the Filling:
  4. Using an electric mixer, beat 3 (8-ounce) packages of room-temperature cream cheese, 1 cup sugar, 1/4 cup room-temperature butter, and 3 tablespoons cornstarch together in a large bowl until well blended. Add 4 large eggs one at a time, beating after each addition, then beat in 1 cup canned cream of coconut and 1/4 cup coconut rum until fully incorporated. Pour the batter over the cooled crust. Place the cake pan inside a larger roasting pan and add enough water to reach 1 inch up the sides of the cake pan. Cover the roasting pan with foil and bake for 1 hour, then remove the foil and continue baking for approximately 40 minutes more until the cake is pale brown, puffed, and just set in the center. Allow the cake to cool in the water bath for 2 hours, then remove it from the water and run a knife around the edges to loosen it. Chill the cake in the pan for at least 3 hours, or up to 2 days ahead if desired.
  5. Finishing with the Topping:
  6. Before serving, preheat the oven to 350°F and place the chilled cake inside for 2 minutes to warm slightly, then remove it. Place a sheet of foil and a 10-inch cardboard round on top of the cake, then carefully invert the entire cake so it settles onto the foil and round. Remove the original pan and parchment paper, then place a platter on top and flip the cake right-side up onto the platter, removing the cardboard and foil. For the topping, simmer 1/4 cup seedless strawberry jam with 2 tablespoons water in a small saucepan. Brush the warm jam over the top of the cake, then arrange the sliced strawberries from 3 (1-pint) containers in overlapping rows to cover the cake completely. Brush the remaining jam over the berries and chill until ready to serve, up to 8 hours ahead.

Notes

Strawberry Coconut Cheesecake Substitutions And Variations

While this recipe’s combination of coconut and strawberry is pretty much perfect as-is, you’ve got plenty of room to make it your own without completely derailing the whole dessert. I’d swap the coconut rum for regular rum or even skip the alcohol entirely if that’s your preference. Not a cream of coconut fan? You could use coconut milk instead, though you might need to adjust the consistency slightly. For the crust, crushed vanilla wafers or digestive biscuits work wonderfully if graham crackers aren’t hanging around your kitchen. Want to dial up the tropical vibes? Try mango jam instead of strawberry for the topping, or layer different berries across the top. You could even swap the strawberries for raspberries or blackberries. The beauty here is that the coconut-cheesecake base is forgiving enough to handle these tweaks without falling apart on you.