Strawberry coconut cake

  (Glenn Koenig, Los Angeles Times / July 22, 2010)


Dear SOS: Last night I had dinner at L'Angolo Café on W. 9th Street in downtown Los Angeles. For dessert, I had a piece of a strawberry coconut cake that one of their employees, Tamla, had made. It was magnificent! Do you suppose she would share her recipe?

Amy Putnam

Sierra Madre

Dear Amy: L'Angolo Café's tempting dessert combines creamy coconut with bright bits of fresh strawberries suspended in a tender two-layer cake. The layers are joined with a sweet strawberry filling and finished with a rich cream cheese frosting. Garnished with a sprinkling of toasted coconut flakes, it makes for a simple but elegant creation.

Video: Times Test Kitchen Manager Noelle Carter uses this recipe to demonstrate how to make the perfect layer cake.

L'Angolo Café's strawberry-coconut layer cake

Total time: 1 1/2 hours, plus cooling times

Servings: 10 to 12

Note: Adapted from L'Angolo Café in Los Angeles. This makes a 2-layer (9-inch) round cake. To toast the coconut, spread the flakes in a thin, even layer on a rimmed baking sheet and toast at 350 degrees until lightly golden, about 13 to 15 minutes, tossing every few minutes for even toasting.


3 1/4 cups (13 ounces) cake flour

1 tablespoon baking powder

3/4 teaspoon salt

1/3 cup milk

2/3 cup coconut milk

1 cup (2 sticks) butter, softened

1 1/2 cups sugar

6 egg whites