Strawberry Waffle Cake with Coconut Frosting

Freshly cooked waffles layered with coconut frosting and strawberries for a scrumptious Strawberry Waffle Cake. This is the perfect recipe to make as a centerpiece for your next brunch or baby shower gathering.

Course Dessert

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 881kcal

Author Aysegul Sanford

Ingredients

To make the Coconut Frosting:

1 packet 8 ounces cream cheese, at room temperature
1/2 cup 1 stick or 4ounces unsalted butter, at room temperature
3 1/2 cups powdered sugar
2 tablespoons heavy cream at room temperature
1/2 teaspoon table salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup unsweetened shredded coconut toasted and cooled

To make the cake:

3 round waffles my waffle maker makes waffles that are 6 1/2 iches in diameter – freshly made but at room temperature
1 cup strawberries washed and dried

Instructions

To make the frosting: Place cream cheese and butter in the bowl of a mixer fitted with the paddle attachment. Cream them for 3 minutes in medium high speed, until fluffy.
Gradually add powder sugar, alternating with the heavy cream.
Add the salt, vanilla, and almond extract. Whip until thickened, 2-4 minutes.
Reserve 2 tablespoons of the coconut and gently fold in the rest in the frosting.
Reserve 6-7 strawberries to decorate the top. Slice the rest of the strawberries thinly.
To assemble: Place a dollop of the frosting in the middle of the cake stand (or plate). Center one of the waffles on top. Using a spatula spread 1/3 of the frosting on top of the waffle. Equally distribute slices of strawberries on top.
Stack the other 2 waffles following the same process.
For the top of the cake, instead of using sliced strawberries, use the reserved whole strawberries.
If preferred, sprinkle it with the reserved shredded coconut and/or edible flowers.

Nutrition