Coconut Cornbread Strawberry Shortcake

This is one of my favorite summer desserts! We first made this coconut cornbread strawberry shortcake last year for my daughter’s second birthday and we’ve been craving it ever since. I think this coconut cornbread would go great with any summer fruit as a topping. We also added our favorite white chocolate mousse drizzle. Though the drizzle isn’t essential as this cornbread cake is very smooth and moist.

Ingredients for Coconut Cornbread

1.5 cups all purpose flour

1/2 cup cornmeal

2/3 cup shredded coconut

1/2 cup granulated sugar

1 tbsp. baking powder

1/2 tsp. salt

1/3 cup sunflower oil

1/4 cup melted butter

1 tbsp. honey

2 eggs (beaten)

1/2 cup culinary coconut milk

7 oz coconut milk

1/2 tsp. almond extract

1 lb carton of strawberries

Directions

First, preheat the oven to 350 degrees. In a large bowl, combine the flour, cornmeal, sugar, shredded coconut, baking powder and salt. In a separate bowl, combine the sunflower oil, melted butter, honey, beaten eggs, culinary coconut milk, coconut milk and almond extract.

Then pour the wet ingredients into the dry and stir until combined. Coat or spray a small casserole dish (2 qt) with butter/oil to prevent sticking. Pour the batter into the dish and bake for about 20-25 minutes.

While the cake was cooking, we diced strawberries and made this white chocolate mousse. Note the mousse should be refrigerated for two hours before you serve so may want to make this ahead of time if you are serving the cake warm.

We layered the strawberries and cake in our mason jars. Then we topped each jar with mousse. You don’t have to serve it in a mason jar, but I think it’s a cute way to share the dessert!