Last summer, our neighborhood threw a block party that turned into an unplanned dessert showcase. Every family brought something sweet, and while the kids hovered around the cookie trays, the adults gathered near the table covered in chilled trifles and cakes.

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I remember setting down my big glass punch bowl filled with layers of golden cake, whipped cream, and ruby-red strawberries. Within minutes, folks started asking what it was, and before I knew it, half the bowl was gone. That’s the magic of this Southern Strawberry-Coconut Punch Bowl Cake.

It’s the kind of dessert that looks fancy without trying too hard. You can throw it together after dinner, chill it while you tidy up, and bring it out just in time for compliments. I first made it on a whim when I needed a no-fuss dessert that could feed a crowd without heating up the kitchen.

Between the sweet strawberries, creamy vanilla pudding, and toasted coconut, it’s a flavor that feels like summer on a spoon. My husband always says it tastes like sunshine and Sunday afternoons—sweet, easy, and familiar.

Short Description

A cool, creamy Southern trifle made with layers of yellow cake, vanilla pudding, whipped topping, fresh strawberries, and coconut—perfect for potlucks, picnics, and family gatherings.

Key Ingredients

1 prepared yellow cake, cut into cubes
2 cups fresh strawberries, sliced
1 cup sweetened shredded coconut
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 tub (8 oz) whipped topping, thawed
½ cup chopped pecans (optional)

Tools Needed

Large punch bowl or trifle dish
Mixing bowls
Whisk
Rubber spatula
Measuring cups and spoons

Cooking Instructions

Step 1: Prepare the Pudding
Whisk together the vanilla pudding mix and cold milk until smooth and thick. Let it rest for 5 minutes to set slightly.

Step 2: Start the Layers
Place half of the cubed yellow cake in the bottom of your punch bowl. Make sure it covers the base evenly.

Step 3: Add the Creamy Layers
Spread half of the pudding over the cake, followed by half of the whipped topping.

Step 4: Add the Sweetness
Sprinkle half of the shredded coconut and layer on half of the sliced strawberries.

Step 5: Repeat and Finish
Repeat the layers with the remaining cake, pudding, whipped topping, coconut, and strawberries. Top with extra coconut, more strawberries, and pecans if you’re feeling fancy.

Step 6: Chill and Serve
Refrigerate for at least 2 hours before serving. This helps the flavors blend together and gives the cake that soft, pudding-soaked texture everyone loves.

Troubleshooting Tip:
If the pudding layer looks too thin, chill it for a few more minutes before assembling. This will give it a thicker, creamier consistency.

Why You’ll Love This Recipe

Light and Refreshing: A chilled dessert that’s sweet without being heavy.

Crowd-Pleasing: Makes enough to serve a group and looks stunning in a glass bowl.

Quick to Assemble: No baking required, just layer and chill.

Make-Ahead Friendly: Tastes even better the next day after the flavors meld.

Budget-Friendly: Uses pantry staples and fresh fruit for a simple yet impressive treat.

Mistakes to Avoid & Solutions

Using warm pudding: Always let it set before layering to prevent soggy cake.

Skipping the chill time: This step helps everything bind and develop flavor.

Overmixing the pudding: Over-whisking can make it too runny. Stop as soon as it thickens.

Adding wet strawberries: Pat them dry first to keep the layers neat.

Forgetting the garnish: A little coconut or pecans on top makes a big visual difference.

Serving and Pairing Suggestions

Serve it chilled straight from the punch bowl for a relaxed, family-style dessert.

Perfect alongside grilled dishes at a summer cookout or as a light finish after Sunday dinner.

Pair with iced tea, lemonade, or sparkling rosé for a refreshing combination.

For brunch, serve smaller portions in mason jars or dessert glasses.

Storage and Reheating Tips

Store leftovers covered in the refrigerator for up to 3 days.

Do not freeze—it affects the texture of the pudding and fruit.

Before serving again, add a few fresh strawberry slices on top to refresh the look.

Stir gently if the layers start to separate after chilling overnight.

FAQs

1. Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess liquid.

2. Can I make this dessert a day ahead?
Absolutely! It actually tastes better after sitting overnight in the fridge.

3. Can I use another flavor of pudding?
Vanilla works best, but coconut or cheesecake pudding are great alternatives.

4. What kind of cake works best?
A yellow or butter cake holds up well to the creamy layers. Angel food cake can also be used for a lighter texture.

5. How do I toast the coconut?
Spread it on a baking sheet and bake at 325°F for 5–7 minutes, stirring once, until golden.

Tips & Tricks

Chill your mixing bowl and whisk before preparing the pudding—it helps it set faster.

Slice strawberries evenly for prettier layers.

If making for a crowd, double the recipe and use a large trifle bowl or clear serving dish.

Add a drizzle of strawberry syrup between layers for extra flavor.

Sprinkle crushed graham crackers on top for a bit of crunch.

Recipe Variations

Tropical Twist: Swap strawberries for pineapple chunks and use coconut pudding. Add a splash of rum extract for island vibes.

Chocolate Delight: Replace the pudding with chocolate flavor and sprinkle mini chocolate chips between layers.

Berry Medley: Mix strawberries with blueberries and raspberries for a colorful look.

Nutty Crunch: Add crushed vanilla wafers or pecans between the cake and pudding layers.

Lemon-Coconut Version: Use lemon pudding instead of vanilla and top with grated lemon zest for a tangy edge.

Final Thoughts

Making this Southern Strawberry-Coconut Punch Bowl Cake always reminds me how food connects people. It’s a conversation starter, a comfort giver, and the kind of dessert that earns you hugs from friends you just met. I love how simple it is—no fancy tools, no stress, just a few layers of sweetness that turn into something special. When I pull it from the fridge, the strawberries glisten like little jewels against the creamy pudding, and it never fails to draw smiles.

This cake has become my go-to for neighborhood gatherings, Sunday potlucks, and anytime I need something that looks like it took hours but didn’t. If you’re after a dessert that’s both charming and effortless, give this one a try. You might just find yourself making it again before the week’s over.

Southern Strawberry-Coconut Punch Bowl Cake