Join Octofree to get a handy, printable chart of substitutions for common ingredients.
Join Octofree to get a handy, printable chart of substitutions for common ingredients.

Something Seasonal and Sweet for Dad

It’s berry season, folks! And although sadly some local berry festivals have been cancelled because of the local drought, you should be able to get your hands on 1 cup of fresh, organic strawberries, which is all you need to make this special, easy-as-can-be Strawberry Lemonade Coconut Sheet Cake for any dads or father figures in your life that have food allergies or other dietary restrictions.

I tested this simple recipe out last summer, and wow, it’s a winner! I used fresh summer strawberries in the batter and icing, replaced shortening in the recipe I worked from with coconut oil and included lemon zest, lemon juice and coconut milk in the batter for a tropical flavor perfect for summer celebrations of all kinds.


Please note: This post includes affiliate links to featured products for your convenience. If you make a purchase using one of the links, I may receive a small commission, at zero extra cost to you. Win-win!

Strawberry Lemonade Coconut Sheet Cake (GF, Vegan)

Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 10



  • 1 cup cane or granulated sugar
  • zest and juice of one lemon
  • ½ cup full-fat coconut milk (mix before measuring)
  • ¼ cup room temperature water
  • cup liquefied coconut oil (if you have solid coconut oil, you can melt it in the microwave. Be sure to re-measure after it's melted)
  • 1 tsp vanilla extract
  • cup gluten-free flour (I used Bob's Red Mill One-to-One Baking Flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup fresh strawberries, diced small and tossed in a small amount of gluten-free flour to keep them from sinking to the bottom of the cake


  • cup solid coconut oil
  • ½ cup room temperature soy-free Earth Balance
  • 3 cups powdered sugar
  • 1 tsp lemon zest
  • 1 tsp vanilla
  • 2 tbsp strawberry puree (Clean approximately one cup of strawberries, place in a blender and puree until smooth. This will make more than you need, but leftovers are great for yogurt parfaits or over your favorite dairy-free ice cream).


  • Preheat oven to 350 degrees.
  • Lightly grease a 9X13” pan with coconut oil and dust lightly with gluten-free flour.
  • Make the strawberry puree (see instructions above).
  • Make the batter: In a large mixing bowl, stir together sugar, lemon zest, lemon juice, coconut milk, water, liquified coconut oil and vanilla extract until smooth.
  • Add flour, baking powder, baking soda and salt and whisk until a smooth, thick batter forms.
  • Fold in diced strawberries and stir gently until they’re evenly distributed throughout the batter.
  • Pour batter into prepared sheet pan and spread evenly with a spatula (it’ll be a rather thin layer of batter but will rise a bit when you bake it).
  • Bake approximately 25 minutes, or until the top of the cake (especially at the edges) is slightly brown and a toothpick inserted in the center of the cake comes out clean.
  • Allow cake to cool completely before frosting.
  • To make the frosting, place solid coconut oil and soy-free Earth Balance into a medium bowl. Use a hand mixer to whip on medium-high until smooth.
  • Add powdered sugar one cup at a time, whipping until incorporated each time you add more sugar.
  • Add lemon zest, vanilla extract and strawberry puree (start with 2 tbsp of the puree; you can add more as long as the frosting isn’t too runny) until the frosting is smooth and spreadable.
  • Once cake is completely cool, frost and garnish with fresh strawberries.
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Liz Fetchin.

Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.