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1 cup unsalted butter, softened
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½ cup vegetable shortening
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3 cups granulated sugar
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5 large eggs, room temperature
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3 cups all-purpose flour
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½ teaspoon baking soda
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¼ teaspoon salt
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1 cup buttermilk, room temperature
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1 teaspoon vanilla extract
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½ teaspoon almond extract (optional)
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1 cup sweetened shredded coconut
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¾ cup finely chopped strawberries (fresh or freeze-dried)
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Optional: ½ cup chopped pecans or walnuts
Optional Strawberry Glaze
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1 cup powdered sugar
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2–3 tablespoons strawberry purée or milk
Instructions
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly, ensuring all crevices are well coated.
Step 2: Cream Butter, Shortening, and Sugar
In a large mixing bowl, beat butter and shortening together until smooth and creamy. Gradually add granulated sugar and beat for 4–5 minutes until light and fluffy.
Step 3: Add the Eggs
Add eggs one at a time, beating well after each addition. This step is essential for proper structure and a smooth batter.
Step 4: Combine Dry and Wet Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the batter alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
Step 5: Add Flavor and Bake
Stir in vanilla extract, almond extract (if using), shredded coconut, strawberries, and nuts if desired. Pour batter evenly into the prepared pan. Bake for 75–85 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before turning out onto a wire rack.
