Introduction

Strawberry Coconut Sponge Cakes are a delightful treat combining light, fluffy sponge with fresh strawberries and a tropical hint of coconut. Perfect for a simple dessert or afternoon snack, these cakes are easy to make and bursting with natural flavors.

Strawberry Coconut Sponge Cakes Recipe - Recipe Image

Ingredients

1 cup all-purpose flour
1 cup sugar
3 eggs
½ cup milk
½ cup shredded coconut (sweetened or unsweetened)
1 cup fresh strawberries, sliced
1 teaspoon baking powder
A pinch of salt
Vanilla extract (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease your cake pans.
Step 2: In a bowl, beat the eggs and sugar until light and frothy.
Step 3: Gradually add the milk and vanilla extract, mixing until combined.
Step 4: Sift in the flour, baking powder, and salt, then gently fold the mixture together.
Step 5: Stir in the shredded coconut and sliced strawberries until evenly distributed.
Step 6: Pour the batter into the prepared cake pans and smooth the tops.
Step 7: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cakes to cool before removing them from the pans.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture.
For a dairy-free version, substitute milk with coconut milk for extra coconut aroma.
Add a sprinkle of powdered sugar or a light glaze on top for added sweetness.
If you prefer a more intense coconut flavor, toast the shredded coconut lightly before adding it.

Storage

Store the sponge cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture that could affect the cake texture.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but results may vary slightly in texture.

Strawberry Coconut Sponge Cakes Recipe

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★★★★★

4.9 from 95 reviews

These delightful Strawberry Coconut Sponge Cakes combine the light, airy texture of a classic sponge cake with the tropical sweetness of shredded coconut and fresh strawberries. Perfect for a spring or summer dessert, these cakes are moist and flavorful with a subtle vanilla aroma.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
A pinch of salt

Wet Ingredients

3 eggs
1 cup sugar
½ cup milk
Vanilla extract (optional, about 1 teaspoon)

Additional Ingredients

½ cup shredded coconut (sweetened or unsweetened)
1 cup fresh strawberries, sliced

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease your cake pans to prevent the cakes from sticking.
Beat Eggs and Sugar: In a large bowl, beat the eggs and sugar together until the mixture becomes light in color and frothy, which helps incorporate air for a fluffy cake.
Add Milk and Vanilla: Gradually add the milk and vanilla extract to the beaten eggs and sugar, mixing gently until fully incorporated.
Sift and Fold Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture to keep the batter light.
Incorporate Coconut and Strawberries: Stir in the shredded coconut and sliced strawberries evenly through the batter to ensure consistent flavor in every bite.
Pour and Smooth Batter: Pour the batter into the prepared cake pans, smoothing the top with a spatula for even baking.
Bake the Cakes: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cakes are lightly golden.
Cool and Remove: Let the cakes cool completely in the pans before carefully removing them to ensure they hold their shape.

Notes

Use fresh strawberries for the best flavor and texture.
You can substitute sweetened shredded coconut if you prefer a sweeter cake.
Ensure eggs and sugar are well beaten to create a light sponge texture.
Store the cakes covered at room temperature for up to 2 days, or refrigerate for longer freshness.
For an extra touch, dust with powdered sugar or top with whipped cream before serving.

Keywords: strawberry coconut sponge cake, coconut cake, strawberry dessert, sponge cake recipe, summer cake