Strawberry Coconut Sponge Cakes Recipe
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.
- 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
