Strawberry Coconut Sponge Cakes Recipe

Introduction

These Strawberry Coconut Sponge Cakes are light, fluffy, and bursting with fresh fruit flavor. Perfect for spring or summer, they combine the tropical taste of coconut with sweet strawberries in a delicate sponge. They’re easy to make and sure to impress!

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

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

Tips & Variations

• Use fresh, ripe strawberries for the best flavor, or substitute with frozen berries if fresh are unavailable.
• If you prefer a nuttier texture, toast the shredded coconut lightly before adding it to the batter.
• For a dairy-free version, replace milk with almond or coconut milk and use a suitable egg substitute.
• Dust the cooled cakes with powdered sugar or top with whipped cream for an elegant finish.

Storage

Store the cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze wrapped tightly for up to 1 month. To reheat, warm slices gently in a microwave or oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries. Thaw and drain them well before adding to avoid excess moisture in the batter.

How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center of the cake; if it comes out clean or with a few dry crumbs, the cake is done. If it has wet batter, bake a few minutes longer and test again.

Strawberry Coconut Sponge Cakes Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

Delight in these fluffy Strawberry Coconut Sponge Cakes, combining the tropical sweetness of shredded coconut with fresh, juicy strawberries for a light and flavorful treat perfect for any occasion.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• A pinch of salt
• ½ cup shredded coconut (sweetened or unsweetened)

Wet Ingredients

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

Fresh Ingredients

• 1 cup fresh strawberries, sliced

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease your cake pans thoroughly to prevent sticking.
2. Beat eggs and sugar: In a bowl, beat the eggs and sugar until the mixture becomes light, frothy, and pale in color, ensuring a fluffy cake texture.
3. Add milk and vanilla: Gradually pour in the milk and vanilla extract while mixing gently to combine all wet ingredients smoothly.
4. Sift and fold dry ingredients: Sift together the flour, baking powder, and salt, then gently fold them into the wet mixture to avoid deflating the batter.
5. Incorporate coconut and strawberries: Stir in the shredded coconut and sliced strawberries carefully to distribute evenly throughout the batter without crushing the berries.
6. Fill pans and smooth batter: Pour the mixture into the prepared pans and smooth the tops with a spatula to ensure even baking.
7. Bake the cakes: Place the pans in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
8. Cool before serving: Allow the cakes to cool completely in the pans before removing to maintain their shape and texture.

Notes

• You can use either sweetened or unsweetened shredded coconut depending on your sweetness preference.
• Make sure not to overmix the batter after adding the flour to keep the cake light and airy.
• If fresh strawberries are out of season, frozen berries can be used, but thaw and drain them well before adding.
• For a dairy-free version, substitute milk with almond or coconut milk.
• The vanilla extract is optional but adds a nice aromatic touch to the cake.

Keywords: strawberry coconut cake, sponge cake, coconut dessert, easy cake recipe, fruit cake, baked dessert