Strawberry Coconut Sponge Cakes Recipe
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.
- 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
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
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease your cake pans thoroughly to prevent sticking.
- 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.
- Add milk and vanilla: Gradually pour in the milk and vanilla extract while mixing gently to combine all wet ingredients smoothly.
- 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.
- Incorporate coconut and strawberries: Stir in the shredded coconut and sliced strawberries carefully to distribute evenly throughout the batter without crushing the berries.
- Fill pans and smooth batter: Pour the mixture into the prepared pans and smooth the tops with a spatula to ensure even baking.
- 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.
- 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
