Strawberry Coconut Sponge Cakes Recipe

Introduction

These Strawberry Coconut Sponge Cakes are light, fluffy, and bursting with fresh, fruity flavor. Perfect for a delightful afternoon treat or a simple dessert, they combine the tropical taste of coconut with the sweetness of ripe strawberries.

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 inserted in the center comes out clean.
8. Step 8: Allow the cakes to cool before removing them from the pans.

Tips & Variations

• Use room-temperature eggs and milk to achieve a fluffier texture.
• For extra moisture, substitute half the milk with coconut milk.
• Try adding a tablespoon of lime zest for a citrusy twist.
• Top with whipped cream or a dusting of powdered sugar before serving.

Storage

Store the cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. To reheat, warm slices gently in the microwave for 15-20 seconds or serve chilled for a refreshing treat.

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 make the cake soggy.

Is it necessary to use shredded coconut?

Shredded coconut adds texture and flavor, but you can omit it if you prefer a more traditional sponge cake.

Strawberry Coconut Sponge Cakes Recipe

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★★★★★

4.7 from 54 reviews

Delight in these light and fluffy Strawberry Coconut Sponge Cakes, featuring a perfect blend of fresh strawberries and shredded coconut in a tender sponge cake. Ideal for a sweet treat or a refreshing dessert, these cakes combine the tropical flavor of coconut with the natural sweetness of strawberries in a moist and airy texture.

• Author: Isla
• 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 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)
• 1 cup fresh strawberries, sliced

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease your cake pans to prepare them for baking.
2. Beat Eggs and Sugar: In a mixing bowl, beat the eggs and sugar together until the mixture is light, frothy, and well combined, which helps create a fluffy cake texture.
3. Add Milk and Vanilla: Gradually pour in the milk along with the vanilla extract (if using), mixing thoroughly until the ingredients are fully integrated.
4. Sift and Fold Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt, then gently fold this mixture into the wet ingredients to avoid deflating the batter.
5. Add Coconut and Strawberries: Stir in the shredded coconut and sliced strawberries evenly throughout the batter to distribute flavors uniformly.
6. Pour Batter into Pans: Pour the prepared batter into the greased cake pans, smoothing the tops with a spatula for even baking.
7. Bake the Cakes: Place the pans in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
8. Cool and Serve: Remove the cakes from the oven and allow them to cool completely before removing from the pans to ensure they hold their shape.

Notes

• Using room-temperature eggs and milk helps achieve a fluffier and more evenly risen cake.
• Store the cakes in an airtight container at room temperature for up to 3 days to maintain freshness.
• For longer storage, keep the cakes refrigerated and consume within a week.
• Optionally, garnish with extra coconut flakes or fresh strawberries before serving for added texture and appeal.

Keywords: strawberry coconut sponge cake, coconut cake, strawberry cake, sponge cake, baked dessert, fruity cake