Strawberry Coconut Sponge Cakes Recipe
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.
- 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
- 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
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease your cake pans to prepare them for baking.
- 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.
- Add Milk and Vanilla: Gradually pour in the milk along with the vanilla extract (if using), mixing thoroughly until the ingredients are fully integrated.
- 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.
- Add Coconut and Strawberries: Stir in the shredded coconut and sliced strawberries evenly throughout the batter to distribute flavors uniformly.
- Pour Batter into Pans: Pour the prepared batter into the greased cake pans, smoothing the tops with a spatula for even baking.
- 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.
- 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
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