Strawberry Coconut Sponge Cakes Recipe

Introduction

These Strawberry Coconut Sponge Cakes are light, fluffy, and bursting with the fresh flavors of ripe strawberries and shredded coconut. Perfect for a springtime dessert or an afternoon treat, they combine simple ingredients to create a delightful, moist cake.

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

• For extra moisture, substitute half of the milk with coconut milk to enhance the coconut flavor.
• Use fresh or frozen strawberries; if frozen, thaw and drain excess liquid to avoid sogginess.
• Sprinkle additional shredded coconut on top before baking for a decorative, toasted finish.

Storage

Store the sponge cakes in an airtight container at room temperature for up to two days or refrigerate for up to five days. Reheat slices briefly in the microwave for a warm treat, or enjoy chilled for a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, you can substitute with a gluten-free all-purpose flour blend, but be sure to check that it contains xanthan gum or a similar binder to maintain the cake’s texture.

Do I have to use fresh strawberries?

Fresh strawberries are ideal for the best flavor and texture, but frozen strawberries can work if thawed and drained well to prevent excess moisture in the batter.

Strawberry Coconut Sponge Cakes Recipe

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★★★★★

5 from 119 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Delight in these moist and fluffy Strawberry Coconut Sponge Cakes, featuring a tender crumb infused with fresh strawberries and shredded coconut. Perfect for a light dessert or afternoon treat.

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Ingredients

Scale 1x2x3x

Main 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, about 1 teaspoon)

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease your cake pans thoroughly to prevent sticking and ensure easy removal after baking.
2. Beat Eggs and Sugar: In a mixing bowl, beat the 3 eggs and 1 cup sugar together until the mixture is light, frothy, and pale in color. This incorporates air, contributing to the cake’s spongy texture.
3. Add Milk and Vanilla: Gradually add ½ cup milk and vanilla extract (if using) to the egg mixture, stirring gently to combine without deflating the batter.
4. Sift and Fold Dry Ingredients: Sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt, then gently fold this into the wet ingredients to maintain the lightness of the batter.
5. Incorporate Coconut and Strawberries: Carefully fold in ½ cup shredded coconut and 1 cup sliced fresh strawberries, ensuring an even distribution without overmixing.
6. Fill Pans and Bake: Pour the batter evenly into the prepared cake pans, smoothing the tops. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Remove: Allow the cakes to cool completely in the pans before carefully removing them to prevent breaking or cracking. Serve as desired.

Notes

• You can use either sweetened or unsweetened shredded coconut depending on your preference.
• Fresh, ripe strawberries give the best flavor and texture—frozen strawberries are not recommended as they may add excess moisture.
• Be gentle when folding the flour and fruit into the batter to keep the cakes light and fluffy.
• Ensure your oven is properly preheated to avoid uneven baking.
• If you want a more pronounced vanilla flavor, add 1 teaspoon of vanilla extract.
• These cakes pair beautifully with whipped cream or a light dusting of powdered sugar.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Coconut Cake, Sponge Cake, Summer Dessert, Light Cake, Homemade Cake