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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Incorporate Coconut and Strawberries: Carefully fold in ½ cup shredded coconut and 1 cup sliced fresh strawberries, ensuring an even distribution without overmixing.
- 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.
- 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
