Strawberry Coconut Sponge Cakes Recipe

Introduction

These Strawberry Coconut Sponge Cakes offer a delightful combination of light, fluffy cake with bursts of fresh strawberries and the tropical hint of coconut. Perfect for a spring or summer gathering, they are simple to make and sure to impress your guests.

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, then gently fold the mixture 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

• For extra moisture, substitute half of the milk with coconut milk.
• If fresh strawberries are not in season, consider using frozen strawberries; just thaw and drain them first.
• Try adding a sprinkle of toasted coconut on top before serving to enhance the coconut flavor.
• Use a hand mixer or stand mixer for beating the eggs and sugar to achieve better volume and a lighter texture.

Storage

Store the cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To refresh, warm slices slightly in the microwave for about 10 seconds before serving. These cakes do not freeze well due to the fresh strawberries.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Be sure to thaw and drain them thoroughly to avoid excess moisture that can affect the cake texture.

Is it necessary to use shredded coconut in the cake?

The shredded coconut adds texture and flavor but can be omitted if you prefer a simpler sponge cake. You might add a teaspoon of coconut extract instead to retain the coconut taste.

Strawberry Coconut Sponge Cakes Recipe

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★★★★★

4.5 from 123 reviews

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

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Description

Delight in these light and fluffy Strawberry Coconut Sponge Cakes, perfect for a sweet treat or dessert. Combining the tropical flavor of shredded coconut with fresh strawberries, these cakes are simple to make and bake into soft, moist layers with a hint of vanilla.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• A pinch of salt

Wet Ingredients

• 3 eggs
• 1 cup sugar
• ½ cup milk
• Vanilla extract (optional, about 1 teaspoon)

Add-ins

• ½ cup shredded coconut (sweetened or unsweetened)
• 1 cup fresh strawberries, sliced

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease your cake pans to ensure the cakes do not stick after baking.
2. Beat Eggs and Sugar: In a mixing bowl, beat the eggs with the sugar until the mixture becomes light and frothy, helping to incorporate air for a spongy texture.
3. Add Milk and Vanilla: Gradually add the milk and vanilla extract to the egg and sugar mixture, mixing until fully combined to create a smooth batter base.
4. Sift and Fold Dry Ingredients: Sift the all-purpose flour, baking powder, and salt into the batter. Gently fold the mixture together to retain the batter’s airiness and avoid overmixing.
5. Incorporate Coconut and Strawberries: Stir in the shredded coconut and sliced fresh strawberries evenly throughout the batter to distribute flavor and texture.
6. Fill Cake Pans: Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula for even baking.
7. Bake: Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully cooked.
8. Cool: Allow the cakes to cool in the pans before carefully removing them to prevent breaking or crumbling.

Notes

• You can use either sweetened or unsweetened shredded coconut depending on your preference for sweetness.
• Ensure eggs and sugar are well beaten to achieve a light and airy sponge texture.
• Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
• For a dairy-free option, substitute milk with almond or coconut milk.
• Fresh strawberries are best, but frozen can work if thawed and drained to avoid excess moisture.
• Vanilla extract is optional but enhances the overall flavor of the cake.

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

Keywords: strawberry cake, coconut sponge cake, summer dessert, simple cake recipe, fruity cake, homemade cake