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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease your cake pans to ensure the cakes do not stick after baking.
- 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.
- 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.
- 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.
- Incorporate Coconut and Strawberries: Stir in the shredded coconut and sliced fresh strawberries evenly throughout the batter to distribute flavor and texture.
- Fill Cake Pans: Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula for even baking.
- 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.
- 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
