Strawberry Coconut Sponge Cakes
Light and fluffy cakes combining the sweetness of strawberries with the tropical flavor of coconut, perfect for gatherings and summer treats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a bowl, beat the eggs and sugar until light and frothy.
- Gradually add the milk and vanilla extract, mixing until combined.
- Sift in the flour, baking powder, and salt, and gently fold together.
- Stir in the shredded coconut and sliced strawberries until evenly distributed.
- Pour the mixture into the cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool before removing them from the pans.
Notes
Using room-temperature ingredients will help achieve a fluffier cake. Store cakes in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://recipesunfolded.com/strawberry-coconut-sponge-cakes/