Irresistible Strawberry Coconut Sponge Cakes Recipe

There’s something magical about Strawberry Coconut Sponge Cakes that makes them feel like a summer vacation on a plate. Imagine biting into a soft, fluffy sponge cake that melts in your mouth, with the sweet burst of strawberries and the tropical whisper of coconut dancing on your taste buds. The aroma wafts through your kitchen, effortlessly luring everyone into a delightful trance of deliciousness.

This recipe isn’t just about baking; it’s steeped in cherished memories and joyful gatherings. I remember the first time I made these sponge cakes for a family reunion; the laughter and smiles were as abundant as the strawberries. Whether it’s a sunny picnic or an evening gathering, Strawberry Coconut Sponge Cakes are the perfect treat to elevate any occasion.

One time, my friend tasted these cakes and claimed they were “life-changing.” I still chuckle at that reaction; who knew sponge cake could evoke such strong feelings?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is the backbone of your sponge cake; use high-quality flour for the best texture.

• Granulated Sugar: Sweeten your cake with sugar; feel free to adjust according to your taste preference.

• Baking Powder: Essential for fluffiness; check if it’s fresh for optimal rise.

• Salt: Just a pinch enhances flavors beautifully.

• Eggs: Use large eggs at room temperature for proper mixing and volume.

• Coconut Milk: Adds creaminess; choose full-fat coconut milk for richness.

• Fresh Strawberries: Use ripe strawberries for maximum sweetness and juiciness.

• Coconut Flakes: Unsweetened flakes lend texture and a delightful coconut flavor.

• Vanilla Extract: A splash of vanilla elevates all other flavors in the cake.

• Powdered Sugar (for frosting): This gives you that sweet finishing touch; sift it for smooth frosting.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Coconut Sponge Cakes

Preheat Your Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two round 9-inch cake pans with butter and dust them lightly with flour to prevent sticking.

Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined. This step ensures even distribution of flavors throughout the cake.

Combine Wet Ingredients: In another bowl, beat eggs until frothy. Gradually add coconut milk and vanilla extract while whisking continuously until smooth and well incorporated.

Add Wet to Dry: Gently fold the wet ingredients into the dry mixture using a spatula. Be careful not to overmix; you want to maintain that airy texture essential for fluffy cakes.

Add Strawberries: Gently fold in chopped fresh strawberries and coconut flakes into your batter. Their vibrant colors will create an irresistible visual appeal when baked.

Bake and Cool: Pour the batter evenly into prepared pans and bake in your preheated oven for 25-30 minutes or until golden brown. A toothpick inserted in the center should come out clean. Let them cool completely before frosting.

Enjoy every moment as you bring these delightful Strawberry Coconut Sponge Cakes to life! You’ll soon be rewarded with sweet aromas filling your home while creating unforgettable memories with each bite.

Perfecting the Cooking Process

Start by whipping the eggs and sugar until fluffy, then gently fold in the flour and coconut. This ensures a light sponge that rises perfectly.

Add Your Touch

Feel free to experiment with different fruits or add a splash of rum for an adult twist. Lemon zest also adds a refreshing zing that complements the sweetness.

Storing & Reheating

Store leftover cakes in an airtight container at room temperature for up to three days. If needed, reheat briefly in the microwave to restore softness.

Sharing these strawberry coconut sponge cakes with my family brought back memories of summer picnics filled with laughter and sunshine, making every bite taste like nostalgia.

FAQ

What can I substitute for fresh strawberries?

You can use frozen strawberries or other berries like raspberries or blueberries.

Can I make this recipe gluten-free?

Yes, simply substitute regular flour with a gluten-free flour blend for similar results.

How long do these cakes last after baking?

These cakes stay fresh for about three days when stored properly at room temperature.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Strawberry Coconut Sponge Cakes

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Strawberry Coconut Sponge Cakes are a delightful fusion of fresh strawberries and creamy coconut in a soft, fluffy sponge. Perfect for summer gatherings or cozy family dinners, these cakes bring a taste of tropical bliss to any occasion. With their vibrant colors and irresistible aroma, they promise to be the star of your dessert table, evoking memories of sunny picnics and joyful laughter.

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 3 large eggs (room temperature)
• ½ cup coconut milk (full-fat)
• 1 tsp vanilla extract
• 1 cup fresh strawberries (chopped)
• ½ cup unsweetened coconut flakes
• Powdered sugar (for frosting)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease two round 9-inch cake pans with butter and dust lightly with flour.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, beat eggs until frothy. Gradually add coconut milk and vanilla extract while whisking until smooth.
4. Gently fold the wet ingredients into the dry mixture without overmixing.
5. Fold in chopped strawberries and coconut flakes.
6. Pour batter into prepared pans and bake for 25-30 minutes until golden brown and a toothpick comes out clean. Cool completely before frosting.

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

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 22g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg