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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round 9-inch cake pans with butter and dust lightly with flour.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs until frothy. Gradually add coconut milk and vanilla extract while whisking until smooth.
- Gently fold the wet ingredients into the dry mixture without overmixing.
- Fold in chopped strawberries and coconut flakes.
- 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