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Strawberry Coconut Sponge Cakes Recipe

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★★★★★

4.8 from 54 reviews

Delight in these light and fluffy Strawberry Coconut Sponge Cakes, combining sweet shredded coconut and fresh strawberries in a moist, airy sponge perfect for any occasion. This recipe delivers a classic sponge cake with a tropical twist, ideal for dessert lovers who appreciate a fruity, tender treat.

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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease your cake pans thoroughly to prevent sticking during baking.
  2. Beat Eggs and Sugar: In a mixing bowl, beat the eggs and sugar together vigorously until the mixture is light, frothy, and slightly thickened, which helps create the sponge’s airy texture.
  3. Add Milk and Vanilla: Slowly incorporate the milk and optional vanilla extract into the egg mixture, blending smoothly to combine all wet ingredients evenly.
  4. Sift and Fold Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt to ensure no lumps, then gently fold these dry ingredients into the wet mixture, maintaining the lightness of the batter.
  5. Incorporate Coconut and Strawberries: Carefully stir in the shredded coconut and sliced strawberries, ensuring they are distributed evenly without overmixing the batter, which might deflate it.
  6. Fill Cake Pans: Pour the combined batter into the prepared cake pans, smoothing the tops with a spatula to create an even surface for baking.
  7. Bake the Cakes: Place the pans into the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, signaling that the cake is done.
  8. Cool Before Serving: Remove the cakes from the oven and let them cool in their pans for a few minutes before transferring them onto a wire rack to cool completely. This prevents breakage and enhances texture.

Notes

  • Use fresh strawberries for best flavor; frozen can be used if fresh are unavailable but drain them well to prevent excess moisture.
  • Sweetened or unsweetened shredded coconut both work, but unsweetened gives a more balanced sweetness.
  • Ensure gentle folding to keep the batter airy for a light sponge texture.
  • You can substitute milk with a dairy-free alternative to make the recipe lactose-free.
  • Vanilla extract is optional but enhances flavor depth.

Keywords: strawberry coconut cake, sponge cake, fruity cake, dessert recipe, coconut sponge cake

Find it online: https://ricoloranz.com/strawberry-coconut-sponge-cakes-recipe/