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Strawberry Coconut Sponge Cakes

Delightful Strawberry Coconut Sponge Cakes You'll Love

These Strawberry Coconut Sponge Cakes are light, fluffy, and bursting with tropical flavors, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with a gluten-free flour blend for gluten-free option
  • 4 large eggs ensure eggs are at room temperature
  • 1 cup granulated sugar can be replaced with honey or agave syrup for lower-sugar content
  • 1 cup fresh strawberries can use frozen if halved and thawed
  • 1 cup shredded coconut increase amount or use coconut extract for enhanced flavor
  • 1 cup milk substitute with almond or coconut milk for dairy-free version
  • 2 teaspoons baking powder ensure it's fresh for maximum rise

Equipment

  • Mixing bowls
  • 8-inch round cake pans
  • Whisk
  • Spatula
  • Sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lightly flouring them.
  2. In a large mixing bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 cup of granulated sugar.
  3. In a separate bowl, whisk together 4 large eggs until pale yellow, then mix in 1 cup of milk and ½ cup of melted butter.
  4. Gently fold the wet ingredients into the dry ingredients, then add in 1 cup of shredded coconut and 1 cup of chopped fresh strawberries.
  5. Evenly divide the batter between the prepared cake pans.
  6. Bake for 25-30 minutes, checking for doneness with a toothpick.
  7. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack.
  8. Serve with whipped cream, fresh berries, or a drizzle of dark chocolate.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Use room temperature eggs and sift the dry ingredients for a light, fluffy sponge cake.

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