Strawberry Coconut Sponge Cakes
Light, airy sponge cakes infused with tropical coconut and topped with juicy fresh strawberries. Perfect for afternoon tea, summer brunches, or a lightly sweet dessert. The shredded coconut adds subtl
15
Prep Time
25
Cook Time
40
Total Time
8
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Light, airy sponge cakes infused with tropical coconut and topped with juicy fresh strawberries. Perfect for afternoon tea, summer brunches, or a lightly sweet dessert. The shredded coconut adds subtle texture while keeping the crumb tender.
Ingredients
Instructions
Step 1
1. Prep: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or line a muffin tin for individual portions.
Step 2
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
Step 3
3. Beat eggs & sugar: Using a hand mixer, whip eggs and sugar for 3–4 minutes until pale, thick, and ribbon-like. Add vanilla if using.
Step 4
4. Combine: Gently fold dry ingredients into the egg mixture in three batches, alternating with milk. Stir until just combined. Fold in shredded coconut.
Step 5
5. Bake: Pour batter into the prepared pan. Bake for 22–25 minutes (18–20 for muffins) until golden and a toothpick comes out clean.
Step 6
6. Cool & serve: Let cool 10 minutes in the pan, then transfer to a wire rack. Top with fresh strawberries before serving.
You Must Know
- ✓Room-temperature eggs whip better for a fluffier texture.
- ✓Toss strawberry slices in 1 tsp flour to prevent sinking if mixing into the batter.
Chef's Notes
Room-temperature eggs whip better for a fluffier texture.
Toss strawberry slices in 1 tsp flour to prevent sinking if mixing into the batter.
Serving Suggestions
Pair with whipped coconut cream for a tropical twist or a drizzle of honey. Ideal with Earl Grey tea or as a light dessert after grilled seafood dishes.
Nutritional Info (Per Serving)
210
Calories
4g
Protein
38g
Carbs
5g
Fat
Tags
Lily
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More Dessert Recipes
Strawberry Coconut Sponge Cakes
Light, airy sponge cakes infused with tropical coconut and topped with juicy fresh strawberries. Perfect for afternoon tea, summer brunches, or a lightly sweet dessert. The shredded coconut adds subtl
Ingredients (10)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or line a muffin tin for individual portions.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Beat eggs & sugar: Using a hand mixer, whip eggs and sugar for 3–4 minutes until pale, thick, and ribbon-like. Add vanilla if using.
- Combine: Gently fold dry ingredients into the egg mixture in three batches, alternating with milk. Stir until just combined. Fold in shredded coconut.
- Bake: Pour batter into the prepared pan. Bake for 22–25 minutes (18–20 for muffins) until golden and a toothpick comes out clean.
- Cool & serve: Let cool 10 minutes in the pan, then transfer to a wire rack. Top with fresh strawberries before serving.
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