Indulge in Delicious Strawberry Coconut Sponge Cakes Today!
Indulge in the delightful fusion of fresh strawberries and sweet coconut in these irresistible Strawberry Coconut Sponge Cakes. Bursting with vibrant flavors and a light, airy texture, these cakes are the perfect treat for any occasion – whether it’s a cozy weekend brunch, a special dessert, or a summery backyard gathering. With just a few simple ingredients, you can whip up a batch of these captivating Strawberry Coconut Sponge Cakes that will have your taste buds singing with joy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 3 eggs
- 1/2 cup milk
- 1/2 cup shredded coconut
- 1 cup fresh strawberries, sliced
- 1 teaspoon baking powder
- a pinch of salt
- 1 teaspoon vanilla extract
Instructions
1. 1. Preheat your oven to 350°F and grease a cake pan or line it with parchment paper for easy release.
2. 2. In a bowl, combine the flour, baking powder, salt, and shredded coconut. Give them a gentle stir to ensure even distribution.
3. 3. In a separate bowl, beat the eggs and sugar together until light and fluffy. Gradually stir in the milk and vanilla extract.
4. 4. Slowly fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense texture.
5. 5. Gently fold in the sliced fresh strawberries, taking care not to mash them.
6. 6. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. 7. Allow the cake to cool completely before slicing and serving. Optionally, you can top it with extra strawberries or a sprinkle of shredded coconut for a beautiful presentation.
Notes
To ensure your Strawberry Coconut Sponge Cakes turn out perfectly light and fluffy, bring the eggs and milk to room temperature before starting. This helps them incorporate more easily into the batter for a better rise. When combining the dry and wet ingredients, use a gentle folding motion rather than vigorous stirring to maintain the air bubbles in the batter. Using fresh, ripe strawberries is key to achieving the best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: strawberry, coconut, sponge cake
Find it online: https://www.basterecipes.com/strawberry-coconut-sponge-cakes/