Strawberry Coconut Sponge Cake
Indulge in the delightful fusion of fresh strawberries and creamy coconut with this Strawberry Coconut Sponge Cake. This light, fluffy dessert captures the essence of summer in every bite, offering a burst of fruity sweetness complemented by coconut cream. Perfect for gatherings or as a sweet treat any day, this cake is sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs (room temperature)
- 1/2 cup whole milk (or coconut milk)
- 1 tsp coconut extract
- 1 cup fresh strawberries (chopped)
- 1 cup heavy whipping cream
- 1/2 cup shredded coconut (toasted)
Instructions
- Preheat oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, milk, and coconut extract until well combined. Gradually mix into dry ingredients until smooth.
- Gently fold in chopped strawberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool before transferring to wire racks.
- Whip heavy cream until soft peaks form; sweeten if desired.
- Layer cakes with whipped cream and toasted coconut; decorate with additional strawberries.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg