Irresistible Creamy Strawberry Coconut Sponge Cakes Recipe Bliss
Indulge in the Irresistible Creamy Strawberry Coconut Sponge Cakes that deliver fluffy texture and tropical flavor in every bite.
Servings: 8 slices
Calories: 250kcal
Equipment
- Oven
- Mixing bowls
- Cake Pans
- Whisk
- Spatula
Ingredients
For the Sponge Cake
- 2 cups All-Purpose Flour Swap for gluten-free flour for a gluten-free option.
- 1 cup Granulated Sugar Adds sweetness and moisture to the cake.
- 2 teaspoons Baking Powder Essential for achieving that light, airy sponge texture.
- 1 teaspoon Salt Enhances overall flavor, balancing sweetness.
- 4 large Eggs Important for moisture and binding the ingredients together.
- 1 cup Coconut Milk Can replace with almond or oat milk for a non-dairy option.
- 1/2 cup Unsalted Butter Melted for a moist crumb; use coconut oil for a dairy-free twist.
- 2 teaspoons Vanilla Extract Enhances flavor; swap with almond extract for a unique taste.
For the Topping
- 2 cups Fresh Strawberries Feel free to swap with other berries or tropical fruits like mango or pineapple.
- 1 cup Shredded Coconut Choose sweetened or unsweetened based on preference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Prepare two round cake pans by greasing them with butter or oil, and lining the bottom with parchment paper if desired.
- Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl.
- Combine the eggs, coconut milk, melted butter, and vanilla extract in another bowl and whisk until smooth.
- Fold the wet mixture into the dry ingredients gently.
- Incorporate chopped fresh strawberries and shredded coconut into the batter.
- Divide the batter between your prepared cake pans and bake for 25-30 minutes.
- Cool the cakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Optional: Top with whipped cream or coconut frosting for an extra indulgent treat.