Description
Strawberry Coconut Sponge Cakes are the perfect blend of tropical flavors that evoke sunshine and joy. Fluffy sponge cake infused with creamy coconut is layered with fresh strawberries, creating a delightful dessert for any occasion. Easy to prepare in less than an hour, these cakes are ideal for summer picnics, birthday celebrations, or cozy afternoons at home. Each bite is a sweet escape to paradise!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 1/2 cup full-fat coconut milk
- 2 large eggs
- 1 cup fresh strawberries, sliced
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, and sugar.
- In another bowl, combine eggs and coconut milk; mix into dry ingredients until just combined.
- Fold in half the coconut flakes gently.
- Divide batter between prepared pans and smooth the tops. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- Once cooled, layer sliced strawberries between the cakes with whipped cream if desired, topping with remaining coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg