Name: Delightful Strawberry Coconut Sponge Cakes for Every Celebration
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Tropical
Ingredients: For the coconut sponge cake:; 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 3 large eggs, room temperature; 3/4 cup granulated sugar; 1/2 cup coconut milk (or whole milk + 1/2 tsp coconut extract); 1/2 tsp vanilla extract; 1/4 cup unsweetened shredded coconut (optional); For the filling and topping:; 1 cup fresh strawberries, sliced; 1 cup whipped cream or stabilized whipped topping; 2 tbsp powdered sugar (for sweetening whipped cream); Optional: 1/4 cup strawberry jam or puree; 2 tbsp toasted coconut flakes (for garnish)

Delightful Strawberry Coconut Sponge Cakes for Every Celebration

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Strawberry Coconut Sponge Cakes are light, fluffy, and bursting with fruity sweetness and tropical flavor. These little cakes are perfect for birthdays, holidays, or any time I want to serve something beautiful and fresh. The soft coconut sponge layers pair perfectly with juicy strawberries and airy whipped cream or frosting, making them a hit at every table.

Why You’ll Love This Recipe

I love how elegant yet easy these sponge cakes are. The combination of coconut and strawberry makes them feel refreshing and unique, and the sponge texture is so soft it practically melts in my mouth. Whether I serve them as mini layer cakes, cupcakes, or a full-sized sheet cake, this recipe always delivers both flavor and charm. Delightful Strawberry Coconut Sponge Cakes for Every Celebration

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the coconut sponge cake:

All-purpose flour
Baking powder
Salt
Eggs, at room temperature
Granulated sugar
Coconut milk (or whole milk with coconut extract)
Unsweetened shredded coconut (optional, for texture)
Vanilla extract
Coconut extract (optional)

For the filling and topping:

Fresh strawberries, sliced
Whipped cream or stabilized whipped topping
Powdered sugar (for sweetening whipped cream)
Optional: strawberry jam or puree
Toasted coconut flakes (for garnish)

Directions

I preheat the oven to 350°F (175°C) and line my cake pan or cupcake tins with parchment or liners.
In one bowl, I whisk together flour, baking powder, and salt.
In another bowl, I beat the eggs and sugar until pale and fluffy. I gently fold in the coconut milk, vanilla, and coconut extract.
I gradually mix in the dry ingredients, being careful not to overmix. I fold in shredded coconut if using.
I pour the batter into prepared pans and bake for 18–25 minutes (depending on size) until a toothpick comes out clean.
I let the cakes cool completely before slicing and filling with whipped cream and strawberries.
I top with more cream, fresh strawberries, and a sprinkle of toasted coconut.

Servings and timing

This recipe makes one 8-inch cake or 10–12 mini sponge cakes. It takes about 20 minutes to prep and 20–25 minutes to bake—ready in under 1 hour.

Variations

I add a layer of strawberry jam between the sponge and cream for extra fruitiness.
I turn this into a trifle by layering sponge chunks with cream and strawberries in a glass dish.
I use coconut cream instead of whipped cream for a dairy-free version.
I drizzle the top with a coconut glaze or white chocolate for a fancier finish.
I add lime zest to the batter or cream for a citrusy twist.

storage/reheating

I store the assembled cakes in the fridge for up to 3 days. The sponge stays moist, and the flavors blend beautifully. I don’t reheat these—just serve them chilled or at room temperature. Delightful Strawberry Coconut Sponge Cakes for Every Celebration

FAQs

Can I make these in advance?

Yes. I bake the sponge cake a day ahead and assemble just before serving for the best texture.

Can I use frozen strawberries?

I prefer fresh for texture, but thawed, well-drained frozen berries can work if I mix them into a sauce or puree.

Is this recipe dairy-free?

It can be. I use coconut milk and dairy-free whipped topping to keep it dairy-free.

Can I make this into cupcakes?

Absolutely. I pour the batter into cupcake liners and bake for 15–18 minutes. Then I pipe cream on top and add a strawberry slice.

How do I keep the sponge cake light?

I gently fold the batter and avoid overmixing. Beating the eggs and sugar well helps create that airy, fluffy texture.

Conclusion

Strawberry Coconut Sponge Cakes are the kind of dessert that feels like a celebration all by itself. Light, fruity, and tropical, they’re perfect for springtime events, birthdays, or anytime I want to treat myself and my guests to something sweet and special. With simple ingredients and an elegant finish, this recipe always brings joy to the table.