Description
Strawberry Coconut Sponge Cakes are light, fluffy, and full of tropical flavor. These elegant cakes combine soft coconut sponge with fresh strawberries and airy whipped cream, making them perfect for celebrations or a refreshing dessert anytime.
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)
Instructions
- Preheat oven to 350°F (175°C). Line cake pan or cupcake tins with parchment or liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until pale and fluffy (about 3–4 minutes).
- Gently fold in coconut milk, vanilla extract, and coconut extract if using.
- Add dry ingredients in batches, folding gently. Stir in shredded coconut if desired.
- Pour batter into prepared pan and bake for 18–25 minutes, or until a toothpick comes out clean.
- Cool completely, then slice and layer with whipped cream and strawberries. Add jam if using.
- Top with more cream, fresh strawberries, and toasted coconut flakes. Serve chilled or at room temperature.
Notes
- Add strawberry jam for extra fruit flavor between layers.
- Make a trifle by layering sponge chunks with cream and strawberries in a glass dish.
- Use coconut cream for a dairy-free version.
- Top with white chocolate drizzle or coconut glaze for an elegant finish.
- Add lime zest to the batter or cream for citrus brightness.
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
