Strawberry Coconut Sponge Cakes
Indulge in the tropical bliss of Strawberry Coconut Sponge Cakes, where fluffy sponge layers meet the sweet juiciness of strawberries and rich coconut milk. This delightful dessert is perfect for summer picnics, birthdays, or simply to brighten up any day. With minimal effort and maximum flavor, these cakes are sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup full-fat coconut milk
- 1 cup fresh strawberries, crushed
- 1 tsp baking powder
- 2 large eggs (room temperature)
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease two round cake pans with butter and dust with flour.
- In a large bowl, beat sugar and butter until creamy. Add eggs one at a time, mixing well.
- In another bowl, whisk flour and baking powder together. Gradually mix into wet ingredients alternately with coconut milk until just combined.
- Fold in vanilla extract and crushed strawberries.
- Divide batter between prepared pans and smooth tops. Bake for 25-30 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - Use ripe strawberries for the best flavor. - For variations, substitute strawberries with raspberries or blueberries, or use almond extract instead of vanilla.