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–+ servings

Strawberry Coconut Sponge Cakes

These light and fluffy sponge cakes are infused with coconut and topped with fresh strawberries, perfect for a delightful dessert or afternoon treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup coconut milk
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened shredded coconut
For the Topping
  • 2 cups fresh strawberries sliced
  • 2 tablespoons powdered sugar for dusting
  • 1/2 cup whipped cream

Method
 

To Prepare the Sponge Cakes
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs and then mix in the coconut milk and shredded coconut.
  4. Combine the wet ingredients with the dry ingredients and mix until just combined.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
  7. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
To Assemble the Cakes
  1. Once the cakes are completely cooled, place one layer on a serving plate.
  2. Spread a layer of whipped cream on top of the first cake layer and add half of the sliced strawberries.
  3. Place the second cake layer on top, then spread more whipped cream on top and decorate with the remaining strawberries.
  4. Dust with powdered sugar before serving.

Nutrition

Calories: 230kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 15g

Notes

For extra coconut flavor, you can toast the shredded coconut before adding it to the batter. Serve chilled for the best taste.

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