Description
These Delightful Strawberry Coconut Sponge Cakes are light, fluffy, and bursting with flavor. Sweet strawberries and coconut combine with a soft sponge base to create an irresistible dessert perfect for any occasion.
Ingredients
Scale
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup shredded coconut
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- Optional: powdered sugar for dusting
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin pan or small cake molds.
- In a bowl, whisk together flour, sugar, coconut, baking powder, and salt.
- In another bowl, beat eggs, milk, oil, and vanilla until smooth.
- Gradually fold the wet ingredients into the dry ingredients until combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly into the prepared molds.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool, then optionally dust with powdered sugar before serving.
Notes
For extra coconut flavor, sprinkle toasted coconut on top before serving. These cakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 small cake
- Calories: 180
- Sugar: 16g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: strawberry cake, coconut sponge, small cakes, dessert recipe