Description
Indulge in the delightful combination of strawberries and coconut in these light and fluffy sponge cakes, perfect for any dessert occasion.
Ingredients
Scale
1 cup of all-purpose flour
1 cup of sugar
3 eggs
½ cup of milk
½ cup of shredded coconut (sweetened or unsweetened)
1 cup of fresh strawberries
sliced
1 teaspoon of baking powder
A pinch of salt
Vanilla extract (optional for added flavor)
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, whisk together the eggs and sugar until light and fluffy.
- Add the milk and vanilla extract to the mixture, and blend well.
- In another bowl, combine the flour, baking powder, shredded coconut, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the fresh strawberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
Notes
These sponge cakes can be served warm or chilled and can be topped with whipped cream for extra indulgence.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Strawberry Coconut Sponge Cakes, dessert, baking, American cuisine