Description
Fluffy Strawberry Coconut Sponge Cakes for Sweet Summer Bliss
Ingredients
Scale
- 2 cups All-Purpose Flour (Can substitute with gluten-free flour.)
- 1 cup Sugar (Alternative sweeteners can be used.)
- 4 large Eggs (Beat until pale for fluffiness.)
- 1 cup Fresh Strawberries (Frozen strawberries can be used when thawed.)
- 1 cup Shredded Coconut (Add coconut extract for more flavor.)
- 1 cup Milk (Use almond or coconut milk for dairy-free.)
- 1 teaspoon Vanilla Extract (Optional but recommended.)
- 2 teaspoons Baking Powder (Essential for rising.)
- 1 tablespoon Lime Zest (Optional for citrus kick.)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two cake pans.
- Mix together the dry ingredients: flour, sugar, baking powder, and shredded coconut.
- Beat the eggs until pale, then whisk in the milk and vanilla.
- Combine wet and dry ingredients, mixing lightly until just combined.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared pans.
- Bake for 25-30 minutes; check for doneness with a toothpick.
- Cool for 10 minutes in the pans before transferring to a wire rack.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake slice
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg