Description
Tropical Strawberry Coconut Sponge Cakes are divine delights!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup fresh strawberries, hulled and sliced
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth and well combined.
- Gently fold in the shredded coconut until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, place one cake layer on a serving plate. Top with half of the sliced strawberries.
- Place the second cake layer on top and add the remaining strawberries. Dust with powdered sugar if desired.
Notes
- For a tropical twist, try adding a layer of whipped cream between the cake layers or on top.
- You can also substitute the strawberries with other fruits like mango or pineapple for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 16g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Tropical Strawberry Coconut Sponge Cakes