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Strawberry Coconut Sponge Cakes

Delicious Strawberry Coconut Sponge Cakes That Melt in Your Mouth

Indulge in Strawberry Coconut Sponge Cakes—a delightful, gluten-free and dairy-free dessert that’s light and bursting with tropical flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cakes
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free version.
  • 1 cup Granulated Sugar Consider using honey or agave for a lower-sugar alternative.
  • 3 large Eggs Use room-temperature eggs for a fluffier cake.
  • 1 cup Fresh Strawberries Can substitute with frozen strawberries if halved and thawed.
  • 0.5 cups Shredded Coconut Increase for stronger flavor or add coconut extract.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 0.5 cups Dairy Milk Almond or coconut milk works for dairy-free option.
Optional Glaze
  • 1 cup Powdered Sugar Mix with milk or coconut milk for creaminess.
  • 2 tablespoons Lemon Juice Use lime juice for a tropical twist.

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • Spatula
  • 8-inch Round Cake Pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or oil and dust with flour.
  2. In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, and 2 teaspoons of baking powder.
  3. In a separate bowl, crack three eggs and whisk until pale and fluffy, about 2-3 minutes.
  4. Gradually add the flour mixture into the whisked eggs, folding gently until just combined.
  5. Gently fold in 1 cup of chopped fresh strawberries and ½ cup of shredded coconut into the batter.
  6. Divide the batter between your prepared cake pans, smoothing the tops with a spatula.
  7. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
  8. Once baked, cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Allow the cakes to cool before frosting or serving. Perfect for gatherings and celebrations.

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