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Strawberry Coconut Sponge Cakes

Fluffy Strawberry Coconut Sponge Cakes for a Sunny Delight

Enjoy these delightful Strawberry Coconut Sponge Cakes, perfect for summer gatherings or a sweet indulgence at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Flour substitute with gluten-free flour blend for gluten-free option
  • 3 large Eggs use flax eggs for a vegan alternative
  • 1 cup Sugar can substitute with honey or agave syrup
  • 1 cup Fresh Strawberries frozen strawberries can be used if halved and thawed
  • 1 cup Coconut (shredded or extract) increase amount for stronger coconut taste
  • 2 teaspoons Baking Powder ensure it's fresh for best results
Optional Toppings
  • 1 cup Whipped Cream can be homemade or store-bought
  • 2 scoops Vanilla Ice Cream consider dairy-free options for dietary needs

Equipment

  • Mixing Bowl
  • hand mixer
  • Spatula
  • cake pans

Method
 

Step-by-Step Instructions for Strawberry Coconut Sponge Cakes
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them lightly with butter or lining them with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, and any other dry ingredients until well combined.
  3. In a separate bowl, beat the eggs and sugar together until light and fluffy, about 3-5 minutes.
  4. Gently fold the dry ingredient mixture into the egg and sugar blend, then fold in the fresh strawberries and shredded coconut.
  5. Pour the batter into prepared cake pans, smoothing the tops for even baking.
  6. Bake for 20-25 minutes, checking for doneness with a toothpick.
  7. Remove the cakes from the oven and cool in the pans for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Using room-temperature ingredients helps create a fluffier cake. Avoid over-mixing the batter once the dry and wet ingredients are combined for best results. Properly cool the cakes to maintain their light texture.

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