Strawberry Coconut Sponge Cake
A light and fluffy sponge cake elevated with fresh strawberries and creamy coconut milk, perfect for a cozy afternoon tea.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup full-fat coconut milk Keeps the cake moist
- 1 cup fresh strawberries, chopped Use fresh, ripe strawberries for the best flavor
- 2 tsp baking powder Ensure to measure accurately for proper rise
- 2 large eggs (room temperature) Helps to create a smoother batter
- 1/4 cup unsalted butter, melted Adds necessary fat for tenderness
- 1 tsp pure vanilla extract Enhances flavor
- 1/4 cup unsweetened coconut flakes For a tropical touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your round cake pans with butter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
- In another bowl, combine the eggs, coconut milk, melted butter, and vanilla extract. Whisk until smooth.
- Gradually fold the wet ingredients into the dry mixture until just combined, avoiding overmixing.
Baking
- Gently fold in the chopped strawberries and coconut flakes.
- Pour the mixture evenly between the prepared cake pans.
- Bake for 25 to 30 minutes or until golden brown and a toothpick comes out clean.
- Let the cakes cool in the pans for a few minutes before transferring them to a wire rack.
Notes
For best results, use room temperature ingredients and avoid overmixing. You can substitute all-purpose flour with a gluten-free blend if needed.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 12g
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