Desserts

Strawberry Coconut Sponge Cakes

Chef Olivia

January 11, 2026
3 min read

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Why Make This Recipe

Strawberry Coconut Sponge Cakes are a delightful treat that combines the sweetness of strawberries with the tropical flavor of coconut. This recipe is simple yet incredibly satisfying, making it perfect for birthdays, gatherings, or just a sweet indulgence at home. With fresh ingredients and a light, fluffy texture, these cakes are sure to impress anyone who tries them.

How to Make Strawberry Coconut Sponge Cakes

Ingredients:

1 cup all-purpose flour
1 cup sugar
3 eggs
½ cup milk
½ cup shredded coconut (sweetened or unsweetened)
1 cup fresh strawberries, sliced
1 teaspoon baking powder
A pinch of salt
Vanilla extract (optional)

Strawberry Coconut Sponge Cakes

Directions:

Preheat your oven to 350°F (175°C) and grease your cake pans.
In a bowl, beat the eggs and sugar until light and frothy.
Gradually add the milk and vanilla extract, mixing until combined.
Sift in the flour, baking powder, and salt, and gently fold together.
Stir in the shredded coconut and sliced strawberries until evenly distributed.
Pour the mixture into the cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick comes out clean.
Allow the cakes to cool before removing them from the pans.

How to Serve Strawberry Coconut Sponge Cakes

These cakes are best served at room temperature. You can top them with whipped cream or extra fresh strawberries for a lovely presentation. They also make a great dessert when paired with a scoop of vanilla ice cream, adding a creamy contrast to the light sponge.

How to Store Strawberry Coconut Sponge Cakes

To keep your Strawberry Coconut Sponge Cakes fresh, store them in an airtight container at room temperature for up to three days. If you need to keep them longer, they can be refrigerated for about a week. You can also freeze the cakes for up to three months. Just make sure they are well-wrapped to prevent freezer burn.

Tips to Make Strawberry Coconut Sponge Cakes

Make sure your eggs are at room temperature for better mixing.
Use fresh strawberries for the best flavor and texture.
If using sweetened coconut, consider reducing the sugar in the recipe to balance the sweetness.
Be careful not to overmix the batter to keep the cakes light and fluffy.

Variation

You can switch up the fruits based on the season. Try adding blueberries, raspberries, or peaches for different flavors. For a richer cake, you could also add a layer of cream cheese frosting in between the cake layers.

FAQs

Q: Can I use other fruits instead of strawberries?
A: Yes! You can use any fresh fruit you like, such as blueberries, raspberries, or peaches.

Q: How can I make this recipe gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend has a good structure for baking.

Q: Can I prepare the batter in advance?
A: It’s best to bake the batter right after mixing for the best texture. However, you can prepare the ingredients ahead of time and mix them just before baking.