Description
These Strawberry Coconut Sponge Cakes are light, fluffy, and packed with tropical flavor. Moist sponge layers are filled with fresh strawberries and creamy coconut filling, then topped with whipped cream and toasted coconut for a delightful treat.
Ingredients
Scale
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup coconut milk
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- 1/2 cup shredded coconut, toasted
- 1/2 cup heavy cream, whipped
- Optional: powdered sugar for dusting
Instructions
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and line muffin tins or small cake molds.
- Prepare sponge: Beat egg yolks with sugar until pale and thick. Stir in vanilla and coconut milk. Fold in flour and salt gently.
- Whip egg whites: Beat egg whites until stiff peaks form, then gently fold into yolk mixture.
- Bake: Spoon batter into prepared tins and bake 15–18 minutes or until a toothpick comes out clean. Let cool completely.
- Assemble cakes: Slice each sponge horizontally if desired. Layer with sliced strawberries and whipped cream. Sprinkle toasted coconut on top.
- Serve: Chill briefly or serve immediately for a fresh, tropical dessert.
Notes
Use fresh strawberries for best flavor. Toast the coconut lightly to enhance its aroma. These mini sponge cakes can be made ahead and stored covered in the refrigerator for 1–2 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 18g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: strawberry coconut sponge cakes, mini cakes, tropical dessert, whipped cream cake, light sponge cake
