Description
Strawberry Coconut Sponge Cakes offer a light, fluffy cake infused with vanilla, dipped in sweet strawberry jelly, rolled in toasted coconut, and filled with airy whipped cream. This easy, no‑frosting dessert is perfect for spring celebrations, birthday parties, or a simple after‑dinner treat. With simple pantry staples like eggs, sugar, flour, coconut, and fresh strawberries, you can create a beautiful, Instagram‑ready cake that delights both kids and adults. Enjoy the fruit flavor in each bite
Ingredients
Scale
- 1 cup fresh strawberries
- 3 eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup sweetened or unsweetened coconut
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan.
- Beat eggs and sugar until light and fluffy.
- Fold in flour, baking powder, and salt until combined.
- Add vanilla extract and milk, mix until smooth.
- Pour batter into pan and bake 25‑30 minutes until a toothpick comes out clean.
- Cool cake, cut into rounds.
- Dip each round into strawberry jelly and roll in coconut.
- Fill with whipped cream and serve.
Notes
- For best results
- use room‑temperature eggs and milk. Ensure strawberry jelly is smooth. Toast coconut lightly for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake round
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Strawberry Coconut Sponge Cakes, easy sponge cake recipe, strawberry dessert, coconut cake recipe, how to make sponge cakes, spring party desserts, kid friendly cake, whipped cream filling cake, quick baked desserts