Name: Strawberry Coconut Sponge Cakes: 7 Irresistibly Light Treats
Prep time: 20 min
Cook time: PT-491933H23M47S
Total time: 40 min
Cuisine: Tropical
Ingredients: For the Sponge Cakes:; 4 large eggs, room temperature; ¾ cup (150g) granulated sugar; 1 teaspoon vanilla extract; 1 cup (120g) all-purpose flour; ¼ teaspoon salt; ½ teaspoon baking powder; For the Coconut Whipped Cream:; 1 cup coconut cream (chilled overnight); 2–3 tablespoons powdered sugar (to taste); ½ teaspoon vanilla extract; For Garnish:; 1 cup fresh strawberries, sliced; Optional: toasted shredded coconut; Optional: fresh mint leaves

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Strawberry Coconut Sponge Cakes are a delightful treat that brings a taste of the tropics to your dessert table. These light, airy mini cakes are perfect for any occasion, whether it’s a spring gathering or a summer brunch. Topped with fluffy coconut whipped cream and fresh strawberries, they offer a refreshing dessert that isn’t overly heavy. You’ll love how simple they are to make and how quickly they disappear!

Why You’ll Love This Strawberry Coconut Sponge Cakes

Here are just a few reasons to love these Strawberry Coconut Sponge Cakes:

Light and airy texture that melts in your mouth.
Versatile for various occasions like parties and family gatherings.
Tropical flavors that brighten up any dessert table.
Easy to make, even for beginner bakers.
Can be made gluten-free with simple substitutions.
Pairs wonderfully with fresh fruits like strawberries.
Delicious Coconut Strawberry Dessert that everyone will love!

Ingredients for Strawberry Coconut Sponge Cakes

Gather these items:

For the Sponge Cakes:
4 large eggs, room temperature
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
For the Coconut Whipped Cream:
1 cup coconut cream (chilled overnight)
2–3 tablespoons powdered sugar (to taste)
½ teaspoon vanilla extract
For Garnish:
1 cup fresh strawberries, sliced
Optional: toasted shredded coconut
Optional: fresh mint leaves

How to Make Strawberry Coconut Sponge Cakes Step-by-Step

Step 1: Preheat oven to 350°F (175°C). Grease a muffin tin or mini cake molds and line bottoms with parchment if desired.
Step 2: In a large bowl, beat eggs and sugar on high speed for 6–8 minutes until thick, pale, and tripled in volume. Mix in vanilla extract.
Step 3: In a separate bowl, whisk flour, salt, and baking powder. Gently fold into the egg mixture using a spatula, being careful not to deflate the batter.
Step 4: Divide batter evenly among prepared molds. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Scoop solid coconut cream into a bowl. Add powdered sugar and vanilla. Beat until smooth and fluffy. Chill until ready to use.
Step 6: Once cakes are fully cooled, top each with a dollop of coconut whipped cream. Add sliced strawberries and optional garnishes.
Step 7: Serve immediately or refrigerate briefly before serving for a chilled dessert.

Pro Tips for the Perfect Strawberry Coconut Sponge Cakes

Keep these in mind:

For best results, chill coconut cream overnight.
Adjust sweetness of whipped cream to your liking.
For a Gluten-free Strawberry Coconut Sponge Cakes option, substitute all-purpose flour with a gluten-free blend.
Ensure all ingredients are at room temperature for the best texture.

Best Ways to Serve Strawberry Coconut Sponge Cakes

Here are a few serving ideas:

Pair with a light drizzle of chocolate sauce for an indulgent treat.
Serve alongside a refreshing tropical fruit salad.
For a more decadent option, add a scoop of vanilla ice cream on the side.

How to Store and Reheat Strawberry Coconut Sponge Cakes

To store, place the cakes in an airtight container in the refrigerator for up to 3 days. For best results, serve chilled. They also make excellent meal prep desserts, easily prepared ahead of time for events.

Frequently Asked Questions About Strawberry Coconut Sponge Cakes

What’s the secret to perfect Strawberry Coconut Sponge Cakes?

The secret lies in the egg mixture; beating the eggs and sugar until thick and pale ensures a light and airy sponge. This step is crucial for achieving the desired texture.

Can I make Strawberry Coconut Sponge Cakes ahead of time?

Absolutely! You can bake the cakes a day ahead. Just store them in an airtight container, and add whipped cream and strawberries right before serving for freshness.

How do I avoid common mistakes with Strawberry Coconut Sponge Cakes?

Ensure you fold in the dry ingredients gently to avoid deflating the batter. Also, make sure your oven is preheated for even baking.

Variations of Strawberry Coconut Sponge Cakes You Can Try

Get creative with these variations:

Substitute strawberries with mango or pineapple for a different tropical flavor.
For a richer taste, add a splash of coconut rum to the batter.
Try a Strawberry Coconut Cake with whipped cream layered for an impressive centerpiece.

For more delicious recipes, check out our latest recipes or try making classic vanilla ice cream to pair with these cakes!

Strawberry Coconut Sponge Cakes: 7 Irresistibly Light Treats - Strawberry Coconut Sponge Cakes - additional detail

For more information on the benefits of coconut, you can read about it here.