Description
Strawberry Coconut Sponge Cakes are light, airy mini cakes topped with fluffy coconut whipped cream and fresh strawberries. This tropical-inspired dessert is perfect for spring gatherings, summer brunches, or anytime you want a refreshing, elegant treat that isn’t overly heavy.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or mini cake molds and line bottoms with parchment if desired.
- 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.
- 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.
- 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.
- Scoop solid coconut cream into a bowl. Add powdered sugar and vanilla. Beat until smooth and fluffy. Chill until ready to use.
- Once cakes are fully cooled, top each with a dollop of coconut whipped cream. Add sliced strawberries and optional garnishes.
- Serve immediately or refrigerate briefly before serving for a chilled dessert.
Notes
- For best results, chill coconut cream overnight.
- Adjust sweetness of whipped cream to your liking.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Strawberry Coconut Sponge Cakes, Tropical Dessert, Mini Cakes