Description
These delightful Strawberry Coconut Sponge Cakes are light, airy, and bursting with fruity and tropical flavors. Perfect for a special occasion or a simple afternoon treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup shredded sweetened coconut
- 1/4 cup strawberry puree
- Cream cheese frosting (optional)
- Fresh strawberries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the milk and strawberry puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the shredded coconut.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
- Let the cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and garnish with fresh strawberries, if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter, as this can result in tough cakes.
- For a more intense strawberry flavor, you can add a few drops of strawberry extract.
- These cakes can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American