Name: Strawberry Coconut Sponge Cakes: 12 Mini Tropical Delights
Prep time: 20 min
Cook time: PT-491954H10M42S
Total time: 40 min
Cuisine: Tropical
Ingredients: 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; 1 cup coconut cream (chilled overnight); 2–3 tablespoons powdered sugar (to taste); ½ teaspoon vanilla extract; 1 cup fresh strawberries, sliced; Optional: toasted shredded coconut; Optional: fresh mint leaves

Jump to Recipe

Strawberry Coconut Sponge Cakes are a delightful tropical treat that will brighten any occasion. These light, airy mini cakes are topped with luscious coconut whipped cream and fresh strawberries, creating a vibrant dessert that is both refreshing and elegant. Perfect for spring gatherings, summer brunches, or simply as a sweet indulgence, these cakes are not overly heavy, making them an ideal choice for those warm days when you crave a light dessert.

Why You’ll Love This Strawberry Coconut Sponge Cakes

There are countless reasons to love these Strawberry Coconut Sponge Cakes. First, they are incredibly light, making them a perfect dessert after a hearty meal. Second, the combination of strawberries and coconut creates a delightful tropical flavor that transports you to a sunny paradise. Third, they are visually stunning, showcasing vibrant colors that are sure to impress your guests. Furthermore, they are easy to make, even for beginners, and can be customized to fit various dietary needs, such as gluten-free or vegan options. Plus, they are a fantastic way to showcase fresh strawberries during their peak season. Finally, these cakes are perfect for celebrations, especially birthdays, where a unique dessert will leave a memorable impression.

Ingredients for Strawberry Coconut Sponge Cakes

Gather these items:

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
1 cup coconut cream (chilled overnight)
2–3 tablespoons powdered sugar (to taste)
½ teaspoon vanilla extract
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:

Store any leftover cakes in an airtight container in the refrigerator.
Use fresh strawberries for best flavor.
Adjust sweetness of whipped cream to your preference.
For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
To make a vegan version, replace eggs with aquafaba and use coconut yogurt instead of whipped cream.

Best Ways to Serve Strawberry Coconut Sponge Cakes

These delightful mini cakes can be served in various ways. Consider pairing them with a scoop of sorbet for a refreshing contrast. Alternatively, serve them as part of a dessert platter alongside other treats like a Strawberry Coconut Layer Cake or Coconut Strawberry Dessert. For a special touch, garnish with fresh mint leaves or drizzle with a coconut glaze for an added flavor boost.

How to Store and Reheat Strawberry Coconut Sponge Cakes

To store your Strawberry Coconut Sponge Cakes, keep them in an airtight container in the refrigerator. They are best enjoyed fresh but can last for up to three days. If you decide to make them ahead of time, simply prepare the cakes and the coconut whipped cream separately, and assemble just before serving. This ensures they remain light and fluffy, perfect for meal prep!

Frequently Asked Questions About Strawberry Coconut Sponge Cakes

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

The secret lies in the aeration of the egg mixture. Beating the eggs and sugar until thick and pale creates a light structure that is essential for a fluffy cake. This technique ensures the moist Strawberry Coconut Cake you desire.

Can I make Strawberry Coconut Sponge Cakes ahead of time?

Yes, you can prepare the cakes a day in advance. Store them in an airtight container and assemble with whipped cream and strawberries just before serving to maintain their freshness.

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

To avoid common pitfalls, ensure your eggs are at room temperature before beating them, and be gentle when folding in the dry ingredients. This prevents deflating the batter, resulting in a denser cake.

Variations of Strawberry Coconut Sponge Cakes You Can Try

If you’re looking to mix things up, consider these variations: try a Vegan Strawberry Coconut Sponge Cake using plant-based ingredients or add a layer of Strawberry Coconut Cake with Cream Cheese Frosting for a richer flavor. You could also experiment with tropical fruits like mango or pineapple to create a delightful twist.