Indulge in the moist and fluffy Strawberry Coconut Sponge Cakes, perfect for a delightful dessert experience.

Scale

1 cup of all-purpose flour

1 cup of sugar

3 eggs

½ cup of milk

½ cup of shredded coconut (sweetened or unsweetened)

1 cup of fresh strawberries

sliced

1 teaspoon of baking powder

A pinch of salt

Vanilla extract (optional for added flavor)

Preheat your oven to 350°F (175°C) and grease a baking pan.
In a large bowl, whisk together the sugar and eggs until fluffy.
Add in the milk, vanilla extract, and mix well.
Sift together the flour, baking powder, and salt, then gradually incorporate it into the wet mixture.
Fold in the shredded coconut and sliced strawberries gently until evenly distributed.
Pour the batter into the prepared baking pan and smooth out the top.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool slightly before slicing and serving.

Feel free to use either sweetened or unsweetened coconut based on your preference. Serve warm or at room temperature.

Keywords: Strawberry Coconut Sponge Cakes, dessert, sponge cake, strawberries, coconut