Go Back

Strawberry Coconut Sponge Cakes

These Strawberry Coconut Sponge Cakes are light, fluffy mini cakes layered with coconut cream and fresh strawberries. A fresh and easy dessert recipe perfect for strawberry lovers and elegant sweet treats.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Sponge Cake
  • 4 eggs
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Coconut Cream Filling
  • 1 cup heavy cream
  • 1/2 cup coconut cream
  • 2 tablespoons powdered sugar
  • 1/2 cup shredded coconut
  • Filling & Topping
  • 2 cups fresh strawberries sliced
  • Extra shredded coconut for garnish

Method
 

  1. Preheat oven to 350°F (175°C). Line a tray with parchment paper.
  2. Beat eggs and sugar until pale and fluffy. Add vanilla.
  3. Gently fold in flour and salt.
  4. Spread batter and bake for 10–12 minutes. Cool completely.
  5. Whip heavy cream, coconut cream, and powdered sugar to soft peaks. Fold in shredded coconut.
  6. Cut sponge into rounds. Layer sponge, coconut cream, and strawberries.
  7. Garnish with extra coconut and strawberries. Chill before serving.

Notes

Do not overmix to keep sponge airy.
Use ripe strawberries for best flavor.
Toast coconut for extra texture.