Strawberry Coconut Sponge Cake (Easy & Irresistible)

If you love light, fluffy cakes with a tropical twist, this Strawberry Coconut Sponge Cake will completely steal your heart. Every bite feels soft, airy, and gently sweet, with fresh strawberry flavor balanced by cozy coconut notes.

This recipe works beautifully when you want an easy yet elegant dessert that looks bakery-worthy without any stress. Whether you serve it for afternoon tea, a weekend treat, or a special celebration, this Strawberry Coconut Sponge Cake always feels like a little moment of joy.

Best of all, the ingredients stay simple, the steps stay beginner-friendly, and the results turn out moist, tender, and irresistible every single time.

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Ingredients for Strawberry Coconut Sponge Cake

Cake Batter

• 4 large eggs, room temperature
• ¾ cup granulated sugar (150 g)
• 1 cup all-purpose flour (125 g)
• 1 teaspoon baking powder (5 g)
• ¼ teaspoon salt (1.5 g)
• ½ cup unsweetened shredded coconut (40 g)
• ¼ cup whole milk (60 ml)
• ¼ cup vegetable oil or melted butter (60 ml)
• 1 teaspoon vanilla extract (5 ml)

Strawberry Layer / Filling

• 1½ cups fresh strawberries, finely chopped (225 g)
• 2 tablespoons granulated sugar (25 g)
• 1 teaspoon lemon juice (5 ml)

Optional Toppings

• Powdered sugar for dusting (about 2 tablespoons / 15 g)
• Extra shredded coconut for garnish (20 g)
• Fresh strawberry slices for decoration

How to Make Strawberry Coconut Sponge Cake

1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
2. Prepare the strawberries. Add the chopped strawberries, sugar, and lemon juice to a small bowl. Stir well and set aside for 10 minutes so they release their juices.
3. Whip the eggs and sugar. Add the eggs and granulated sugar to a large bowl. Beat with an electric mixer for 5–7 minutes until the mixture turns pale, thick, and triples in volume.
4. Fold in dry ingredients. Sift the flour, baking powder, and salt together. Gently fold them into the egg mixture using a spatula, working slowly to keep the batter airy.
5. Add liquids and coconut. Slowly fold in the milk, oil (or melted butter), vanilla extract, and shredded coconut until just combined. Avoid overmixing.
6. Assemble the cake. Pour half of the batter into the prepared pan. Spoon the strawberry mixture evenly over the batter, then gently cover with the remaining batter.
7. Bake the cake. Place the pan in the oven and bake for 30–35 minutes at 350°F (180°C), or until a toothpick inserted in the center comes out clean.
8. Cool completely. Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack and allow it to cool completely before decorating or serving.

Tips & Variations for Strawberry Coconut Sponge Cake

• Use room-temperature eggs to help the batter whip up extra fluffy and light.
• Fold gently, not fast. Slow, careful folding keeps the sponge airy and prevents it from collapsing.
• Drain excess strawberry juice if your strawberries are very juicy, so the cake stays soft instead of soggy.
• Swap the fruit by replacing strawberries with raspberries, chopped mango, or peaches in the same amount.
• Make it dairy-free by using coconut milk instead of regular milk and vegetable oil instead of butter.
• Boost coconut flavor by lightly toasting the shredded coconut before adding it to the batter.
• Turn it into a layer cake by slicing the sponge in half and adding whipped cream and fresh strawberries in the middle.

How to Serve Strawberry Coconut Sponge Cake

• Serve it simply with a light dusting of powdered sugar and fresh strawberry slices for an elegant, everyday dessert.
• Add whipped cream or coconut whipped cream on the side for extra softness and richness.
• Pair it with drinks like hot tea, iced coffee, coconut latte, or fresh strawberry juice.
• Dress it up for celebrations with a thin layer of vanilla glaze or cream cheese frosting and toasted coconut on top.
• Enjoy it chilled on warm days for a refreshing texture and flavor.
• Perfect for occasions like birthdays, brunch tables, afternoon tea, baby showers, or summer gatherings.

FAQs

Recipe

Yield: 1 round cake

Strawberry Coconut Sponge Cake

Print

This Strawberry Coconut Sponge Cake is light, fluffy, and delicately sweet, with fresh strawberries and soft coconut folded into a tender sponge. It’s easy, elegant, and perfect for any occasion.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients

Cake Batter

• 4 large eggs, room temperature
• ¾ cup granulated sugar (150 g)
• 1 cup all-purpose flour (125 g)
• 1 teaspoon baking powder (5 g)
• ¼ teaspoon salt (1.5 g)
• ½ cup unsweetened shredded coconut (40 g)
• ¼ cup whole milk (60 ml)
• ¼ cup vegetable oil or melted butter (60 ml)
• 1 teaspoon vanilla extract (5 ml)

Strawberry Filling

• 1½ cups fresh strawberries, finely chopped (225 g)
• 2 tablespoons granulated sugar (25 g)
• 1 teaspoon lemon juice (5 ml)

Instructions

1. Preheat the oven to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan.
   
2. Mix the chopped strawberries with sugar and lemon juice. Set aside for 10 minutes.
   
3. Beat the eggs and sugar until pale, thick, and tripled in volume.
   
4. Sift the flour, baking powder, and salt, then gently fold into the egg mixture.
   
5. Fold in the milk, oil (or butter), vanilla, and shredded coconut until just combined.
   
6. Pour half of the batter into the pan, spread the strawberry mixture evenly, then cover with remaining batter.
   
7. Bake for 30–35 minutes at 350°F (180°C) until a toothpick comes out clean.
   
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Fold gently to keep the sponge airy.

Drain excess strawberry juice if needed to prevent sogginess.

Store leftovers in an airtight container.

Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 280Total Fat: 14gCarbohydrates: 32gProtein: 6g

Nutrition information is estimated and may vary based on ingredients used.

This Strawberry Coconut Sponge Cake proves that simple ingredients can create something truly special. The soft, airy sponge, juicy strawberries, and gentle coconut flavor come together in a cake that feels light, comforting, and completely irresistible.

Whether you bake it for a cozy weekend treat, a family gathering, or a special celebration, this cake always brings smiles to the table. If you try this recipe, don’t forget to save it on Pinterest, share it with someone you love, and let me know how it turned out in the comments.

Happy baking, and enjoy every sweet slice 💗🍰