Description
Light and fluffy cakes combining the sweetness of strawberries with the tropical flavor of coconut, perfect for gatherings and summer treats.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 3 eggs
- ½ cup milk
- ½ cup shredded coconut (sweetened or unsweetened)
- 1 cup fresh strawberries, sliced
- 1 teaspoon baking powder
- A pinch of salt
- Vanilla extract (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and grease your cake pans.
2. In a bowl, beat the eggs and sugar until light and frothy.
3. Gradually add the milk and vanilla extract, mixing until combined.
4. Sift in the flour, baking powder, and salt, and gently fold together.
5. Stir in the shredded coconut and sliced strawberries until evenly distributed.
6. Pour the mixture into the cake pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Allow the cakes to cool before removing them from the pans.
Notes
Using room-temperature ingredients will help achieve a fluffier cake. Store cakes in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg