Coconut and Strawberry Chantilly Cream-Filled Sponge Cake

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  • 4 eggs
  • 1 cup skim milk
  • 3/4 cup oil
  • 1 tsp vanilla
  • 1 cup stevia powder vegetable sweetener
  • 2 cups flour
  • 1 tsp baking powder
  • A pinch of salt
  • 1 tbsp butter

Chantilly cream:

  • 1 cup cream, previously chilled
  • 4 tbsp syrup
  • ¼ cup grated coconut
  • 1 cup strawberries, cut into quarters


For the sponge:
Mix all the liquid ingredients in a bowl: eggs, milk, oil, and vanilla extract. Set aside.In another bowl, sieve the flour and add the baking powder, salt, and sweetener.

Add the dry ingredients into the bowl with the liquid batter and incorporate everything. Allow to rest for half an hour in the fridge.

Preheat the oven to 350°F.

Butter a baking pan and pour the sponge batter in it. Bake for 45 minutes, without opening the door, otherwise the cake will deflate.

Chantilly cream: 
Pour the cream already chilled for 12 hours in a bowl and mix for 2 minutes. Add the grated coconut and syrup tablespoons, and keep mixing. Add the chopped strawberries and incorporate in folding motion. Set aside.
Cut the sponge horizontally across its center into 2 pieces. Put one piece as the base and add the coconut and strawberry Chantilly cream on top, then cover with the other piece of sponge. Decorate with strawberry slices and chill.