Hello baking buddies! Today, I’m thrilled to share something truly special with you: a Coconut Cake that boasts lower calories and higher protein. This cake is like a tropical getaway on your dessert plate. Imagine moist, fluffy cake combined with the rich, sweet flavor of coconut, and all of this guilt-free! Life is too short for boring desserts, and this coconut cake is here to prove that indulgence can also be health-conscious. So, grab your mixing bowl, and let’s dive into this delicious recipe together!
Why You’ll Love This Coconut Cake
You might wonder, what sets this coconut cake apart from the rest? Well, let me sprinkle a little magic on that thought. First and foremost, it’s lower in calories, meaning you can enjoy a generous slice without feeling the weight of guilt! Secondly, it’s packed with protein, making it a satisfying treat. Whether you’re looking for a post-workout reward or a sweet addition to your afternoon tea, this cake has you covered.
The secret lies in the carefully chosen ingredients that leave you with a moist cake while maintaining a healthy profile. Combine the delightful texture from the coconut flakes with the rich creaminess from Greek yogurt, and you’ll understand why this cake deserves a spot in your dessert rotation. Are you ready to make those sweet dreams come true? Let’s get baking!
Step-by-Step: Making Coconut Cake
Ingredients:
To whip up this delightful Coconut Cake, here’s what you’ll need:
- 4 eggs
- ⅓ cup sugar (70 g)
- ½ cup flour (60 g)
- ½ tsp baking powder
- ⅔ cup unsweetened coconut flakes (40 g)
- 3 tbsp water (45 g)
- 1 tbsp Malibu (1 oz or 28 g)
- 2 tbsp coconut milk (1.2 oz or 35 g)
- 1 cup heavy whipping cream (8 oz)
- 2 cups Greek yogurt (5%)
- ½ cup powdered sugar
- 1 gelatine pouch (7 g or about 2.5 tsp)
- 3 tbsp hot water to dissolve gelatine (45 g)
Directions:
Now, let’s get into the fun part – the actual making of the cake!
- Mix the Eggs and Sugar: Start by mixing the eggs with the sugar on medium-high speed. Beat them until they’re beautifully fluffy and pale.
- Sift the Dry Ingredients: In a separate bowl, sift the flour and baking powder together. Gradually add this dry mixture to the egg and sugar blend. Fold it gently to keep that airiness in the batter.
- Add the Coconut: Next, fold in those luscious unsweetened coconut flakes. This is where the tropical vibe really comes to life!
- Prepare the Cake Pan: Grab a 9-inch round cake pan, and line it with parchment paper to ensure easy removal later.
- Bake: Pour the batter into the prepared pan and bake in a preheated oven at 350°F (175°C) for about 40 minutes, or until it’s golden brown and a toothpick inserted comes out clean.
- Cool Down: Let the cake cool completely before removing it from the pan. Patience is a virtue here, my friends!
- Moisten (Optional): Once cooled, slice the cake in half and moisten it with a punch of syrup. This is entirely optional, but it adds an additional layer of flavor!
- Prepare the Cream: In another bowl, whip the heavy cream until fluffy. Combine it with Greek yogurt and mix well. Dissolve the gelatine pouch in hot water and fold that into the cream mixture along with the powdered sugar. Mix until well combined.
- Assemble the Cake: Spread the cream mixture between the two layers of cake and on top. Let it chill in the fridge for a bit if you can!
Best Ways to Serve Coconut Cake
Now that you’ve created this stunning cake, let’s talk presentation! The best way to serve this Coconut Cake is to slice it into generous pieces and perhaps add a little extra coconut flake on top for garnish. You could also serve it with a drizzle of dark chocolate sauce for that intriguing contrast. Pair it with some fresh berries for a delightful burst of color and flavor. Whatever your choice, this cake is sure to impress!
Keeping Your Coconut Cake Fresh
Storing your Coconut Cake properly will keep it fresh and ready for whenever those sweet cravings strike! Here are a few tips:
- Refrigeration: Since this cake has cream and yogurt, it’s best to keep it in the fridge.
- Covering: Make sure to cover it well with plastic wrap or place it in an airtight container to prevent it from drying out.
- Storage Duration: Enjoy the cake within 3-5 days of baking for the best taste and texture.
Expert Tips for Perfect Coconut Cake
- Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature for a smoother batter.
- Don’t Overmix: When folding in the flour and coconut, be gentle so you don’t deflate the batter.
- Baking Test: Make sure to check on your cake a few minutes before the baking time is up. All ovens differ, and you want to catch it when it’s perfectly baked, not overdone!
- Gelatine: The gelatine will help stabilize the cream layer, giving you that perfect texture without excess melting.
Delicious Variations of Coconut Cake
If you want to put a fun twist on your Coconut Cake, consider trying these variations:
- Add Citrus: Incorporate some lemon or lime zest to the batter for a refreshing zing.
- Chocolate Twist: Fold in cocoa powder with the flour to have a chocolate-coconut fusion.
- Tropical Fruits: Top with fresh pineapple or mango for an extra tropical flair.
FAQs
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend, and ensure that all other ingredients are gluten-free.
Can this cake be made in advance?
Yes, this cake actually gets better after a day in the fridge as the flavors meld together. Just make sure to store it properly!
How do I tackle the whipped cream if I’m not great at it?
If whipping cream isn’t your strong suit, consider using store-bought whipped cream or a dairy-free alternative that suits your diet.
There you have it, a delightful Banana Coconut Cake that is not only lower in calories but also a protein-packed treat! So, what are you waiting for? It’s time to bake, enjoy, and feel good about every sweet moment. Happy baking!
Print
Coconut Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Low-Calorie, High-Protein
Description
A lower calorie, higher protein coconut cake that is moist, fluffy, and rich in flavor — perfect for a healthy dessert.
Ingredients
- 4 eggs
- ⅓ cup sugar (70 g)
- ½ cup flour (60 g)
- ½ tsp baking powder
- ⅔ cup unsweetened coconut flakes (40 g)
- 3 tbsp water (45 g)
- 1 tbsp Malibu (1 oz or 28 g)
- 2 tbsp coconut milk (1.2 oz or 35 g)
- 1 cup heavy whipping cream (8 oz)
- 2 cups Greek yogurt (5%)
- ½ cup powdered sugar
- 1 gelatine pouch (7 g or about 2.5 tsp)
- 3 tbsp hot water to dissolve gelatine (45 g)
Instructions
- Mix the eggs and sugar on medium-high speed until fluffy and pale.
- Sift the flour and baking powder together in a separate bowl and gradually add it to the egg mixture, folding gently.
- Fold in the unsweetened coconut flakes.
- Prepare a 9-inch round cake pan lined with parchment paper.
- Pour the batter into the prepared pan and bake at 350°F (175°C) for about 40 minutes.
- Cool the cake completely before removing it from the pan.
- Optionally, slice the cake in half and moisten it with a flavored syrup.
- Whip the heavy cream until fluffy, combine with Greek yogurt, dissolve the gelatine in hot water, and fold into the cream mixture with the powdered sugar.
- Spread the cream mixture between the cake layers and on top. Chill in the fridge before serving.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg