Description
A lower calorie, higher protein coconut cake that is moist, fluffy, and rich in flavor — perfect for a healthy dessert.
Ingredients
Scale
- 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