Coconut Sponge Cake: Lower Calorie Higher Protein Option

I’m excited to share a recipe that transports you to a tropical paradise with every bite: a light and airy coconut sponge cake layered with a creamy, luscious topping. Perfect for special occasions or simply to treat yourself, this cake is a delightful blend of flavors and textures that will impress anyone lucky enough to snag a slice!

Ingredients

For the Sponge Cake:

• 4 eggs
• ⅓ cup sugar
• ½ cup all-purpose flour
• ½ tsp baking powder
• Unsweetened coconut flakes (for garnish)

For the Punch:

• 3 tbsp water
• 2 tbsp Malibu (coconut rum)
• 2-3 tbsp coconut milk

For the Cream:

• 1 cup (8 oz) heavy whipping cream
• 2 cups (16 oz) 5% Greek yogurt
• ½ cup powdered sugar
• 1 pouch (7g) gelatin
• 3 tbsp Hot water (to dissolve gelatin)

Directions

Step 1: Make the Sponge Cake

1. Prep Your Pan: Start by preheating your oven to 350°F (175°C). Line a round 9 inch springform cake pan with parchment paper for easy removal later.
2. Mix Eggs and Sugar: In a mixing bowl of a stand up mixer, combine the eggs and sugar. Beat on medium-high speed until the mixture is thick and pale, about 5 minutes.
3. Incorporate Flour: Sift the flour and baking powder into the egg mixture, adding it spoon by spoon. Gently fold it in to maintain that lovely airy texture.
4. Add Coconut Flakes (optional): Fold in a generous amount of unsweetened coconut flakes for that tropical flair.
5. Bake: Pour the batter into your prepared cake pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.

Step 2: Prepare the Punch

While the cake is baking, mix together the rum, Malibu, and coconut milk in a bowl. This punch will soak into the sponge, adding a delicious moisture and flavor.

Step 3: Make the Cream

1. Dissolve Gelatin: Pour hot water into a small bowl and stir in the gelatin until completely dissolved. Set aside to cool slightly.
2. Mix Yogurt and Gelatin: In a separate bowl, stir the Greek yogurt until smooth. Add 1 tsp of vanilla extract. Gradually add the gelatin mixture, spoon by spoon, stirring constantly.
3. Whip Cream: In another bowl, whip the heavy cream with the powdered sugar until soft peaks form.
4. Combine: Gently fold the whipped cream into the yogurt mixture until combined. Fold in unsweetened coconut flakes. Place in the fridge for 15-30 minutes until it starts to set but is still spreadable.

Step 4: Assemble the Cake

1. Slice the Cake: Once the sponge cake has cooled, carefully remove it from the pan and cut it in half horizontally.
2. Soak the Layers: Place the bottom layer on a serving plate and moisten it generously with the prepared punch. Spread half of the creamy mixture on top.
3. Add the Top Layer: Place the second layer on top, soak it with the remaining punch, and finish by spreading the rest of the cream on top.
4. Garnish: Sprinkle unsweetened coconut flakes generously over the top for that final tropical touch.
5. Place in the fridge for 1 to 2 hours before serving for the cream to set.

Step 5: Serve and Enjoy!

Slice into your beautiful cake and serve. Each slice is a dreamy combination of coconut and creaminess that will have everyone reaching for seconds!

Nutritional Information (per slice)

• Calories: 296
• Total Fat: 9 g
• Carbohydrates: 20 g
• Protein: 9 g

Final Thoughts

This Coconut Dream Sponge Cake is not just a feast for the taste buds; it’s also a showstopper at any gathering. Whether you’re celebrating a birthday or just enjoying a sunny afternoon, this cake will bring a little sunshine into your day. Enjoy every bite, and happy baking!

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