Low Calorie Pina Colada Cake Recipe: A Light Guilt-Free Dessert
Craving a tropical dessert that won’t derail your healthy eating goals? This low calorie Pina Colada Cake is the perfect solution! Light, fluffy, and packed with tropical flavors, it’s a healthier take on a classic indulgent treat. At just 190 calories per slice and nearly 6 grams of protein, this cake is a guilt-free dessert that’s perfect for parties or as a special treat any day of the week.
Why You’ll Love This Pina Colada Cake:
- Low-calorie dessert: Only 190 calories per slice!
- Has some protein: Nearly 6 grams per slice, making it a filling treat.
- Tropical flavors: A delicious combination of coconut, pineapple, and rum.
- Light and fluffy: A healthy sponge cake base without heavy ingredients.
- Low on sugar: Naturally sweetened with fresh pineapple and a sugar-free jello mix.
Ingredients for Pina Colada Cake
For the Sponge Cake:
- 4 whole eggs
- ⅓ cup sugar (70g)
- ½ cup all-purpose flour (60g)
- ½ tsp baking powder
- ½ tsp coconut extract
- ⅓ cup unsweetened coconut flakes (20g)
For the Coconut Punch:
- 1 oz water (28g)
- 1 oz Malibu coconut rum
- 1 oz coconut milk
For the Pineapple Jello:
- ½ fresh pineapple
- 1 package (13g) sugar-free pineapple jello
- ½ cup hot water (to dissolve jello)
- ½ cup cold water
For the Yogurt Cream:
- 10 oz (280g) Greek yogurt (5% fat, like Fage)
- 6 oz (170g) heavy whipping cream
- ¼ cup powdered sugar (28g)
- ½ tsp coconut extract
- 2 tsp gelatin (8g)
- 1-2 oz hot water (28g-56g) to dissolve gelatin
How to Make a low calorie Pina Colada Cake: Step-by-Step Guide
Step 1: Prepare the Pineapple for the Jello Layer
Begin by cooking fresh pineapple for the jello layer. Chop the pineapple and cook it over medium-low heat in a covered pan for about 30 minutes. The pineapple will soften and release its natural sweetness without needing any added sugar. Once cooked, blend the pineapple until smooth (or leave it in chunks for more texture). Set aside.
Pro tip: This method works great with other fruits like apples, peaches, and pears.
Step 2: Make the Sponge Cake Base
To create a light and fluffy cake base, preheat your oven to 350°F (180°C). In a large mixer bowl, whisk together 4 eggs and ⅓ cup sugar at high speed until foamy. Add ½ tsp coconut extract for that tropical flair.
Sift ½ cup flour and ½ tsp baking powder into the egg mixture, folding carefully to preserve the airiness of the batter. Stir in a pinch of salt and ⅓ cup unsweetened coconut flakes for extra coconut flavor.
Pour the batter into a 9-inch springform pan lined with parchment paper. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick comes out clean. Let the cake cool completely on a wire rack.
Step 3: Prepare the Pineapple Jello Layer
While the cake cools, dissolve 1 package of sugar-free pineapple jello in ½ cup hot water. Stir in ½ cup cold water and mix well. Add the cooked and blended pineapple to the jello and stir to combine. Refrigerate the mixture until it thickens enough to spread (about 20-30 minutes).
Step 4: Add Coconut Punch to the Cake
To add moisture and flavor, make the coconut punch by mixing 1 oz water, 1 oz Malibu coconut rum, and 1 oz coconut milk. Pour the punch evenly over the cooled sponge cake, allowing it to soak in and infuse the cake with tropical flavors.
Step 5: Layer the Pineapple Jello
Once the pineapple jello has thickened, spread it over the soaked sponge cake. Place the cake back in the fridge to set the jello completely.
Step 6: Prepare the Yogurt Cream Topping
To make the creamy topping, dissolve 2 tsp gelatin in 1 oz of hot water and set aside to cool slightly. In a separate bowl, whip 10 oz Greek yogurt, 6 oz heavy whipping cream, ¼ cup powdered sugar, and ½ tsp coconut extract until soft peaks form.
Slowly add the cooled gelatin to the yogurt mixture while stirring gently to combine. Be sure to add the gelatin slowly so it doesn’t form lumps.
Fold in the whipped cream until smooth and fluffy.
Step 7: Assemble and Chill the Cake
Spread the yogurt cream mixture evenly over the pineapple jello layer. Refrigerate the cake for 2-3 hours, or until it sets fully. For the best results, let the cake sit overnight in the fridge.
Step 8: Serve and Enjoy!
Once set, slice the cake and enjoy! Each slice is light, refreshing, and bursting with tropical flavors—without any of the guilt! This Pina Colada Cake is a perfect healthy dessert to serve at parties, gatherings, or as a treat after dinner.
Why This Pina Colada Cake is the Ultimate Healthy Dessert
- Low in Calories: At only 190 calories per slice, you can indulge without the usual dessert guilt.
- Packed with Protein: With nearly 6 grams of protein per slice, this dessert offers a satisfying, filling option that won’t spike your blood sugar.
- Naturally Sweetened: The pineapple and coconut flavors are naturally sweet, making this a healthier alternative to traditional cakes with added sugars.
- Tropical Delight: Perfect for summer parties, beach-themed events, or any time you’re craving a taste of the tropics.
Tips for Making the Perfect Pina Colada Cake
- Make Ahead: This cake tastes even better the next day, so feel free to make it ahead of time for stress-free entertaining.
- Customize It: If you prefer a different fruit flavor, swap the pineapple for other tropical fruits like mango or passionfruit.
- Serve with Toppings: Add a sprinkle of toasted coconut flakes or a drizzle of coconut cream for an extra touch of indulgence.
Conclusion: A Healthy Cake That Tastes Amazing
This Pina Colada Cake is the best of both worlds: a tropical, indulgent dessert that’s surprisingly healthy! With a light sponge cake, refreshing pineapple jello, and a creamy yogurt topping, it’s a guilt-free treat you can enjoy any time. Perfect for summer parties, gatherings, or just when you’re in the mood for something sweet, this dessert is sure to become a favorite. Give it a try and let the tropical flavors transport you to a beach paradise!
Pinacolada Cake: Low calorie Healthier Cake
Ingredients
For the Sponge Cake:
- 4 whole eggs
- ⅓ cup sugar 70g
- ½ cup all-purpose flour 60g
- ½ tsp baking powder
- ½ tsp coconut extract
- ⅓ cup unsweetened coconut flakes 20g
For the Coconut Punch:
- 1 oz water 28g
- 1 oz Malibu coconut rum
- 1 oz coconut milk
For the Pineapple Jello:
- ½ fresh pineapple
- 1 package 13g sugar-free pineapple jello
- ½ cup hot water to dissolve jello
- ½ cup cold water
For the Yogurt Cream:
- 10 oz 280g Greek yogurt (5% fat, like Fage)
- 6 oz 170g heavy whipping cream
- ¼ cup powdered sugar 28g
- ½ tsp coconut extract
- 2 tsp gelatin 8g
- 1-2 oz hot water 28g-56g to dissolve gelatin
Instructions
- Make Sponge Cake: Whisk eggs, sugar, and coconut extract. Fold in flour, baking powder, and coconut flakes. Bake at 350°F (180°C) for 25-30 minutes. Cool.
- Prepare Jello: Cook pineapple, blend, and mix with sugar-free pineapple jello. Refrigerate until thickened.
- Make Coconut Punch: Mix water, Malibu rum, and coconut milk. Pour over cooled cake.
- Layer Jello: Spread pineapple jello over soaked cake. Refrigerate until set.
- Prepare Yogurt Cream: Dissolve gelatin in hot water. Mix with Greek yogurt, whipped cream, powdered sugar, and coconut extract. Fold together.
- Assemble Cake: Spread yogurt cream over the jello layer. Refrigerate until fully set. Enjoy!
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