Coconut Cake: Lower Calorie Higher Protein Dessert
This sponge cake recipe is light and airy, low in sugar, very little flour - a very good option for a dessert. The frosting is my version of a heavier recipe. I replaced mascarpone cheese with Greek yogurt and added just enough whipped cream to make it delicious but not too heavy.
Ingredients
Sponge cake
- 4 eggs
- ⅓ cup sugar 70 g
- ½ cup flour 60 g
- ½ tsp baking powder
- ⅔ cup Unsweetened coconut flakes 40 g
Punch
- 3 tbsp Water 45 g
- 1 tbsp 1 oz Malibu 28 g
- 2 tbsp 1.2 oz Coconut milk 35 g
- Mix all together
Cream
- 1 cup 8 oz heavy whipping cream
- 2 cups 5% Greek yogurt
- ½ cup powdered sugar
- 1 gelatine pouch 7g (2.5 tsp)
- 3 tbsp Hot water to dissolve gelatine 45 g
Instructions
- Mix eggs with sugar on medium high speed
- Sift flour and baking powder spoon by spoon into the eggs and fold the flour in
- Fold in unsweetened coconut cakes
- I am using a round 9 inch cake pan. I lined it with parchment paper for easy removal
- Pour the batter and bake for 40 minutes at 350F
- Let it cool completely. You can remove it from the pan after the cake is cool enough to handle.
- After it cooled completely, cut the cake in half
- Moisten it with the punch (optional)
CREAM
- Pour hot water into gelatine and stir until completely dissolved
- Set it aside to cool slightly
- Stir the yogurt until smooth, add gelatine slowly, spoon by spoon and stir constantly while pouring
- Whip the cream with sugar
- Fold whipped cream into the yogurt and cool in the fridge until it starts to set but it is still loose (15-30 minutes) Keep an eye on it. I want it to be spreadable: not runny and not firm.
- Spread half of the cream over the first layer of the soaked cake, cover with the second layer, soak it with the rest of the punch and spread the rest of the cream.
- Sprinkle coconut flakes on top