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Pinacolada Cake: Low calorie Healthier Cake

Indulge in this light and tropical Pina Colada Cake, a guilt-free dessert with only 190 calories per slice. Featuring a fluffy sponge cake soaked in coconut punch, topped with a refreshing pineapple jello layer, and finished with a creamy yogurt topping, this cake is a healthy treat perfect for any occasion!
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Refrigeration 3 hours
Total Time 4 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method

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

Method
 

  1. 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.
  2. Prepare Jello: Cook pineapple, blend, and mix with sugar-free pineapple jello. Refrigerate until thickened.
  3. Make Coconut Punch: Mix water, Malibu rum, and coconut milk. Pour over cooled cake.
  4. Layer Jello: Spread pineapple jello over soaked cake. Refrigerate until set.
  5. Prepare Yogurt Cream: Dissolve gelatin in hot water. Mix with Greek yogurt, whipped cream, powdered sugar, and coconut extract. Fold together.
  6. Assemble Cake: Spread yogurt cream over the jello layer. Refrigerate until fully set. Enjoy!