Description
A lower calorie coconut cake made with wholesome ingredients, packed with protein, and a delightful creamy texture.
Ingredients
- 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
- Begin by mixing the eggs and sugar on medium-high speed until fluffy and pale.
- Sift the flour and baking powder together, then gradually add this to the egg mixture, folding gently.
- Fold in the unsweetened coconut flakes to infuse the batter.
- Prepare a 9-inch round cake pan by lining it with parchment paper.
- Pour the batter into the prepared pan and bake at 350°F (175°C) for about 40 minutes.
- Allow the cake to cool completely before removing it from the pan.
- Slice the cake in half and moisten it with a flavored syrup of your choice.
- Whip the heavy cream until fluffy, combine it with Greek yogurt, and dissolve the gelatine in hot water, folding it into this mixture along with powdered sugar.
- Spread the cream mixture between the cake layers and on top. Chill in the fridge before serving.
Notes
Use room temperature ingredients for a fluffier cake. Be gentle when folding to avoid overmixing.