Raspberry Coconut Loaf Cake
I’ve been a fan of raspberry coconut cake since forever! As a kid I loved to visit our local bakery in Peshawar called “Cake Palace” to get jelly roll (that’s what we used to call it back then). When I moved to the UK, I was delighted to find M&S’s coconut and raspberry loaf. Sadly though, like most other superstore desserts, it has high sugar / calories which is not a healthy food choice especially on a regular basis. So I created a healthier version of this iconic cake with oat flour, coconut flour and protein powder—and the result is absolutely delicious! A 106g slice of this cake has only 148 calories (Protein: 9g, Carb: 13g, Fat: 7g), a massive improvement over its superstore counterpart with 435 calories (Protein: 5g, Carb: 54g, Fat: 22g). This cake is going to be my afternoon tea staple!
Serving: 148 calories per 106g slice (Recipe makes about 6.5 slices) Macros: Protein: 9g, Carb: 13g, Fat: 7g
- Eggs (large) – 3
- Oat Flour – 50g
- Coconut Flour – 15g
- Whey Protein Powder (unflavoured) – 15g
- Greek Yogurt (0% fat) – 150g
- Coconut Oil – 10g
- Raspberries (fresh) – 215g
- Sukrin (or any sweetener to taste) – 30g
- Baking Powder – 7g
- Cinnamon Powder – 1/2 tsp
- Sea Salt – 1/4 tsp
- Raspberry Jam (no artificial sweeteners, I used St. Dalfour) – 20g
- Coconut (Desiccated) – 20g
Add the eggs to a big bowl, and beat for a few minutes.
Add rest of the ingredients (except raspberries) to the bowl, and gently mix with a large spoon.
Now add raspberries, and gently fold them into the mixture.
Line a loaf pan with parchment paper, grease it with low calorie oilve oil cooking spray, and add the batter.
Bake in a pre-heated oven in the middle rack at 180 C for 30 minutes. Remove from the oven, and let it cool completely.
Spread the jam on top and then sprinkle the coconut over it. Enjoy!