I came across this recipe from a lovely lady on Instagram (do check out her account if you use IG – @skinnycakesnbakes). She makes the most amazing low syn cakes and bakes!
Makes: 16 slices
Syns: 15.5 syns for the whole cake
Time Taken: around 60 minutes
Difficulty: Moderate
Jam & Coconut Sponge Ingredients
Ingredients
- 37g coconut flour
- 5 large eggs, separated
- 2 tbsp sweetener
- 1 tsp coconut essence
- 1 tsp baking powder
- 3 tbsp water
- 2 tbsp raspberry jam
- 15g dessicated coconut
Method
Pre heat the oven to gas mark 4.
Sift together the flour and baking powder. Add the egg yolks, sweetener, most of the coconut (keep some aside to decorate the cake), essence and water. Mix it altogether.
Whisk the egg whites until stiff and gently fold into the mixture.
Pour the mixture into a square 7/8 inch lined cake tin and bake for 30 minutes.
Once cooled, spread over the jam and sprinkle the remaining coconut.
Jam & Coconut Sponge
Thanks for sharing this recipe I can’t wait to make it ?
Love these coconut cakes,how long will they keep fresh in a tin,without butter. X
Love making these,how long will they keep fresh for.
Janet
Hi Janet, they should stay fresh for 3 days. We find they are finished before, never had them longer than that x
Hi Rahema
My friend and I have both tried to make this coconut sponge but without success. I found that I just had a ball of dough and then with folded the whisked egg white in it with difficulty. I dont know what I did wrong because I followed your recipe correctly, or so I thought. I must have gone wrong somewhere 😦
I’m sorry I don’t know what could have gone wrong. This is a recipe from a lady on Instagram and I haven’t had any issues. Did you maybe use a different type of flour maybe?