Spongy sweet butter coconut cake – 64 calories and 6 g protein for a generous slice

Oh hi guys, I’ve missed you soooo much! Well, maybe some of you’ve noticed that I’ve been away. I spent three extraordinary weeks in Singapore studying English and I’m telling you that I had a blast. Singapore is a splendid city for those of you who are into Asian cuisine. Theres so much to choose from and the food is really cheap (especially for me who lives in a very expensive country)

Although the trip was great, I’m done with the humid tropical heat, endless shopping and tasting new and exciting food (noodle soup with pigs guts anyone?). My final week was intense but I got soooo homesick and longed for baking, cooking, my blog, quark and proper cheese almost every day. So now I’m finally home and the jetlag seems to be almost gone and this I’m celebrating with an awesome sponge cake that I made as soon as I felt a little bit better. It contains quark (GOD I MISSED YOU SO MUCH) but quark can of course be subbed for greek- or soy yoghurt. I used this coconut quark but something like this might work as well.

This cake is really sandbox easy. The baking time is a little bit longer than most of my cakes but prepping and whisking everything together takes like no time at all. Perfect for a afternoon tea cake!

3 T corn meal (21 g)
1 T vanilla whey (5 g)
2 eggs
150 g quark cheese or greek yoghurt
1 tsp melted coconut butter (4 g)
1 1/2 tsp baking powder
1 egg white (27 g)
1 tsp coconut essence
1 tsp butter essence
A dash of salt
4 tbsp sweetener of choice (or more or less)
Coconut flakes for garnish

Preheat the oven to 350 F or 180 C. In a large bowl, blend all the dry ingredients and add all the wet. Try adding the eggs in the end so that you can taste your mixture and decide if more seasoning is necessary. When done tasting, pour the mixture into a silicone mold, garnish with some coconut flakes and bake in the middle of the oven for about 40 minutes. ENJOY!

Macros for a big slice out of 6:
Calories: 64
Fats: 2 g
Protein: 6 g
Carbs: 4 g

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25 thoughts on “Spongy sweet butter coconut cake – 64 calories and 6 g protein for a generous slice

    • Thank you so much dear! You should really consider going there! It has everything; like a mish mash of all surrounding cultures! For example, I stayed in a place that looked and felt exactly like Delhi. There were even cows on the street! But yeah, nothing felt even near as good as home does. πŸ™‚

      Liked by 1 person

  1. A world traveler and a great cook; does life get any better than this? Glad to hear your travels went well. This recipe looks unbelievable. Anyone that likes coconut is salivating as they read this blog. Keep the recipes coming. I love to learn how people from all over the world combine different ingredients into such amazing experiences for the palate!

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    • Oh there you are! Making my day once again! Thank you so much! My trip was truly inspiring and it influed my cooking a lot. Are you a fan of asian cuisine or what’s your preference? I’m really fond of the taste combinations in Asia and coconut is just another big favorite that was featured in many dishes I tried in Singapore. Traveling did wonders for me, the bored homecook. Haha πŸ™‚

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