If you like coconut, you are going to LOVE this cake! I couldn’t cram any more coconut into this sucker if I tried! The inspiration for this frenzy of coconut is from my sister-in-law, Jess, though she doesn’t know it yet.
Last week when she and my brother-in-law were visiting, my husband and in-laws took them to a local chocolate shop that sells “bloopers” in a big box. They bought a 3 pound box and the family (not me peeps, I stayed strong!) whittled it down to nothing in a matter of days!
I looked on with great amusement that first night as my husband and Jess searched tirelessly for the holy grail of the blooper box – the elusive coconut filled. They kept trying but turned up chocolate creme filling and acky orange nougats most of the time.
Of course once you bite it you have to eat it! That’s the rule, and everybody knows it! I laughed as they groaned each time, powered it down, and went on to the next one. Matt finally scored a coconut, which renewed Jess’s resolve to keep trying, but to no avail. That lone coconut chocolate was the only one in the entire box!
Days later when they’d finally eaten all of them, that single paltry coconut chocolate was still reminisced about triumphantly by Matt, and bitterly by Jess. It’s become one of those family stories that will get retold a hundred times (no doubt becoming highly exaggerated), and be laughed about for years to come.
So it was with coconut on the brain that I headed into my kitchen on Friday. My original plan was to try to recreate a sugar free version of the coconut filled chocolate – which I will still probably do at some point. But when I made the filling it was so good that it reminded me of classic coconut cake and so I went to work.
I started with the cream cheese pancake recipe to which I added coconut cream, coconut flour, and coconut flavored sugar free syrup. The filling was made with dessicated (dried) unsweetened coconut, which I reconstituted in coconut cream and more of the sugar free coconut flavored syrup.
The “frosting” is made with whipped cream, more coconut cream and you guessed it, sf coconut flavored syrup. Finally, if you had any doubt about what kind of cake this was, I toasted more of the dried coconut and patted it into the sides. And oh man is it good!
The “cake” layer is very much like a sponge cake in texture and I’ll be experimenting with it more in the future because I can already see a ton of other possibilities for it! The best part? I “baked” it in the microwave and it took less than five minutes! Instant gratification people, I’m all about it! And this cake delivered – it was pure coconutty deliciousness!Print
- For the cake layer:
- 4 oz cream cheese, softened
- 3 eggs
- 1 Tbsp coconut cream
- 1 Tbsp sf coconut flavored syrup
- 2 Tbsp coconut flour
- For the coconut filling:
- 1 cup dried unsweetened coconut
- 1/2 cup coconut cream
- 3 Tbsp sf coconut flavored syrup
- For the frosting:
- 1 cup heavy whipping cream
- 1 Tbsp sf coconut flavored syrup
- 1 tsp stevia powder
- 1/4 cup coconut cream
- To make the cake: Combine all of the ingredients in a blender on medium speed until smooth. If it’s really frothy, let it rest for a few minutes while you make the filling. Then pour half of it into a greased 8 x 8 microwave safe dish. I used a square glass pyrex dish.
- Cook in the microwave for 3 minutes or until firm all the way across. Flip out of the dish onto a plate or cutting board. Regrease and repeat with the remaining batter.
- Cut each square into 3 rows by 3 rows giving you 9 squares per pan or 18 squares total. You’ll have two squares leftover. Alternatively you could double the recipe and make one large 9 x 9 cake with four layers in any shape.
- For the filling: Combine all the ingredients in a medium bowl and let sit for 10 minutes before using so all of the liquid can be absorbed. If you want it looser you could add more coconut cream to get the right consistency.
- For the frosting: Whip the heavy cream almost completely before adding the coconut cream, sf coconut syrup and stevia. Once you’ve added it keep whipping until the cream holds it’s shape easily.
- To assemble: Lay one square of cake on each plate and place about one tablespoon of filling in the center of each square. Spread to the edges and cover with another square of cake, repeating until you have four layers of cake.
- Frost the top cake layer and sides with the whipped cream and decorate as desired.
P.F. Coconut Cake: 480 calories, 20g fat (3g trans fat), 69g net carbs (50g sugar), 2g protein
- Category: Dessert
- Cuisine: Cake
- Calories: 543
- Fat: 51g
- Trans Fat: 0g
- Carbohydrates: 7g net
- Protein: 11g
This may seem like a lot of steps but they are easy and it all comes together very quickly so don’t be intimidated! It’s worth it I promise! I used Torani brand sugar free coconut syrup but there may be others. If you can’t get it, replace it with sweetener for half of the called for quantity and then adjust for taste.
You could replace the coconut flour with almond flour or protein powder I suspect, but I can’t guarantee that it will work as well. Coconut cream can be found at Asian or Indian markets, online, or possibly in some grocery stores. You can replace that with full fat coconut milk, but again, I haven’t actually tried it so no guarantees!
If you guys try substituting, please do share with the rest of us so others can benefit from your experiences – and as always, I welcome and look forward to your feedback! M-
*Update: Ok so this morning I calculated the nutrition info, but please remember that these are approximate and in fact I think are higher than actual because you won’t use all of the cake or frosting to make the four mini cakes. Each cake is a VERY generous serving – I ate half of one the first day and finished it the next day (for breakfast….mmmm). For comparison purposes, I got the nutrition info from CalorieKing for a similar amount (2 servings of theirs) of the Pepperidge Farm coconut cake.
Now go forth and eat cake – in moderation of course! :)