Iced Vovo Cake Moist Coconut Cake

Name: Iced Vovo Cake *Moist Coconut Cake*
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: European
Ingredients: 4 eggs, at room temperature; 1 cup (250 ml) coconut cream (Ayam brand is best); ½ cup erythritol based sweetener*; 2 tsp vanilla extract; ¾ cup coconut flour; 2 tsp baking powder; ½ cup desiccated coconut; 1 cup (250 ml) coconut yoghurt, to serve; 3 cups frozen raspberries; 1 tbsp chia seeds

10 steps

Prep:30minCook:25min

Oh dayum. I have created this sugar-free iced vovo cake… ICED VOVO! Remember those? If you don’t, an iced vovo was a delicious coconut and raspberry cookie that I loved as a kid. And since I still love the flavours of coconut and raspberry together, I thought why not make an adult sugar-free cake version. I also really wanted to try a cake recipe that doesn’t rely on almond meal. Note, this recipe is really just a super moist coconut-y cake. If Iced Vovo means nothing to you, simply call this one Raspberry Coconut Cake and enjoy!

Updated at: Thu, 17 Aug 2023 03:09:48 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories170.3 kcal (9%)

Total Fat6.4 g (9%)

Carbs32.2 g (12%)

Sugars8.8 g (10%)

Protein4 g (8%)

Sodium116.9 mg (6%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

4eggs

at room temperature

1 cupcoconut cream

½ cuperythritol based sweetener

2 tspvanilla extract

¾ cupcoconut flour

2 tspbaking powder

½ cupdesiccated coconut

1 cupcoconut yoghurt

to serve

Raspberry Jam

3 cupsfrozen raspberries

1 Tbspchia seeds

Instructions

Step 1

Preheat the oven to 130°C and line a brownie tin with baking paper.

Step 2

In a large bowl, combine the eggs, coconut cream, erythritol and vanilla.

Step 3

Add in the coconut flour, baking powder and desiccated coconut.

Step 4

Spread into the lined tin and bake for 20-25 minutes or until a skewer inserted comes out clean.

Step 5

Meanwhile, make the raspberry jam.

Step 6

Place raspberries and 30ml of water in a medium sized pot and place over a high heat. Place the lid on the pot and bring to the boil.

Step 7

Remove the lid and reduce the heat to low. Allow the jam to simmer for 20-25 minutes or until water has reduced and raspberries have broken down.

Step 8

Stir in chia seeds and transfer to a jar. Leave to cool with the lid off.

Step 9

When the cake and the jam has cooled to room temperature, stir 1 tbsp of the jam into the coconut yoghurt and stir until it is pale pink.

Step 10

Spread the pink coconut yoghurt and jam over the cake in the shape of an iced vovo if desired (or simply just layer them on top of each other). Sprinkle with desiccated coconut and serve.

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