Coconut and Chocolate Cake

I think I should call my blog Diabetic Good Baking. I love cakes and when I was diagnosed with diabetes I was terrified that I won’t be able to enjoy my Sunday cake treat with cup of coffee. Luckily reality is not that bad J There are many cakes that are suitable for diabetics and thank to sweeteners you can reduce carbohydrates content a lot. Piece of cake with 5g of carbs sounds great and tastes delicious too. It’s easy to make and if you are fun of coconut you will love this cake!

Ingredients (make 12 pieces):

For coconut base:

6 egg whites
150g desiccated coconut
Equivalent of 200g sugar (I used Splenda)
2 tbsp. potato starch
1 tsp. baking powder

For chocolate cream:

250g mascarpone cheese
3 tbsp. cocoa
Equivalent of 3 tbsp. sugar
2 tbsp. greek yogurt or cream 

Preparation:

1.    Preheat oven o 170C and line springform tin with baking paper.

2.    Whisk the egg whites to form soft peaks. Add the sugar (spoonful at the time) and continue whisking until the mixture forms stiff peaks.

3.    In a medium bowl mix coconut, potato starch and baking powder and fold it in gently.

4.    Pour the batter into baking tin and bake for about 30 minutes. Turn off the oven and leave the cake there for about an hour.

5.    For the chocolate topping mix mascarpone cheese with sweetener, cocoa and yogurt. If it’s too thick add a bit more of yogurt or cream.

6.    Spread the chocolate cream on top of cooled cake and decorate with coconut. 

Enjoy J 
 

Carbohydrates and Calories (using Splenda and Greek style yogurt):

	Whole cake	1 portion
Carbohydrates	67.5g	5.6g
Calories	2247	187

 Source: Own recipe