Managing blood sugar levels can be a challenge, but with the right ingredients, it’s possible to create delicious dishes that help maintain balance. This Coconut Cherry Cake is not only a delightful dessert but also a culinary gem that can help combat blood sugar drops. Packed with the natural sweetness of cherries and the beneficial fats of coconut, this cake offers a healthier alternative to traditional sugar-laden treats. The coconut provides a slow-release energy source, while cherries add a touch of natural sweetness without causing rapid spikes in blood sugar. Indulge in this tasty and thoughtful creation, knowing it’s a step towards better blood sugar management.

Ingredients

For the Cake:

  • 2 1/2 cups (320g) whole wheat flour or almond flour for a lower glycemic index
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (120ml) coconut oil or olive oil
  • 1 cup (200g) coconut sugar or a sugar substitute like erythritol
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup (240ml) unsweetened coconut milk
  • 1 cup (125g) unsweetened shredded coconut
  • 1 1/2 cups (225g) fresh or frozen cherries, pitted and halved

For the Coconut Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (500g) powdered erythritol or another powdered sugar substitute
  • 1/4 cup (60ml) unsweetened coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 cup (60g) unsweetened shredded coconut, toasted (for garnish)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Prepare the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large bowl, beat the butter, coconut oil, and coconut sugar until light and fluffy.
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
    • Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
    • Fold in the shredded coconut and cherries.
  3. Bake the Cake:
    • Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
    • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  4. Prepare the Coconut Frosting:
    • In a large bowl, beat the softened butter until creamy.
    • Gradually add the powdered erythritol, one cup at a time, beating well after each addition.
    • Add the coconut milk, vanilla extract, and coconut extract. Beat until the frosting is light and fluffy.
  5. Assemble the Cake:
    • Place one cake layer on a serving plate. Spread a layer of frosting on top.
    • Place the second cake layer on top and frost the top and sides of the cake.
    • Garnish the cake with toasted shredded coconut.
  6. Serve:
    • Slice and serve the Coconut Cherry Cake at room temperature. Enjoy!

Nutritional Benefits

This Coconut Cherry Cake is thoughtfully crafted to help manage blood sugar levels:

  • Coconut Flour/Almond Flour: Lower in carbs and higher in fiber compared to traditional flour.
  • Coconut Oil: Provides healthy fats that can help slow digestion and prevent blood sugar spikes.
  • Cherries: Offer natural sweetness and antioxidants, beneficial for overall health.
  • Erythritol: A sugar substitute that doesn’t spike blood sugar levels.

Enjoy this delicious cake while supporting your efforts to maintain balanced blood sugar levels.

for more recipes click here

By lsijk

Leave a Reply

Your email address will not be published. Required fields are marked *