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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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