Jam and Coconut Sponge Baked Oats - a delicious journey back to childhood with this oat based coconut sponge, topped with sweet jam and shredded coconut.
Does anyone remember the Jam and Coconut Sponge Cake you used to get for school dinners, usually served with a warm thick custard? oddly it popped into my head recently, along with Gypsy Tart (only those of you from the Kent/South London area will probably know what that is) - they were two of my favourite desserts at school.
So when I recently had a craving for Jam and Coconut Sponge Cake, it just seemed standard that I should come up with a version that can be enjoyed on Slimming while not breaking the daily bank.
The cake part of this Jam and Coconut Sponge Cake is not overly sweet, I did this deliberately because I find then once you add the sweet jam topping the sweetness is just right.
Coconut flour is becoming pretty popular, especially among those who are gluten-free, and for that reason, you will find it at most grocery stores and on Amazon.
Bob Mills, Trader Joes or Sukrin are my preferred brands of coconut flour, some can have a texture that is too grainy or an odd flavour.
It is also worth mentioning, that you need much less Coconut flour in ratio compared to regular flour, because of how fibrous it is.
For this reason, you can't substitute regular flour for coconut flour, because you would need more quantity of regular flour and of course that will then bump the cals up quite a bit.
I personally don't like coconut flour on it's own as a starch/flour, it can have an odd texture, but combined with a another flour or starch, it is perfect and yields a lovely sponge cake.
For blitzing the oats, you can use either a food processor or a blender. I often see comments that blitzing oats is a tweak, but this is actually untrue.
Tweaks refer to free foods and when you use them in place of a ingredient, so, for example, using couscous for a cake or making Dorito style snacks from lasagne sheets.
I bake this Jam and Coconut Sponge Cake in a 4″ springform pan, as it is much easier to remove once baked, but a similar sized oven proof dish is fine if that is all you have.
You can serve this Jam and Coconut Sponge Cake with some berries of choice and yoghurt or if you want to make this really decadent top with some light cream or even some custard for few additional calories. I use 1 tbs of custard powder , milk and then a little sukrin: 1 (or another sweetener) to sweeten for a custard that is not too high in cals. So scrumptious if I fancy a really decadent dessert.
Looking for some other dessert or cakes? then check out these dessert recipes below:
- Banana Chocolate Chip Muffins
- Chocolate Mousse
- Cinnamon Sugar Pita Chips
- Cheesecake Dip with Apple Nachos
- Raspberry and Lemon Sponge Cake
- White Chocolate Frozen Yoghurt
- Baked Vanilla Cheesecake
- Toffee Banana Chocolate Weetabix Cake
- Mini Oreo Baked Cheesecakes
- Squidgy Chocolate Brownie Cake
- Chocolate Bread Pudding with Raspberries and Melted White Chocolate
- American Style Pancakes
- Baked White Chocolate Rice Pudding
or head on over to my FULL RECIPE INDEX with over 850 delicious Slimming and Weight Watchers recipes all fully searchable by meal type, ingredients or WW Smart points etc
Now if only I could come up with a Slimming friendly Gypsy Tart - who knows? Watch this space!!
Kitchen Items used in this Jam and Coconut Cake:
- kitchen scales
- 4″ springform pan or similar sized oven proof dish
- blender or food processor
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Spatula
- Whisk
Recipe Card
Jam and Coconut Sponge Cake
Enjoy this delicius Jam and Coconut Baked Oats for breakfast or Dessert
Ingredients
- 40g (1.5oz) of oats
- 1.5 tbs of granulated sweetener
- 1 tsp of coconut extract
- 100g (⅓ cup) of fat-free plain yoghurt
- 1 tablespoon of coconut flour
- 1 teaspoon of baking powder
- 1 egg
- 1 tablespoon of raspberry or strawberry fruit spread
- ½ tbs of unsweetened shredded coconut
- Coconut spray oil
Instructions
- Preheat oven to 180c or 350f (gas mark 4)
- Add the oats to blender and blend till smooth
- Add the coconut flour, baking powder and sukrin: 1 and mix to combine.
- Add the egg, yoghurt and coconut extract and whisk to a smooth batter.
- Pour into a small 4 inch spring form pan or oven proof dish greased with coconut spray oil and bake approx 30 mins until lightly golden and skewer entered into the centre comes out clean.
- Allow to cool
- Add the fruit spread to the top of the cake and spread across with a spatula.
- Sprinkle with the unsweetened shredded coconut.
- Enjoy as it is or serve with yoghurt, cream or custard and some berries.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 1 Serving Size 1 servingAmount Per Serving Calories 360Total Fat 9.4gSaturated Fat 3.5gCholesterol 187mgSodium 618mgCarbohydrates 53gFiber 5.8gSugar 18.5gProtein 16g
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
plasterer bristol says
We made this yesterday and boy was it good. Thanks for sharing this. Simon
Pat Cooke says
We had this tonight between us for dessert with some syn free custard, it was soooo scrummy, it is the best version of this recipe that I have tasted.
Gillian Vicary says
I normally make this with beaten egg whites, but your recipe is much better with added oats.,
Vivienne Pennington says
This was delicious
Made it as recipe. Next time will try separating the egg and folding in the white. May make it lighter?
Felicia says
I made this tonight and it was so easy and delicious. Was thinking about putting some coconut in the mixture to give it that extra coconut taste but than I must admit I did not have coconut extract so just used vnilla instead.
Vivienne says
Think I’m going to have to buy the sukrin. Just made this and the taste has ruined it.
I have made it with half spoon sugar and it wasn’t too bad. This one made with all sweetener . And had to smother it in black currents.
Shevy (Slimming Eats) says
Oh no that's a shame, Vivienne. I must admit I hate the taste of artificial sweeteners, so don't ever use them and up until discovering sukrin I would just use honey or maple syrup and syn it. Sukrin has totally saved the day as far as baking goes.
Stacey says
I can’t seem to find coconut extract anywhere, has anyone made it without the extract or used an alternative?
Shevy (Slimming Eats) says
you can find it on Amazon but can omit if you can't get it, or use vanilla, it just won't have quite as strong the coconut flavour.
Liz stitt says
If you dont have coconut flour what other flour can I use thanx
Shevy (Slimming Eats) says
high coconut flour is very fibrous, so you need less compared to other flours, therefore I wouldn't recommend replacing with another flour as you'd need more of a quantity.
Joan says
Just delicious and yes omg gypsy tart I remember well. My favourite. Good ole Kentish puds
June says
Wish there was a sun free gypsy tart. Brings back school dinner memories.
Siobhan (Slimming Eats) says
I know right, gypsy tart is so so good but so so high in calories. That pastry and all that sugar/evaporated milk.