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 World while not breaking the daily syn 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.
I use oats as part of my Healthy Extra B and then syn a little Coconut flour, to get the sponge cake just perfect.
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 syns 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. Oats are a measured amount as part of your healthy extra B choice, so you can't ever have more than your allowance. They have the same nutritional value regardless.
Tweaks refer to free foods and when you use them in place of a synned ingredient, so, for example, using couscous for a cake or making Dorito style snacks from lasagne sheets.
I bake this Low Syn 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 low syn custard for few additional syns. I use 1 tbs of custard powder (2 syns), milk from my Healthy Extra A and then a little sukrin: 1 (or another sweetener) to sweeten for a custard that is not too high in syns. 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 World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value or WW Smart points etc
Now if only I could come up with a Slimming World friendly Gypsy Tart - who knows? Watch this space!!
Kitchen Items used in this Low Syn 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