{"id":8442,"date":"2016-03-21T21:08:18","date_gmt":"2016-03-22T01:08:18","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=8442"},"modified":"2024-04-03T08:22:44","modified_gmt":"2024-04-03T13:22:44","slug":"jam-and-coconut-sponge-cake","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/jam-and-coconut-sponge-cake","title":{"rendered":"Jam and Coconut Baked Oats"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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Coconut flour<\/a><\/strong><\/span> 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<\/a><\/span><\/strong>.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

It is also worth mentioning, that you need much less Coconut flour<\/a><\/strong> in ratio compared to regular flour, because of how fibrous it is.<\/p>\n\n\n\n

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.\u00a0<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.\u00a0<\/p>\n\n\n\n

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I bake this Jam and Coconut Sponge Cake in a 4\u2033 springform pan<\/a><\/span>, <\/strong>as it is much easier to remove once baked, but a similar sized oven proof dish is fine if that is all you have. <\/strong><\/p>\n\n\n\n

You can serve this Jam and Coconut Sponge Cake with some berries of choice\u00a0and 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\u00a0custard powder , milk and then a little sukrin: 1<\/a><\/strong>\u00a0(or another sweetener) to sweeten for a custard that is not too high in cals. So scrumptious if\u00a0I fancy a really decadent dessert.<\/p>\n\n\n\n

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Looking for some other dessert or cakes? then check out these dessert recipes below:<\/p>\n\n\n\n