Best-ever coconut and blackcurrant slices

The same delicious flavours and textures of the childhood favourite made lighter by swapping butter for yoghurt and with a little less sugar. This is a retro treat that the whole family won’t be able to get enough of! Perfect for a vintage afternoon tea too!

200g unsweetened desiccated coconut
95g almond flour
3 eggs
60g coconut sugar (or caster sugar)
2 tbsp of honey
90g low fat Greek yoghurt
1 tsp of vanilla extract
Pinch of salt

For the topping:
4 tbsp of Streamline reduced sugar blackcurrant jam
3 tbsp desiccated coconut

Pre heat oven to 180c

Separate the egg whites and egg yolks; whisk the egg whites until you get stiff peaks.

Mix the egg yolks, vanilla extract and coconut sugar until it creates a creamy texture. Do this for about 2 min as this will help air get into the cake batter and will make cake soft and fluffy; then add the Greek yoghurt and honey. Beat together for a further 1 -2 min.

In a medium bowl add desiccated coconut and almond flour, baking powder and a pinch of salt; mix to combine. Add the wet ingredients and mix thoroughly.

Add the egg whites, one tablespoon at a time and fold in gently (do not over mix!).

Pour the batter in a 7 x 5in baking tray. Make sure to layer with baking paper, spray with oil and then pour the mixture for easy removal.

Bake at 180c for 30-35 min or until a fork comes clean.

Once the cake is completely cooled down, add a layer of blackcurrant jam on top and sprinkle some coconut to give an extra crunch!

  • Prep time 10 Minutes
  • Cook time 35 Minutes
  • Yield 8
  • Skill level easy

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