Light sponge, fruity raspberry jelly, and a snowy sprinkle of coconut—this low-syn treat is perfect for satisfying your sweet tooth without breaking your plan.
⏱️ Servings & Timing
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Chill Time: 1 hour (for jelly to set)
- Total Time: ~1 hr 45 mins
- Servings: 16 slices
- Dietary Tags: Low-Syn | Slimming World Friendly | Light Dessert | Dairy-Free Option
🛒 Ingredients List
- Self-raising flour (or plain flour + baking powder)
- Eggs
- Granulated sweetener (suitable for baking, e.g. erythritol, Sukrin, or Canderel Sugarly)
- Vanilla extract
- Fat-free natural yogurt or quark
- Sugar-free raspberry jelly crystals
- Boiling water
- Cold water
- Desiccated coconut (reduced-fat if desired)
- Optional: ready-made low-fat custard or no-added-sugar custard (for serving)
👩🍳 Instructions
- Preheat Oven: Set your oven to 180°C (350°F). Line a square baking tin with parchment.
-
Make the Sponge:
- Whisk 4 eggs with sweetener until light and fluffy.
- Gently fold in 40g self-raising flour and 1 tsp vanilla extract.
- Add 2 tbsp fat-free yogurt for moisture.
- Bake: Pour the batter into the tin. Bake for 25–30 minutes, or until golden and springy. Let cool.
- Mix the Jelly: Dissolve 1 pack of sugar-free raspberry jelly in ½ cup boiling water. Add ½ cup cold water. Let it cool slightly.
-
Top the Cake:
- Leave sponge in the tin. Pour jelly slowly over the cooled sponge.
- Sprinkle 2 tbsp desiccated coconut evenly over the top.
- Chill: Refrigerate for at least 1 hour until the jelly is set.
- Slice & Serve: Cut into 16 squares. Serve as-is or with a splash of light custard!
📝 Additional Notes
- Each slice is under 1 syn (using syn-free sweetener and 1 syn per tbsp of coconut, divided across 16 servings).
- For zero-syn custard, use a recipe with egg, sweetener, and skim milk.
📷 Brief Introduction
This raspberry & coconut cake brings back childhood memories—but it’s Slimming World friendly! Light, fluffy, and just sweet enough, it’s my go-to when I want a dessert that won’t derail my goals. And trust me, it doesn’t taste “diet” at all.
🔪 Step-by-Step Cooking Guide
🍳 Step 1: Make the Sponge
- Beat 4 large eggs with 3–4 tbsp sweetener until tripled in volume.
- Gently fold in sifted flour and yogurt until combined.
Tip: Use a metal spoon and fold gently to avoid losing air.
🔥 Step 2: Bake
- Pour into lined tin.
- Bake for 25–30 mins until golden and a skewer comes out clean.
- Cool completely in the tin.
🍓 Step 3: Prepare Jelly Topping
- Mix jelly crystals with 125ml boiling water. Stir to dissolve.
- Add 125ml cold water. Let it cool but not set.
🥥 Step 4: Assemble
- Pour cooled jelly gently over sponge (still in tin).
- Sprinkle coconut on top before jelly sets.
❄️ Step 5: Chill & Slice
- Refrigerate until jelly is fully set (at least 1 hour).
- Slice into 16 even squares. Enjoy cold!
🥄 Ingredient Details & Substitution Tips
Ingredient Notes
- Flour: Self-raising keeps it light. You can use plain with 1 tsp baking powder.
- Sweetener: Choose one meant for baking (not table-top style), like erythritol or Sukrin.
- Yogurt: Greek-style fat-free yogurt gives extra moisture.
- Jelly: Go for sugar-free raspberry or strawberry flavor.
Substitutions
- No yogurt? Use quark or fat-free fromage frais.
- Coconut-free version: Top with fruit instead—like sliced strawberries or raspberries.
- Dairy-Free? Use a dairy-free yogurt and jelly brand.
🍴 Variations & Serving Suggestions
Flavor Variations
- Use lemon jelly + lemon zest for a citrus twist.
- Replace jelly with a layer of warmed raspberry jam (low sugar) and cool to set.
Dietary Tweaks
- Make it Gluten-Free: Swap flour for a 1:1 gluten-free baking blend.
- Lower Syn Option: Reduce coconut to 1 tbsp for even fewer syns.
Serving Ideas
- Serve with a drizzle of light custard.
- Delicious with a cup of tea or as an afternoon snack.
- Great as a light dessert after dinner.
❄️ Storage & Make-Ahead Info
Storage
- Store covered in the fridge for up to 4 days.
- Do not freeze—jelly texture will change.
Make-Ahead
- Bake the sponge a day ahead and top with jelly right before serving day.
Shelf Life
- Best eaten within 2 days for ideal texture.
🔍 Nutrition Facts (Per Slice, Estimated)
- Calories: ~60 kcal
- Carbs: ~7g
- Protein: ~3g
- Fat: ~2g
- Syns: ~0.8 syns per slice (based on 2 tbsp coconut total)
❓ FAQs
Q: Can I freeze this cake?
Not recommended—jelly doesn’t freeze well and will become watery.
Q: Can I use jam instead of jelly?
Yes! Warm 2 tbsp low-sugar jam and spread it over the sponge. It won’t set as firm, but it’s delicious.
Q: Is this a Slimming World recipe?
Yes, it’s inspired by Slimming World principles. Always count syns based on your ingredients.
🧡 Behind the Recipe
I started making this cake when I was craving a nostalgic school-dinner-style dessert but didn’t want to undo all my healthy eating efforts. The combo of raspberry and coconut just hits that sweet spot—literally—and now it’s a fridge staple in my house.
💬 Let’s Chat!
Have you made a different flavor variation? Share your version in the comments or tag me in your photos—I love seeing your takes on this!
📣 Call-to-Action
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Stay sweet—without the guilt!
