Coconut and Lemon Curd Cake

  • 40MINS
  • 40MINS
  • 146KCAL

Our slimming friendly Coconut and Lemon Curd Cake is a slice of proper cake and delicious whether you're calorie counting or following a plan like Weight Watchers.

NutritionPer Serving

  • Calories146
  • Carbs7g
  • Protein6g
  • Fat3g
  • Saturates1g
  • Sugars7g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

Our Coconut and Lemon Curd Cake is so tasty that you’d never guess it was slimming friendly! It’s delicious whether you’re calorie counting or following a plan like Weight Watchers.

We came across the original recipe for this cake and it wasn’t very slimming friendly, so we decided to make a few changes!

We replaced coconut milk with low fat yoghurt, and substituted half the honey for Sweet Freedom Fruit Syrup Dark.

This Coconut and Lemon Curd Cake isn’t too dry and the texture is similar to a normal sponge cake, but a little denser because of the coconut flour. It would also make a great base for other flavours so why not experiment a bit?

You can keep the cake in the fridge for a day or so, but it is best eaten as soon as possible.

What diets is this Coconut and Lemon Curd Cake suitable for?

This Coconut and Lemon Curd Cake recipe is suitable for gluten free diets.

It can be made dairy free as long as you swap out the following ingredients for dairy free versions;

  • Greek yoghurt
  • Quark

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Coconut and Lemon Curd Cake recipe?

  • You need to count 5 Points per portion of this Coconut and Lemon Curd Cake recipe if you’re on WW Green.
  • You need to count 4 Points per portion of this Coconut and Lemon Curd Cake recipe if you’re on WW Blue.
  • You need to count 4 Points per portion of this Coconut and Lemon Curd Cake recipe if you’re on WW Purple.

Do you need any special ingredients to make Coconut and Lemon Curd Cake?

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Coconut flour

Coconut flour is great to use as a substitute for normal flour. Since Coconut flour is rich in fibre, it absorbs more liquid than most other flours.

This means that you can reduce the amount of coconut flour when you use it instead of regular wheat flour.

It’s important to note that not all coconut flours are the same. Different brands can vary in density, they can have slightly different absorption abilities, and they also differ in their nutritional values, so it’s important to check.

What is Sukrin 1?

Sukrin 1 doesn’t have that strange aftertaste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this Coconut and Lemon Curd Cake.

We also use Sukrin Icing which is an all-natural granulated sweetener alternative to icing sugar with zero calories.

Sukrin Icing doesn’t have that strange aftertaste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to regular icing sugar – which makes it really easy to substitute in recipes like this Coconut and Lemon Curd Cake.

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

The tin

We baked this cake in an 8″ loose base tin similar to this one.

Finally, a pretty good alternative to honey or golden syrup is Sweet Freedom Dark Natural Sweetener. Perfect for this Coconut and Lemon Curd Cake. You can buy it from Amazon.

This post contains affiliate links: what this means

We use Sukrin Coconut Flour which you can buy here on Amazon.

We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin 1 over on Amazon UK.

You can grab Sukrin Icing over on Amazon UK as well.

That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

You can use this 8″ loose base tin to make the Coconut and Lemon Curd Cake

You can buy Sweet Freedom Dark Natural Sweetener here on Amazon

How many calories are in this Coconut and Lemon Curd Cake?

There are 146 calories per portion in this Coconut and Lemon Curd Cake, which means it falls into our Everyday Light category.

This Coconut and Lemon Curd Cake is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

To make the cake

Step 1

Preheat oven to 180°C. Line the bottom of an 8″ loose base cake tin, and spray with low calorie cooking spray. Spray the sides of the tin as well.

Step 2

Beat eggs, honey, Sweet Freedom Syrup, vanilla and yoghurt until well combined.

Step 3

In another dry bowl, combine all dry ingredients together.

Step 4

Combine the wet with the dry ingredients, and stir until everything is evenly mixed.

Step 5

Allow it to sit for 2 or 3 minutes to let the coconut flour soak up some of the wet ingredients. The batter will be thick, but pourable.

Step 6

Pour the batter into a prepared pan. Bake in the centre of the oven for 35-40 minutes.

Step 7

Allow to cool for half an hour before carefully separating the sides of the cake from the pan, then inverting onto a cooling rack.

Step 8

The cake should cool completely before you cut it in half to layer it. Also, the flavour will be better when cold, so you can refrigerate it to get it cold before you add the curd.

Step 9

When the cake is cold, cut it in half and sandwich it together with the lemon curd (you can mix the curd with some quark if you want to like we did) then spread the topping all over the top and sides of cake. Refrigerate to chill the cake.

To make the lemon curd

Step 1

You can make the lemon curd in advance and keep it in the fridge for about 5 days.

Step 2

Place the grated lemon rind and sweetener into a bowl. In another bowl, whisk the lemon juice and eggs together, then pour the mixture over the sweetener.

Step 3

Place the bowl over a pan of barely simmering water, stirring frequently until thickened (takes 5-8 mins).

Step 4

Allow to cool slightly, and then mix in the quark / fromage frais, whisking until smooth.

For the topping

Mix the quark, Sukrin powdered icing and vanilla extract together until smooth. You can add some more sweetener if you like.

If you love this Coconut and Lemon Curd Cake, then why not give one of our other low calorie cake recipes a go?

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How do you know when Coconut and Lemon Curd Cake is cooked?

Bake your Coconut and Lemon Curd Cake for 35-40 minutes or until golden brown.

You’ll know that it’s cooked if an inserted skewer comes out clean.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Coconut and Lemon Curd Cake in the fridge?

You can keep this Coconut and Lemon Curd Cake in an airtight container for 2 days or so, but it really is best eaten as soon as possible!

Can I freeze Coconut and Lemon Curd Cake?

We don’t recommend freezing this recipe.

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Coconut and Lemon Curd Cake

Our slimming friendly Coconut and Lemon Curd Cake is a slice of proper cake, and delicious whether you’re calorie counting or following a plan like Weight Watchers.
  • Prep Time
    40 MINS
  • Cook Time
    40 MINS
  • KCals 146
  • Carbs 7G
WW Points
  • 5 Green
  • 4 Blue
  • 4 Purple

Ingredients

For the cake

  • 6 eggs
  • 245 g fat free Greek yoghurt or low fat fromage frais
  • 85 g honey
  • 85 g Sweet Freedom Fruit Syrup Dark
  • 1 tsp vanilla extract
  • 112 g coconut flour sifted
  • 1/4 tsp bicarbonate of soda
  • 1 pinch salt
  • low calorie cooking spray

For the lemon curd

  • 3 tbsp granulated sweetener natural sugar alternative, or granulated sweetener
  • 1 lemon juice and zest
  • 2 large eggs
  • 55 g quark

For the topping

  • 150 g quark
  • 5 tsp granulated Sweetener natural icing sugar alternative
  • 1 tsp vanilla extract

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

To make the cake
  1. Preheat oven to 180°C.
  2. Line the bottom of an 8" loose base cake tin and spray with low calorie cooking spray. Spray the sides of the tin as well.
  3. Beat eggs, honey, Sweet Freedom Syrup, vanilla and yoghurt until well combined.
  4. In another dry bowl, combine all dry ingredients together.
  5. Combine the wet with the dry ingredients and stir until everything is evenly mixed.
  6. Allow it to sit for 2 or 3 minutes to let the coconut flour soak up some of the wet ingredients. The batter will be thick, but pourable.
  7. Pour the batter into a prepared pan. Bake in the centre of the oven for 35-40 minutes.
  8. Allow to cool for half an hour before carefully separating the sides of the cake from the pan, then inverting onto a cooling rack.
  9. The cake should cool completely before you cut it in half to layer it. Also, the flavour will be better when cold, so you can refrigerate it to get it cold before you add the curd.
  10. When the cake is cold, cut it in half and sandwich it together with the lemon curd (you can mix the curd with some quark if you want to like we did) then spread the topping all over the top and sides of cake. Refrigerate to chill the cake.
To make the lemon curd
  1. You can make the lemon curd in advance and keep it in the fridge for about 5 days.
  2. Place the grated lemon rind and sweetener into a bowl. In another bowl, whisk the lemon juice and eggs together, then pour the mixture over the sweetener
  3. Place the bowl over a pan of barely simmering water, stirring frequently until thickened (takes 5-8 mins).
  4. Allow to cool slightly, and then mix in the quark / fromage frais, whisking until smooth.
For the topping
  1. Mix the quark, Sukrin powdered icing and vanilla extract together until smooth. You can add some more sweetener if you like.

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8 comments

See what others have to say

FiggyWednesday 17th July 2019

Is this cake gluten free please? Xxx

Reply

    Sharon FitzpatrickWednesday 6th May 2020

    Hi Figgy, yes, this cake is gluten free. If you look under the recipe title and introduction , you will see a red circle with GF in the centre.This is the badge that tells you if a recipe is gluten free. Hope this helps and many thanks for your question.

    Reply

VivienneWednesday 3rd October 2018

Another great recipe. I’m working on the lemon Meringue pie using your lemon curd Hopefully Trying to get it more stabilised have you thought about this.

Reply

Britta HynesFriday 17th August 2018

Looks good but a bit dense used limes instead of lemons

Reply

Clair ShieldsFriday 20th July 2018

Could i use agave nectar in place of fruit syrup?

Reply

AmberFriday 27th April 2018

Hiya, I’m making this today but didnt manage to get my hands on the fruit syrup. Is there anything I could use as an alternative? Thanks, Amber xx

Reply

SueSaturday 10th June 2017

Would this also work with almond flour please?

Reply

CarolynSaturday 17th September 2016

How long will this cake keep for and can it be frozen? There’s only me an my husband so I’d like to be able to store it for a couple of days!

Reply

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