Fit Coconut Cake in the Airfryer – Easy and Healthy Recipe

A Simple, Healthy and Irresistible Recipe

Nothing like a cake homemade to brighten up your day, right? This recipe for Fit Coconut Cake in the Airfryer was inspired by the desire to create a healthy, quick and delicious sweet treat for any moment.

With nutritious and easy-to-find ingredients, this balanced version of the traditional coconut cake is perfect for those looking for a lifestyle healthier, without sacrificing flavor.

Shredded coconut provides a naturally sweet flavor and incredible texture, while coconut oil ensures smoothness without the need for butter.

And the best part? This recipe is refined sugar-free and can be adapted to different dietary restrictions!

If you are looking for a healthy, practical and delicious cake, this recipe will win you over!

Ingredients Coconut Cake

For the Cake

• 1 egg
• 4 tablespoons skim milk (or plant-based milk for lactose-free version)
• 4 tablespoons unsweetened shredded coconut
• 1 tablespoon xylitol (or other natural sweetener to taste)
• 1 tablespoon melted coconut oil
• 1 teaspoon baking powder

For Coverage

• 1 tablespoon skim milk powder (or coconut milk powder for lactose-free version)
• Skimmed or vegetable milk (enough to give consistency)
• 1 tablespoon grated coconut

Substitutions and Alternatives

• Lactose free: Use plant-based milk (almond, coconut, oat) instead of skim milk.
• Low-carb: Replace powdered milk with coconut flour in the topping.
• More protein: Add a tablespoon of vanilla-flavored whey protein to the dough.

Preparation Method Coconut Cake

Preparing the Cake

1. In a bowl, beat the egg until slightly foamy.
2. Add the milk, grated coconut, xylitol and coconut oil, mixing well.
3. Add the baking powder and mix gently until incorporated.
4. Pour the batter into a small air fryer pan or greased ramekin.
5. Preheat the airfryer to 180°C and bake the cake for 10 minutes.
6. Reduce the temperature to 80°C and bake for a further 25 minutes, ensuring that it cooks evenly.

Preparing the Coverage

7. Mix the powdered milk with a little liquid milk until a consistent cream forms.
8. Pour the frosting over the finished cake and sprinkle grated coconut on top.

Preparation Time and Yield

• Total time: 40 minutes
• Portions: Serves 2 to 3 people

Storage Tips

• Store the cake in a sealed container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• To maintain softness, heat for a few seconds in the microwave before consuming.

Benefits of Ingredients

✅ Shredded Coconut: Rich in fibers, helps with digestion and prolongs satiety.
✅ Coconut oil: Source of healthy fats that help in metabolism.
✅ Xylitol: Natural sweetener with low glycemic impact.
✅ Egg: Excellent source of protein and essential nutrients for health.

Nutritional Information (per serving)

• Calories: 180 kcal
• Protein: 6g
• Carbohydrates: 12g
• Fats: 10g

Frequently Asked Questions (FAQ)

1. Can I make this recipe in a conventional oven?
Yes! Bake in a preheated oven at 180°C for about 25 minutes or until golden brown.

2. Can I replace xylitol with regular sugar?
Yes, you can use demerara sugar, brown sugar or even honey, adjusting the quantity to taste.

3. The cake is really fluffy without flour?
Yes! The grated coconut and yeast ensure a good texture, leaving the cake light and moist.

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If you have experienced this Fit Coconut Cake, tell us in the comments how it turned out! Tag us on social media so we can see your creations.

And if you love healthy recipes, check out our Low Carb Banana Pie or the delicious Fit Carrot Cake with Cocoa Frosting!