Who wouldn’t love a rich, creamy, and moist cake? The trick is to balance the ratio between the icing and the type of the cake used. Since Italian meringue buttercream is a much sweeter and creamier icing than chantilly cream, instead of lathering on a healthy layer of icing, I added just enough to create a half naked cake. The balance is using a butter sponge cake to make up for the moisture and richness without making you feel like you are eating a mouthful of sugar. In between the layers I’ve added a lychee coconut cream with chopped coconut and lychee meat.

Coconut not only add nuttiness and richness to the cake, but it also adds healthy fats(MCT- middle chain triglycerides) to your nutrition pool. It also contains a healthy amount of ketone bodies, which is vital for maintaining proper brain function.

Lychee fruit lightens the entire cake with its refreshing taste. It has a healthy dose of dietary fiber, potassium, and vitamins such as vitamin C and B Complex vitamins which helps with maintaining a healthy weight and aids in weight lose.

Enjoy!