Serves 12


  • 230g unsalted butter, room temperature
  • 6 large egg yolks                                                                        
  • 170g Perfect Sweet® xylitol
  • 300g self-raising flour
  • 250ml milk


  • 6 large egg whites                                                                                   
  • 115g Perfect Sweet® xylitol                                         
  • 180g desiccated coconut


  1. Preheat oven to 160°C (140° fan forced).  Grease and flour a 22cm spring form cake pan and line with baking paper.
  2. Using an electric mixer, beat the butter, egg yolks and xylitol until thick and creamy.  Gently fold in the flour and milk.  Pour the batter into the prepared tin.
  3. Cake Top:  Using an electric beater, whisk the egg whites in a separate bowl, until soft peaks form.  With the beaters still running, slowly add the xylitol, continuing to beat until the xylitol dissolves and stiff peaks form. 
  4. Using a large metal spoon, gently fold in the coconut.  Spread the topping over the batter.
  5. Bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean with a few crumbs.


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"Congrats on bringing these products to us. Carolyn is beautiful and the picture of health. I'm coeliac and have adjusted my diet accordingly. Also, am interested in healthy eating and lifestyle. Look forward to hearing from you, well done!" - Regards, Paul

"Just wanted to say that I have now tried both packets of baking mixes.  First the brownies (all now eaten) and this afternoon I made the lamingtons.  Im soooooooo impressed and sooooooo happy that I have finally found a tasty, not too expensive, low carb sweet treat to have made up in the freezer.  I will never be without a packet in my cupboard !!!!!!!!!!" - thanks  Lindy

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