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Coconut Starfruit Cake


I was fortunate to come across the blogger Feel Divine Food whose recipes are sugar-free, low-carb, gluten-free & anti-candida – which falls in line with the diet I’ve adopted and the motivation behind why I decided to share the recipes I eat. Five years ago when I first started on a candida diet, recipes were far and few especially when it came to baking. There would always be a few ingredients I was staying away from so I would revise it as best as I could. Over the past few years I’ve seen a lot of bloggers pop up that now share recipes I can actually eat. It’s exciting and I hope to do the same for those who have similar dietary restrictions.

A star fruit (carambola) recipe really caught my attention and I had to try it. It’s subtly revised. I’ve made it twice already and totally recommend it for a warm weather dessert. I never had star fruit before and was happy to find that it is sweet, but not too sweet & is really low in sugar (only about 5 grams per fruit).

Low carb coconut starfruit cake

Low carb coconut starfruit cakeFor the cake I used 2 starfruits. They are mildly sour but mostly sweet; very refreshing with a high water content. Some say it tastes like a mixture of plums, pineapples and lemons. I’d agree with that.

two raw starfruit

To prepare the fruit, peel the browner edges with a sharp knife and cut the two ends off.

peel the star fruit

Coconut Starfruit Cake

Revised from Feel Divine Food


5 eggs

1/2 cup coconut flour

1/2 tsp baking soda

1 tbsp lemon juice

pinch of sea salt

1/2 cup water

rounded 1/2 tsp (KAL) powdered stevia

2 startfruit

handful of blueberries

coconut oil (to grease pan)

coconut flakes (optional)


    Preheat oven to 350° F
  1. Cut 2 startfruit. Start by peeling the brown edges with a sharp knife, then cut off each end. Slice fruit into 1/4 inch pieces.
  2. Mix wet ingredients (eggs, lemon) with dry ingredients (coconut flour, baking soda, sea salt). Mix in a little under 1/2 cup water. Let sit to thicken.
  3. Grease 8 inch springform pan with coconut oil.
  4. Cover bottom of pan with starfruit and sprinkle blueberries between. Add mix evenly on top. Make a second layer (optional) and layer with starfruit. Cover with remaining cake mix.
  5. Sprinkle top with coconut flakes (which will be the bottom of the cake before baking. (optional)
  6. Cook in oven at 350° F for 45-50 minutes or until firm.

I enjoyed snacking on some leftover slices which you’ll have plenty of. The star shape makes the perfect decoration for the top of your cake.

Sliced starfruit

The bottom of the pan will end up being the top, so grease and lay out the top fruit layer.        Line the pan with starfruit slices and blueberries

Add in part of your batter to cover the fruit, then make a second layer with just the starfruit (if you wish).

Make a second layer of starfruit

Spread on your last layer of batter which will become the bottom of the cake.

Spread batter on starfruit cake

I decided to sprinkle coconut flakes on the bottom layer.

Sprinkle with shredded coconut

 After it’s done baking, remove release from springform pan and then prepare to flip it. flip

Getting off the bottom of the pan was a little difficult. I used a sharp knife to separate it so it wouldn’t pull the cake off with it. In the end it turned out pretty good. Tastes good too.

Low carb coconut starfruit cake

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  • Angela April 29, 2013, 10:38 pm

    I’m so glad you enjoy my blog! I remember when I first decided to finally make my diet more strict. Cutting out the sweets was the hardest part, so I’ve been on the lookout for making healthy treats that taste a bit naughty every since! :) I have also found some great recipes from your blog as well. Yum-yum!!! This cake recipe turned out so fun & pretty. It was really good as a leftover with hot tea or coffee. (http://feeldivinefood.blogspot.com/2013/01/coconut-starfruit-upside-down-cake-with.html)

    • lauren michelle April 30, 2013, 7:56 am

      Yes and I really liked this recipe. It did turn out pretty and I can’t believe I never heard much of starfruit before I saw your blog. I made it a few times already :) Lowering carbs is very hard because it’s like an addiction but recipes like this make it easy.

  • Angela May 1, 2013, 8:10 pm

    Growing up in Florida I had a starfruit tree at one house so had an abundance at one point. They are a bit unusual, though! Yes, the carbs definitely are addicting. I’ve found that I need plenty of protein and good fats to help fill me up (I’m totally nuts about nuts!). Yes, I love making these “sweets” recipes, it sure allows me to never have to miss the stuff filled with refined flours and sugar. Yum!

    • lauren michelle May 1, 2013, 8:26 pm

      That’s awesome. They are unusual from the shape to the taste, but I like it! Thanks for sharing :)

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