Perfect for Memorial Day or July 4th, Coconut Blueberry Raspberry Flag Cake made with a white velvet cake with whipped cream Greek yogurt cream cheese frosting. It’s a little lower in fat and calories.
Pin Flag Cake here.
Healthier Coconut Blueberry Raspberry Flag Cake is a fun and easy dessert for the 4th of July. I used my favorite white velvet cake recipe which I lightened a little as the base. The frosting is luscious and made almost half the calories of my normal frosting. I substituted some of the whipping cream for Greek yogurt, and it still came out delicious. I was so happy with the consistency and especially the taste.
The decorations for this flag cake are super simple with seven raspberries stripes for the seven red stripes in the flag. The six white stripes are coconut. Yes if you are counting, I am short on the 50 stars, but I think it looks so pretty with the blueberries and coconut. I gently smashed (technical term) a little coconut on the side to make it look a little more fancy. It really took very little time.
My sweet little daughter came over and said how pretty it looked. I am not sure if that was her ploy for grabbing the bowl of frosting to lick or honest feedback. However, she did return the bowl with her face covered in frosting. I’ll take her compliment as positive. We were having a bunch of neighbors over for a BBQ, so I decided to debut the flag cake with them. We have gotten quite a few new neighbors and are having a blast.
Love that they all enjoy getting together and especially that the kids love to play. It is so cool to have my little one run out the door after school to play. She comes back for dinner, just like I did as a kid. That touch of freedom has done wonders for her self-confidence. Seems appropriate with this cake which to me is the symbol of our freedom.
Put this flag cake on your Independence Day menu. Your guests will love it.
If you want to be sure to see Food Done Light’s next recipe, Smoked Brisket, subscribe by email below. You won’t want to miss it.
Healthier Coconut Blueberry Raspberry Flag Cake
- 4 oz . egg whites , room temperature
- 1 cup unsweetened coconut milk , divided (taken out for 30 mins) (you can use regular skim milk)
- 1 tbsp . vanilla extract
- 2 cup (224 grams) cake flour
- 1 cup (120 grams) whole wheat pastry flour*
- 1 cup sugar
- 1 tbsp . baking powder
- 1/2 tsp . kosher salt
- 8 tbsp . unsalted butter , softened
- 1/4 cup . 2% fat Greek Yogurt , taken out of refrigerator for 30 minutes
- 6 oz . Greek yogurt cream cheese , softened
- 6 tbsp . sugar
- 1 tsp . vanilla extract
- 1 cup whipping cream
- 2/3 cup 2% plain Greek yogurt
- 1/2 cup unsweetened coconut flakes
- About 6 oz. Raspberries
- About 6 oz. Blueberries
Preheat oven to 350•. Spray a 9 x 13 inch baking dish with baking spray.
n a small bowl, mix together egg whites, vanilla and 1.4 cup milk.
In the bowl of a stand mixer, stir together cake flour, pastry flour, sugar, baking powder and salt.
Gradually incorporate the butter and yogurt.
Increase to medium speed and beat for 1 1/2 minutes. Scrap down the sides of the bowl
Then reduce speed to low and add 1/3 of egg mixture. Beat for 20 seconds, add another 1/3 and beat for 20 seconds and repeat with final 1/3, scraping down sides of bowl again.
Pour into the baking dish and even with a spatula.
Bake for 25 to 35 minutes, or until a toothpick inserted into the middle of cake comes out clean.
Place pan on wire rack and cool for 10 minutes.
Take cake out of pan and place directly onto wire rack. Allow to cool completely before frosting.
In the bowl of a stand mixer, whip together cream cheese, sugar and vanilla extract.
Slowly pour in whipping cream.
When soft peaks form, add Greek yogurt and continue to beat until frosting is fairly stiff.
Ice the top and sides of the cake.
Using a toothpick, draw out a rectangle in the top right hand corner of the cake, where the stars will be.
Place five or six blueberries in the first row. Stagger the next row of blueberries and repeat until the rectangle is filled. Be sure to leave some space for the coconut.
Place one row of raspberries at the top of the cake and another at the very bottom of the cake.
Even space five more rows of raspberries.
Fill the remaining rows with coconut as well as around the blueberries.
Press coconut into the sides of the cake.
Refrigerate until needed.
Take out of the refrigerator about 30 minutes before serving.
I calculated 9 Weight Watcher smart points
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthier red, white & blue recipes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.