Juicy Caribbean slices with coconut and lime

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 50
  • 4 Eggs (size M)
  • 250 g Margarine or soft butter
  • 200 g Sugar
  • 50 g brown cane sugar
  • 7-10 Tbsp Salt
  • 250 g Flour
  • 100 g Cornstarch
  • 3 TSP Baking Powder
  • 5 TABLESPOONS Whole milk yoghurt
  • 50 g Coconut flake
  • 1 Lime
  • 175 ml Pineapple juice
  • 7-10 Tbsp Grease

Directions

  1. 1

    Separate eggs. Mix fat, sugar, cane sugar and egg yolks with the whisk of the hand mixer for 2-3 minutes until creamy. Beat egg whites and 1 pinch of salt until stiff, fold in

  2. 2

    Mix flour, starch and baking powder. Alternately fold flour mixture and yoghurt into the fat-sugar-egg mixture. Spread the dough smoothly on a greased fat pan of the oven (32 x 39 cm). Spread the grated coconut on the dough

  3. 3

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes, remove from oven. Wash lime thoroughly, grate dry, finely grate peel. Halve lime, squeeze juice

  4. 4

    Mix pineapple juice, lime peel and lime juice, pour evenly over the cake. Leave to cool on a cake rack for about 2 hours. Cut the cake into about 50 triangles (approx. 6 x 7 cm). Whipped cream tastes good with it

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
90 kcal
CARBS
10 g
FATS
5 g
PROTEINS
1 g

Categories & Tags

Cakes & PastriesDietCake