Juicy Caribbean slices with coconut and lime

Name: Juicy Caribbean slices with coconut and lime
Cook time: 40 min
Total time: 40 min
Yield: 50
Ingredients: 4 Eggs (size M); 250 g soft lactose-free 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 lactose-free yoghurt; 50 g Coconut flake; 1 Lime; 175 ml Pineapple juice; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 50

4 Eggs (size M)
250 g soft lactose-free 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 lactose-free yoghurt
50 g Coconut flake
1 Lime
175 ml Pineapple juice
7-10 Tbsp Grease

Directions

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
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
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
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
waiting time approx. 2 hours