Pineapple and coconut cake (diabetics)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Drain the pineapple and collect the juice. Cream fat and diabetic sweetness with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir in. Add lemon zest, 50 g grated coconut and about 3 tablespoons of juice. Finally, fold in pineapple pieces, except some for decoration. Pour the dough into a greased box form (26 cm long) sprinkled with semolina. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Cover approx. 30 minutes before the end of the baking time. Allow to cool slightly, remove from the mould and brush with 2-3 tablespoons of juice while still warm. Sprinkle the rest of the grated coconut on top and press down slightly

2. 2

   Preparation time approx. 1 1/2 hours, per piece: approx. 670 kJ/160 kcal, E 2 g, F 8 g, KH 18 g, 1 1/2 BE

3. 3

   THESE INGREDIENTS CAN BE EXCHANGED: Buy a regular can (446 ml) of pineapple and cut the drained rings into pieces. Mix the dough with 80-100 g sugar instead of the 80 g diabetic sweetener. Instead of the pineapple juice, you can also stir about 3 tablespoons of coconut liqueur into the dough and spread 2-3 tablespoons of it on the cake before sprinkling it with the remaining grated sugar

Nutrition Facts

KCAL
160 kcal

CARBS
18 g

FATS
8 g

PROTEINS
2 g