Pineapple and coconut cake (diabetics)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roast the grated coconut in a coated pan until golden brown. Take out and put aside. Separate eggs. Beat egg whites until stiff, add diabetic sweetener little by little. Stir in egg yolk. Fold in flour, baking powder, lemon peel and half the grated coconut into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in a preheated oven at 175 °C (fan oven: 150 °C) for about 30 minutes

2. 2

   Remove from the mould and allow to cool for approx. 10 minutes, remove from the mould and allow to cool completely. Soak 7 sheets of gelatine in cold water. Mix 100 ml pineapple juice, orange juice and yoghurt. Put 50 ml pineapple juice in a pot and heat it up. Squeeze the gelatine and dissolve in it. Stir with yoghurt mixture until smooth, season with sweetener if necessary. Cool until the cream begins to gel. Whip the cream until stiff and put it in a cool place. Close the edge of the mould around the cake base. Fold cream into the yoghurt cream, spread on the base and refrigerate for 2-3 hours. Soak the remaining gelatine in cold water. Heat the remaining pineapple juice and dissolve the well squeezed gelatine in it. Leave to cool. After about 1 hour cooling time, pour onto the already firm cream. Warm up the jam and let it cool down. Remove the edge of the mould. Spread the bottom edge of the cake with jam and sprinkle with the remaining coconut flakes.

3. 3

   Tip: For the sponge cake use 200 g sugar instead of diabetic sweetness. Use normally sweetened fruit juice and jam. Decorate cakes as you like with cocktail cherries and coconut shavings

4. 4

   Waiting time approx. 3 hours. / 2 BE

Nutrition Facts

KCAL
210 kcal

CARBS
19 g

FATS
14 g

PROTEINS
6 g