Pineapple and coconut cake (diabetics)

Name: Pineapple and coconut cake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 can(s) (à 425 ml) Pineapple (in slices; suitable for diabetics); 180 g Flour; 120 g Diabetic sweetness; 7-10 Tbsp pulp of 1/2 vanilla pod; 1 pinch Salt; 60 g Coconut flake; 7-10 Tbsp grated peel of 1/2 lime; 125 g Butter or margarine; 100 g Sour cream or sour cream; 2 Eggs (size M); 1 str. tbsp. sauce powder "vanilla flavor"; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

2 can(s) (à 425 ml) Pineapple (in slices; suitable for diabetics)
180 g Flour
120 g Diabetic sweetness
7-10 Tbsp pulp of 1/2 vanilla pod
1 pinch Salt
60 g Coconut flake
7-10 Tbsp grated peel of 1/2 lime
125 g Butter or margarine
100 g Sour cream or sour cream
2 Eggs (size M)
1 str. tbsp. sauce powder "vanilla flavor"
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Drain the pineapple. Mix flour, 90 g diabetic sweetener, vanilla pulp, salt, 40 g grated coconut, lime zest and fat to make crumbles. Divide a fat pan of the oven (approx. 32 x 37 cm) in the middle with a strip of aluminium foil folded several times. Grease one half, spread the crumbles evenly and press firmly. Sprinkle with 10 g grated coconut.
2
Mix sour cream, eggs, remaining diabetic sweetness and sauce powder. Pour on the dough and spread pineapple rings on top. Sprinkle with remaining grated coconut. Bake in a preheated oven at 175 °C (fan oven: 150 °C) for about 45 minutes. Take out and let cool on a grid