Pineapple and coconut crumble cake (diabetics)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the crumbles, knead fat, 150 g flour, 48 g diabetic sweetener, grated coconut and 1 pinch of salt until crumbly. Put it in a cold place. Drain pineapple well, catching the juice. Whip the cream, 250 ml pineapple juice, 120 g diabetic sweetener and 1 pinch of salt with the whisk of the hand mixer for about 5 minutes. Stir in the eggs bit by bit. Mix 450 g flour and baking powder, sieve onto the cream egg mixture and stir in. Smooth the dough on a well greased fat pan of the oven (32 x 37 cm). Spread the pineapple evenly on top. Sprinkle crumbles over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Take the cake out of the oven and let it cool down on a grid. Cut into pieces, arrange on a plate and decorate with mint

2. 2

   You can exchange these ingredients:

3. 3

   Instead of diabetic sweetness, you can use 100 g sugar for the crumbles and 200 g sugar for the dough. Use normally sweetened pineapple

Nutrition Facts

KCAL
920 kcal

CARBS
28 g

FATS
11 g

PROTEINS
5 g