Pineapple-coconut-bowl cake (diabetics)

Name: Pineapple-coconut-bowl cake (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 1 glass (370 ml) Pineapple in pieces (suitable for diabetics); 200 g Butter or margarine; 120 g Diabetic sweetness; 1 pinch Salt; 4 Eggs (size M); 360 g (7.5 g) + 1 Tsp Mehl; 1 package Baking Powder; 1/2 Bottle Rum Flavour; 75 ml Milk; 2 TABLESPOONS Coconut flake; 2 TABLESPOONS Coconut chips; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

1 glass (370 ml) Pineapple in pieces (suitable for diabetics)
200 g Butter or margarine
120 g Diabetic sweetness
1 pinch Salt
4 Eggs (size M)
360 g (7.5 g) + 1 Tsp Mehl
1 package Baking Powder
1/2 Bottle Rum Flavour
75 ml Milk
2 TABLESPOONS Coconut flake
2 TABLESPOONS Coconut chips
7-10 Tbsp Grease

Directions

1
Drain the pineapple and let it drain. Mix fat, diabetic sweetener and salt with the whisk of the hand mixer until thick and creamy. Stir in the eggs one after the other. Mix flour and baking powder. Alternately stir rum flavouring and milk into the egg mixture. Fold in pineapple pieces. Grease a ring cake tin (2 litres capacity) and dust with 1 teaspoon of flour. Fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 45-50 minutes. Take out and let rest in the form for about 10 minutes. Turn out onto a cake rack. Sprinkle with grated coconut all around and let it cool down. Roast the coconut chips in a pan without fat until golden brown, take them out. Decorate the cake with roasted coconut chips
2
1 1/2 hours waiting time / 2 BE
3
Not diabetic? For the sponge mixture, replace diabetic sweetness with 175 g sugar. Use 1 can (446 ml) of "normal" pineapple