Small blueberry coconut cake (diabetics)

Name: Small blueberry coconut cake (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 125 g Blueberries; 60 g soft butter or margarine; 36 g Diabetic sweetness; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 195 g Flour; 2 TEASPOONS Baking Powder; 100 ml Sparkling mineral water; 2-3 TABLESPOONS Coconut chips; 7-10 Tbsp Fat and grated coconut

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

125 g Blueberries
60 g soft butter or margarine
36 g Diabetic sweetness
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
195 g Flour
2 TEASPOONS Baking Powder
100 ml Sparkling mineral water
2-3 TABLESPOONS Coconut chips
7-10 Tbsp Fat and grated coconut

Directions

1
Grease a small springform pan (20 cm Ø) and sprinkle with coconut flakes. Sort blueberries, wash and dab dry. Stir the fat, diabetic sweetener, salt and lemon peel for about 5 minutes until creamy. Stir in eggs one after the other. Mix flour and baking powder and sieve. Alternate briefly with the mineral water. Stir in 75 g blueberries.
2
Fill the dough into the springform pan. Spread the remaining 50 g blueberries on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Sprinkle coconut chips onto the cake about 5 minutes before the end of the baking time. Remove the cake from the oven, let it cool in the mould for about 10 minutes, then remove from the mould. Let it cool down
3
Waiting time approx. 20 minutes / 2 BE