Strawberry and coconut cake (diabetics)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Roast 40 g grated coconut in a pan without fat, remove. Cream butter, 60 g diabetic sweetener and salt. Mix eggs alternating with 25 g flour into the fat-sugar mass. Mix 60 g flour and baking powder, stir in together with the roasted coconut flakes and milk. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with 1 teaspoon of flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes. Let it cool down on a cake rack. Remove the base from the cake tin, place it on a cake plate and put the springform pan rim back around it. Wash the strawberries, drain well. Halve or quarter the strawberries depending on size. Mix 1 packet of cake glaze and 15 g diabetic sweetener in a small pot, gradually adding 1/4 litre of cold water. Bring to the boil while stirring. Spread the icing on the base and immediately cover with strawberries. Prepare the second packet of cake glaze with 15 g diabetic sweetener as described above and immediately spread evenly over the strawberries. Chill the cake for about 1 hour. Remove the cake from the edge of the mould, sprinkle the edge with 20 g coconut flakes

2. 2

   1 1/2 hours waiting time / 1 1/2 BE

3. 3

   Not diabetic? Use 75 g sugar for the cake base. Prepare the cake glaze with 2 tablespoons of sugar each

4. 4

   Cake base suitable for freezing

Nutrition Facts

KCAL
140 kcal

CARBS
19 g

FATS
7 g

PROTEINS
3 g