Coconut Cake-Diabetic

Name: Coconut Cake-Diabetic
Yield: 12 portion(s)
Ingredients: 0.5 tsp Salt; 1 tsp Baking soda; 1 dl Sugar; 1 tsp Vanilla sugar; 1.5 dl Atwel or perfectfit; 100 g Canola oil; 2.5 dl Desiccated coconut; 2.5 dl Mini milk or skimmed milk;; 3 Eggs; 5 dl Wheat flour; 75 g Quark

Cakes in form

Cook time: 0 min.
Servings: 12 portion(s)

Ingredients for Coconut Cake-Diabetic

0.5	tsp	Salt
1	tsp	Baking soda
1	dl	Sugar
1	tsp	Vanilla sugar
1.5	dl	Atwel or perfectfit
100	g	Canola oil
2.5	dl	Desiccated coconut
2.5	dl	Mini milk or skimmed milk;
3		Eggs
5	dl	Wheat flour
75	g	Quark

Instructions for Coconut Cake-Diabetic

To prepare the Coconut Cake-Diabetic recipe, please follow these instructions:

Turn on the oven at 175 degrees.
Butter a 28 cm springform or 25 x 25 cm baking pan with canola oil.

Mix the flour, vanilla sugar, baking soda, salt and Atwel/PerfectFit in a bowl.

Mix the canola oil and sugar in another bowl and whisk it light and fluffy. Whip eggs in one at a time.

Add alternately melblanding and milk and stir well every time. Then whip vigorously for about 2 min. stir in coconut flour in at the end.

Pour the dough into the mold and bake in the middle of the oven for 45-50 min. Bullet with a kødnål or knitting needle to see if the cake is finished baked.

Cool about 1 hour before it is taken out of the mold.

Tips:
As a diabetic, you should be aware that desiccated coconut contains fat, so you should only eat a small piece of cake.

Coconut Cake-Diabetic

Ingredients for Coconut Cake-Diabetic

Instructions for Coconut Cake-Diabetic

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