Annette
Well-Known Member
- Relationship to Diabetes
- Type 1
As promised, a moist coconut cake with no silly exotic ingredients...unless you consider desiccated coconut or limes to be exotic...
150g butter
75g caster sugar. You could use sugar substitute, but the sugar doesn’t add much to the carbs and does help it rise/brown.
4 eggs
150g ground almonds
100g desiccated coconut
Zest and juice of 1 lime
1. Cream together butter and sugar until light and fluffy.
2. Add eggs, almonds, coconut, lime juice and zest, mix well.
3. Pour into greased and lined 20cm cake tin.
4. Cook at 180C for 30-35 minutes – watch it towards the end as both almonds and coconut have a tendency to burn – if it’s going a bit too brown but isn’t quite set, cover with tin foil.
5. Cool in tin for 10 minutes then transfer to rack to completely cool.
I have also done this with lemon instead of lime. I also sure it would work with cherry, if I could get round to juicing cherries…
I tend to do this as a round cake, and cut into about 12 slices – gives a carb content of about 6 per slice.
150g butter
75g caster sugar. You could use sugar substitute, but the sugar doesn’t add much to the carbs and does help it rise/brown.
4 eggs
150g ground almonds
100g desiccated coconut
Zest and juice of 1 lime
1. Cream together butter and sugar until light and fluffy.
2. Add eggs, almonds, coconut, lime juice and zest, mix well.
3. Pour into greased and lined 20cm cake tin.
4. Cook at 180C for 30-35 minutes – watch it towards the end as both almonds and coconut have a tendency to burn – if it’s going a bit too brown but isn’t quite set, cover with tin foil.
5. Cool in tin for 10 minutes then transfer to rack to completely cool.
I have also done this with lemon instead of lime. I also sure it would work with cherry, if I could get round to juicing cherries…
I tend to do this as a round cake, and cut into about 12 slices – gives a carb content of about 6 per slice.