adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Citrus coconut cakes
0 Likes
Prep Time:
20 minutes
Cook Time:
16 minutes
Total Time:
36 minutes
Indulge guilt-free with these diabetic-friendly coconut cakes – the perfect after-dinner treat!
Ingredients:
  • Melted butter, to grease
  • 6.80 gm desiccated coconut
  • 115g (3/4 cup) self-raising flour
  • 7g (1/4 cup) Equal Spoonfuls (Equal brand)
  • 1 tsp finely grated orange rind
  • 1 tsp finely grated lemon rind
  • 125ml (1/2 cup) skim milk
  • 1 egg white, lightly whisked
  • 20g (1 tbsp) butter, melted
Instructions:
  • Preheat your oven to 180°C. Use melted butter to brush 12 round-based patty pans (each with 20ml/1 tablespoon capacity) for a light coating. Toast the coconut in a small non-stick frying pan over medium heat, stirring constantly, for about 1 minute until lightly golden. Transfer the toasted coconut to a small bowl and set aside.
  • In a medium bowl, combine sifted flour and Equal Spoonfuls. Mix in orange and lemon rinds, then create a well in the center.
  • Combine milk, egg white, and butter in a small jug until fully mixed. Pour into flour mixture and stir until well combined. Distribute evenly into greased pans and sprinkle coconut on top. Bake in a preheated oven for about 15 minutes until golden and a skewer comes out clean from the centers.
  • Take the citrus coconut cakes out of the oven and let them cool.
  • After 2 minutes, move the food to a wire rack and let it rest for an additional 3 minutes. Serve while warm.

Similar Recipes