2 tablespoons of unsweetened shredded coconut (3.5 syns)
1 tsp of coconut extract
¾ cup (180ml) of fat free Greek yoghurt
½ cup (120ml) of no calorie sweetener (I used Splenda)
low calorie spray
to serve:
2 teaspoons of icing sugar for dusting (1 syn)
some fresh pineapple
Method
Preheat oven to 200c or 400f
Grease a ovenproof round cake tin with some non stick spray
In a large bowl, crush the weetabix until it resembles crumbs. Add the all spice, shredded coconut and baking powder and pinch of salt.
In a separate bowl, whisk together the eggs, yoghurt, sweetener and coconut extract and fold into the weetabix mixture.
Pour the cake in 4 large grease silicone muffin cases (or you can make one large cake, but pouring mixture into a standard round sponge tin)
Bake in the oven for approx 30-40mins (make take slightly longer if making as a whole cake), a skewer entered into the centre of the cake should come out clean.
Allow too cool on a wired rack.
Serve topped with fresh pineapple and a dusting of icing sugar.
Notes
This recipe is vegetarian, Slimming World and Weight Watchers friendly
Extra Easy – 3.5 syns per serving Original - 3.5 syns per serving Green - 3.5 syns per serving WW Smart Points - 4
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