Pineapple and Coconut Weetabix Cake
Serves 4
  • 3 weetabix (9 syns)
  • 2 tsps of baking powder (0.5 syns)
  • pinch of salt
  • 3 eggs
  • ½ tsp of all spice
  • 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
  1. Preheat oven to 200c or 400f
  2. Grease a ovenproof round cake tin with some non stick spray
  3. In a large bowl, crush the weetabix until it resembles crumbs. Add the all spice, shredded coconut and baking powder and pinch of salt.
  4. In a separate bowl, whisk together the eggs, yoghurt, sweetener and coconut extract and fold into the weetabix mixture.
  5. 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)
  6. 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.
  7. Allow too cool on a wired rack.
  8. Serve topped with fresh pineapple and a dusting of icing sugar.
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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Nutrition Information
Serving size: 1 Calories: 162 Fat: 5.3g Saturated fat: 2.1g Carbohydrates: 21g Sugar: 8.3g Fibre: 2.7g Protein: 8.6g
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at