Pineapple and Coconut Weetabix Cake - yummy!!
These delicious cakes are just 3.5 syns each and great served with a cuppa.
Have one for breakfast, a snack or even dessert.
In fact if you have not used any syns today, you could have all four for 14 syns and that still leaves you one syn spare.
I hope you are rushing to make me right now!!
Looking for more weetabix cakes?
How about this Toffee and Banana Weetabix Cake
Pineapple and Coconut Weetabix Cake
Serves 4
Author: Slimming Eats
Ingredients
- 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
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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Extra Easy – 3.5 syns per serving
Original - 3.5 syns per serving
Green - 3.5 syns per serving
WW Smart Points - 4
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.
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
Hi there
I think your recipes are lovely - thanks so much for sharing them.
Could you tell me what Scan Bran is (maybe you have been asked this before and I apologise if I have missed it) ?
I am looking for some kind of treat that I can make that doesn't involve Mueller Light Yogurt, which all the recipes I can find seem to. So your cakes looks great. I just have no idea what Scan Bran is !
Thanks so much
Becky
scan bran you can buy at any health food store like Holland and Barrett or similar. I believe you may be able to get it at Slimming World meetings too. Just google Scandinavian Bran Crispbread. 🙂
it is a superfree food, unless pureed or cooked, when it then becomes syns 🙂
Hi, I tried this, with a substitution of coconut for vanilla essence (as I didn't have any) and normal sweetener for the Splenda (same reason as above), using a new Mueller Light vanilla with chocolate sprinkles (free!) making it 8 syns... very nice indeed! I had that scan bran in my cupboard for months, now I can use it 😀
What size cake tin is used in this please?
Can you tell me the size of cake tin used in this please?
Hi, it was just a regular round sandwich cake tin 🙂
I'm a fan already but like to keep telling you 🙂
I'm going to dinner with my SW buddy tonight and I'm bringing dessert so I thought I'd try these.
They look yummy
Thanks!
Is there a substitute I can use instead of scan bran please because I’ve been unable to get it here in Australia
this recipe uses weetabix, all bran or oat bran may also work as a substitute, but I haven't tested with those ingredients.