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
- 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
- 2 teaspoons of icing sugar for dusting (1 syn)
- some fresh pineapple
- 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.
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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