Imported from TikTok
Low Calorie Coconut Cake
A moist and fluffy coconut cake made without butter, using mashed banana for sweetness and texture. A lighter alternative to traditional cake that is easy to prepare with just six ingredients.
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Ingredients
- 40 g Powdered sugar substitute (powdered sugar substitute)
- 2 Eggs (size S)
- 160 g Banana (mashed)
- 115 g Flour (flour)
- 8 g Baking powder (baking powder)
- 30 g Shredded coconut (shredded coconut)
Steps
- 1
Preheat your oven to 170°C (340°F).
- 2
Line a 22 cm cake tin with baking paper or grease it thoroughly.
- 3
In a mixing bowl, mash the banana with a fork until smooth.
- 4
Add the powdered sugar substitute and the 2 eggs to the mashed banana.
- 5
Mix the banana, sweetener, and eggs well using the same fork.
- 6
Add the flour and baking powder to the bowl.
- 7
Stir the mixture again until it becomes a smooth batter without lumps (small bits of banana are acceptable).
- 8
Stir in the shredded coconut as the final ingredient.
- 9
Pour the batter into the prepared cake tin.
- 10
Bake for 35-40 minutes, depending on your oven.
- 11
Perform a 'skewer check' by inserting a toothpick or skewer into the center; the cake is done when it comes out clean.
- 12
Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Notes
The author notes that the cake is also delicious when served warm. Total macros for the entire cake: 856 kcal, 117g carbs, 29g protein, 29g fat.
Nutrition per serving
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