VICKIE DE BEER – DELICIOUS COCONUT TRAY CAKE

This easy to bake cake is perfect for kid’s parties and bake sales at school! Serves 10-12, Baking time: 25 min 

450 g butter, at room temperature, plus extra for greasing

200 g erythritol or xylitol 

12 medium eggs, beaten

1 tsp (5 ml) vanilla essence

Juice and grated zest of 1 lemon 

400 g finely ground almonds

2 tsp (10 ml) baking powder

6 tbsp (90 ml) desiccated coconut   

For the topping:

250 ml cream 

250 ml mascarpone 

50 g erythritol

Pulp from 2 fresh granadillas 

1. Heat the oven to 180˚C. Grease a (30cm x 30 cm) rectangular tin or oven pan with butter and line the base with baking paper.
2. Combine the butter and erythritol in a large mixing bowl and whisk with a hand beater until light and fluffy. 
3. Add the eggs one at a time, mixing thoroughly between each addition. Add the vanilla, lemon zest and juice and mix through. 
4. Add the ground almonds, baking powder and the desiccated coconut and mix well.
5. Spoon the batter into the prepared tin and bake for 25-30 minutes until golden brown or springy to touch.
6. Remove the cake from the oven and leave to cool completely before removing from the tin.
7. Combine the cream, mascarpone and erythritol in a mixing bowl and beat with an electric beater until light and fluffy. Spread over the cooled cake and top with fresh granadilla pulp. 

Author: Vickie de Beer - The Low Carb Solutions for Diabetics.