Citrus Coconut Cakes2013-05-21
Everyone deserves a little treat after dinner, and these coconut cakes are diabetes-friendly. Perfect!
Melted butter, to grease
1 tbs desiccated coconut
115g (3/4 cup) self-raising flour
7g (1/4 cup) artificial sweetener
1 tsp finely grated orange rind
1 tsp finely grated lemon rind
125ml (1/2 cup) skim milk
1 egg white, lightly whisked
20g (1 tbs) butter, melted
Preheat oven to 180°C. Brush 12 (20ml/1 tbs) round-based patty pans with the melted butter to lightly grease. Place the coconut in a small non-stick frying pan over medium heat and cook, stirring, for 1 minute or until lightly toasted. Transfer to a small bowl and set aside.
Sift the flour and Equal Spoonfuls into a medium bowl. Add the orange and lemon rinds, and stir to combine. Make a well in the centre.
Whisk milk, egg white and butter in a small jug until well combined. Add to flour mixture and stir to combine. Divide mixture evenly among greased pans. Sprinkle coconut evenly over top. Bake in preheated oven for 15 minutes or until golden and a skewer inserted in the centres comes out clean.
Remove the citrus coconut cakes from the oven and set aside for 2 minutes. Transfer to a wire rack for a further 3 minutes. Serve warm.