Karina’s Easy and Healthy Grapefruit and Coconut Cake!
Do you wanna ‘piece’ of me? Well, for the sake of my recipe, I hope you say ‘yes!’ You will not regret making this super-healthy, low-GI, low fat and low sugar cake, as you can eat this without feeling guilty.
Today, I picked a few grapefruits straight off the tree, then used one to make my super-fresh and good-for-you cake! The tree was full of gigantic grapefruits, to my delight!
Before I get too carried away, speaking of today’s culinary adventures, take a look at my original recipe, as listed below:
- 100 g of shredded coconut
- Olive oil spread, to grease the baking tin
- 40 g of olive oil spread, diced at room temperature
- 2 tablespoons of finely grated grapefruit rind
- 3 eggs
- 300 g of wholemeal self-raising flour
- 2/3 of a cup of freshly squeezed grapefruit juice, with pulp included
- 1/2 of a cup of skim milk
- 2 large tablespoons of rice malt syrup, cooked for 30 seconds in the microwave, until runny
- 1 teaspoon of baking powder
- 2 teaspoons of coconut essence
- 1 pinch of salt
- 3 g of icing mixture, sifted
- 1/2 a teaspoon of coconut essence
- 40 g of icing mixture, sifted
- 1 tablespoon of grapefruit juice
- 3 thinly-sliced pieces of fresh grapefruit
Preheat your fan-forced oven, to 170 °C.
While your oven is heating up, grease the inside of your ring-shaped baking tin with olive oil spread.
Combine all of your cake ingredients into one large mixing bowl. Using a wooden spoon, mix all your cake ingredients well, ensuring all of the ingredients are evenly incorporated.
Once your oven has preheated for approximately 15 minutes, pour your cake mixture into your greased baking tin, then place in the oven for 40 minutes.
Once 40 minutes are over, test your cake, determining whether your cake is cooked. There are two ways to tell if your cake is cooked. You can touch the centre of the cake, ensuring that the cake springs back up. If the cake springs back up, then it is ready. The second way to tell if your cake is cooked, is to insert a cake tester into the cake. If the cake tester comes out clean, the cake is cooked. If not, return your cake to the oven, to continue cooking for 5 minutes or so, until the cake tester comes out clean. Once the cake tester comes out clean, turn your oven to ‘off.’
Once your cake has cooked, take your cake out of your oven. Place a wire rack on top of your cake, then carefully tip your cake upside-down, ensuring the wire rack supports the bottom of your cake. Be careful not to drop your cake in this process. Once your cake is carefully flipped onto a wire rack, leave your cake to cool for about 10-15 minutes.
While your cake is cooling, make your icing, by combining all of your icing ingredients, then set aside. You can also thinly slice your grapefruit into 3 pieces, during this time.
Compiling the Beauty:
Once your cake has cooled, carefully place your cake onto a serving plate or serving platter, then dust your cake, using the icing sugar. Once your cake is delicately dusted, drizzle your grapefruit and coconut frosting over your cake, then prettily arrange your 3 thinly sliced grapefruit pieces on top of your cake.
Serves a tribe. Delicious warm or cold.
Copyright © 2015 by Karina Teuma