Recipe by
A soft and fragrant coconut cake, made without flour and cooked in the air fryer. It comes together in just a few minutes with coconut Greek yogurt, coconut milk, egg, shredded coconut and erythritol, for a simple, fluffy and naturally gluten-free dessert.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: In a bowl combine the coconut Greek yogurt, coconut milk, the egg, the shredded coconut, erythritol and, if you like, the vanilla extract.
Step 2 of 5: Mix thoroughly until you get a smooth batter with no lumps.
Step 3 of 5: Pour the batter into a 12 cm pan, lightly buttered or lined with parchment paper.
Step 4 of 5: Cook in the air fryer at 160 °C for about 22 minutes, until the surface is golden and the center is set.
Step 5 of 5: Let it cool completely before unmolding the cake and serving it. Garnish as desired with coconut, yogurt or fresh fruit.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving88 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 656 kJ157 kcal | 750 kJ179 kcal |
| Fat | 13.95 g | 15.94 g |
| of which saturated fatty acids | 10.46 g | 11.95 g |
| Carbohydrates | 5.67 g | 6.48 g |
| of which sugars | 2.25 g | 2.57 g |
| Fibre | 1.45 g | 1.66 g |
| Protein | 4.88 g | 5.58 g |
| Salt | 0.09 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
