Marble cake with coconut milk (diabetics)

Name: Marble cake with coconut milk (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Ingredients: 200 g Butter or margarine; 1 pinch Salt; 120 g Diabetic sweetness; 4 Eggs (size M); 200 g unsweetened coconut milk; 350 g Flour; 1 package Baking Powder; 75 g Nut Nougat Cream; 1 heaped Tsp cocoa powder; 30 g Coconut chips; 7-10 Tbsp Cocoa powder; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 14

200 g Butter or margarine
1 pinch Salt
120 g Diabetic sweetness
4 Eggs (size M)
200 g unsweetened coconut milk
350 g Flour
1 package Baking Powder
75 g Nut Nougat Cream
1 heaped Tsp cocoa powder
30 g Coconut chips
7-10 Tbsp Cocoa powder
7-10 Tbsp Grease

Directions

1
Grease the box form (25 cm length, 1 1/4 litre capacity). Cream fat, salt and diabetic sweetness. Stir in eggs one after the other. Stir in coconut milk. Mix flour and baking powder, stir in briefly. Halve the dough and stir in the nut nougat cream and cocoa. First put the light, then the dark dough into the form and pull it through spirally with a fork. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 60-75 minutes (stick test). Cover after approx. 50 minutes if necessary. Take out, let cool down for about 10 minutes. Turn the cake onto a grid and let it cool down. Lightly roast the coconut chips in a pan without fat, remove. Decorate the cake with the chips and dust with cocoa
2
2 1/2 hours waiting time / 2 1/2 BE
3
Not diabetic? Prepare the sponge mixture with 150 g sugar. Use "normal" nut nougat cream