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Coconut fruitcake
Lactose-free coconut fruitcake with pineapple. Festive cake, ideal for spring or summer.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Beat the caster sugar with the eggs and salt. Stir in the butter well. Grate the orange zest of the orange.
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Sieve the flour. Mix the flour, baking powder, coconut, pineapple and grater through the egg mixture until you have a nice, creamy batter. Spoon the batter into the cake tin and bake in the middle of the oven for about 50 minutes until golden brown and done.
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Check with the skewer for doneness. Prick the skewer in the middle of the cake. If this comes out clean, the cake is done.
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Nutrition
330Calories
Sodium4% DV95mg
Fat28% DV18g
Protein10% DV5g
Carbs13% DV38g
Fiber4% DV1g
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