Pineapple Coconut Claufouti Cake Recipe
Servings: 8
Ingredients
- 1Â 1/2 c. All-Purpose Flour
- 1 tsp Baking Pwdr
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 c. White Sugar
- 2 lrg Large eggs
- 1/2 c. Skim Lowfat milk Note 1
- 1/2 c. Canned Pineapple Chunks In Juice Liquid removed
- 1/4 c. Pineapple Juice From Can
- 1/2 c. Sweetened Coconut Flakes
- 1 tsp Vanilla Extract
Directions
- Note 1: Original recipe used whole lowfat milk
- Combine first four ingredients and mix well. Set aside.
- Place pineapple, pineapple juice, Large eggs, lowfat milk, coconut, sugar, and vanilla in the Baking Pan and place it in the machine. Close the Lid and start the cake cycle. When continuous mixing begins, add in the flour mix in a slow, steady stream. Close the Lid.
- Allow the cake to cold uncovered in the refrigerator for 25 - 30 minutes before attempting to remove it from the pan.
- This tastes very good. Extremely easy to prepare with not a lot of extra pans to clean up.
- NOTES : Made the Pineapple-Coconut Claufouti Cake last nite. Had a piece of it today and it is very good. It uses a batter bread setting as well as a bread machine so this is why I am allowing it to appear on list.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 203 | |
| Calories from Fat 20 | 10% |
| Total Fat 2.35g | 3% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 400mg | 17% |
| Potassium 79mg | 2% |
| Total Carbs 41.4g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 22.58g | 15% |
| Protein 4.14g | 7% |
