Coconut Walnut Cake

Coconut Walnut Cake

Walnuts are rich in omega-3 and omega-6 fatty acids, which reduce levels of “bad” cholesterol in the blood, preventing cardiovascular conditions. They’re also high in vitamin B6, vitamin E and minerals, including magnesium, phosphorus and potassium.

Ingredients

  • 2 cups pancake mix
  • 4 eggs
  • ¾ cup Nutrioli®
  • 1¼ cups sugar
  • 1 tsp baking powder
  • 5 slices pineapple in light syrup (diced)
  • ½ cup syrup from pineapple
  • 1 tsp vanilla
  • 2 TBSP butter
  • 1 tsp ground cinnamon
  • ¼ cup chopped walnuts
  • ¼ cup shredded coconut
  • ½ cup evaporated milk
    Valor nutritivo por porción

  • 371 kcal
  • 18 Fats
  • 5g Proteins
  • 47 Carbohydrates

Directions

  1. Grease a rectangular cake pan with butter.
  2. In a large bowl, beat together flour, eggs, Nutrioli®, ¾ cup sugar, baking powder, pineapple syrup and vanilla. When mixed, add diced pineapple and continue beating.
  3. Pour mixture into cake pan, sprinkle with walnuts and coconut and bake at 350 °F for 35–45 minutes or until a toothpick inserted in center comes out clean.
  4. Boil butter, evaporated milk and ½ cup sugar in a saucepan for several minutes. When cake comes out of the oven, spoon mixture over cake little by little, so mixture is absorbed.


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