Tropical Tray Bake

Tropical Tray Bake

  • Makes10 servings
  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Calories168
  • Made withSplenda Granulated Sweetener


    • 175 g low fat spread
    • 3 eggs
    • Zest and juice of a lime
    • 175 g self raising flour
    • 1 teaaspoon bicarbonate of soda
    • 25 g coconut
    • 2 tablespoons 0% fat yogurt
    • 200 g mixed pineapple and mango, diced
    • 2 passion fruit
    • 5 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy168 kcal215.38%
    • Total Fat11.30 g14.49%
    • of which saturates2.80 g1.02%
    • Total Carbohydrate14.00 g5.09%
    • of which sugars3.10 g1.13%
    • Salt0.70 g0.25%



    Preheat the oven to 180°C. Base line a tin around 20 cm square.


    Cream together the low fat spread and the Splenda Granulated. Beat in the eggs one at a time  then add the lime zest. Tip in the flour, bicarbonate and coconut and stir in.


    Next, spoon in the yogurt and add the pineapple and mango. Stir to combine then scrape into the prepared tin. Bake for 25 minutes until springy to the touch.


    Scoop the seeds from the passion fruit, mix with the lime juice then spoon over the hot cake to serve.

    Made with

    Splenda Granulated Sweetener

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