Pineapple and coconut scan bran cake

1. Method

2. Preheat oven to 200c or 400f
Grease a ovenproof round cake tin with some non stick spray
In a dish, soak the scan bran in some boiling hot water to soften.
Add scan bran to a large bowl.
Add the cinnamon, baking powder and finely chopped fresh pineapple
Separate the yolks from the eggs into a small bowl. Set the egg whites aside
Add the yoghurt, brown sugar Splenda blend and coconut extract to the egg yolks and whisk.
Add this mixture into the scan bran.
Spray a couple of sprays of buttery Frylight or Pam into the mixture
Whisks your eggs whites into meringue peaks, and fold them into the scan bran mixture.
Pour the cake mixture into your greased cake tin, and bake in the oven for approx 40-50mins, When cake is ready, a toothpick entered into the centre of the cake should come out clean. But you don’t want the cake to dry out too much, it should still be nice and moist in the middle. Let it cool down before cutting into slices to serve.
Serve with 4 tablespoons of light squirty cream for an extra 1 syn