Pineapple Cake with Macadamia-Apricot Topper
Tips: If using a sugar substitute, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar. Nutrition per serving with sugar substitute: same as above, except 179 cal., 23 g carb. Exchanges: 1 1/2 other carb // Carb choices: 1 1/2.
To toast coconut, preheat oven to 350 degrees. Spread coconut in a shallow baking pan lined with parchment paper, and bake for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
To toast nuts, preheat oven to 350 degrees F. Place nuts in a shallow baking pan lined with parchment paper. Bake about 10 minutes or until toasted. Cool nuts slightly. If using hazelnuts, place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
2 other carbohydrate, 1 1/2 fat