| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cakes, Desserts, Sugar free |
8 |
Servings |
INGREDIENTS
| 3 |
lg |
Eggs |
| 1/2 |
c |
Butter; softened |
| 1 |
c |
Orange juice; unsweetened |
| 1/2 |
ts |
Orange extract |
| 2 1/2 |
c |
White flour; unbleached |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 3/4 |
ts |
Grated lemon rind |
| 1 |
c |
Coconut flakes |
| 1 |
c |
Blueberries; fresh |
| 1/3 |
c |
Coconut flakes |
INSTRUCTIONS
CAKE
TOPPING
Beat together eggs, butter, orange juice, and orange extract. Add flour,
baking soda, baking powder, cinnamon, and grated lemon rind; beat well.
Stir in I cup flaked coconut and blueberries. Spoon mixture into an oiled
and floured 9"' by 13 " baking pan. Spread batter evenly in pan.
Sprinkle 1/3 cup flaked coconut over batter. Bake at 350 degrees for 20 to
25 minutes or until browned. Cool on a wire rack.
Serves 8 to 10.
Recipe by: Sweet and Sugar Free - Karen E. Barkie Posted to Digest
eat-lf.v097.n212 by Irene DiGiuseppe <irene@1starnet.com> on Aug 22, 1997
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