| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy, Grains | Cakes | 16 | Servings | |
INGREDIENTS
| 1 1/4 | c | Sugar |
| 6 | tb | Vegetable oil |
| 2 | lg | Eggs |
| 3 | c | All-purpose flour |
| 1 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 1/2 | c | Lowfat buttermilk |
| 2 | ts | Vanilla |
| 1/2 | c | Flaked sweetened coconut |
| 1 1/2 | ts | Coconut flavoring; divided |
| 1/3 | c | Unsweetened cocoa |
| Cooking spray | ||
| 3/4 | c | Sifted powdered sugar |
| 1 | tb | Skim milk |
INSTRUCTIONS
1. Preheat oven to 350 oF. 2. Combine 1 1/4 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well after each addition. 3. Combine flour, baking soda, and salt; add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. 4. Combine 1 cup batter, coconut, and 1 teaspoon coconut flavoring in a small bowl; stir well. Set aside. Add cocoa to remaining batter in large bowl; stir well. Reserve 1 cup chocolate batter and set aside. Pour remaining chocolate batter into 12 cup bundt pan coated with cooking spray. Spoon coconut batter over center of batter to form a ring making sure not to touch sides of pan. Top with reserved chocolate batter, spreading evenly to cover. 5. Bake at 350 oF for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine remaining 1/2 teaspoon co conut flavoring, powdered sugar, and skim milk; stir well. Drizzle over cake. Yield: 16 servings. Calories 258 (27% from fat); fat 7.7g (sat 2.2 g mono, 1.8 g poly, 2.7g); protein 4.7g: carb 42.6g; fiber .8g; chol 28mg; iron 1.5 mg; sodium 15 mg; calc 38 mg. Recipe by: Cooking Light Magazine, October 1996 Posted to Bakery-Shoppe Digest V1 #526 by Suzy Lewis <lewises@flatoday.infi.net> on Jan 22, 1998
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