| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cakes, Desserts, Sugar free | 8 | Servings | |
INGREDIENTS
| 3/4 | c | Egg beaters 99% egg substitute |
| 1/4 | c | Butter; softened |
| 1/4 | c | Lighter Bake |
| 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 |
| 1/2 | c | Coconut flakes |
| 1 | c | Blueberries; fresh |
| 1/3 | c | Coconut flakes |
INSTRUCTIONS
CAKE TOPPING Beat together egg beaters, butter, Lighter Bake, 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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