Real Recipes From Real Home Cooks ®

delightful coconut-almond cake (diabetic-friendly)

(4 ratings)
Recipe by
penny jordan
Lubbock, TX

This cake is absolutely delightful! Coconut and almonds, in one moist and delicious cake...and diabetic-friendly too...what more could you ask for? I know it's a favorite in my books... This is very much like a pound cake. Nutrients per serving: Serves: Approx. 20 equal servings Calories: Approx. 180 Saturated Fat: Approx. 1g Total Fat: Approx. 5g Carbs: Approx. 28g Dietary Exchanges: 2 Starch 1 Fat

(4 ratings)
yield serving(s)
prep time 15 Min
cook time 50 Min

Ingredients For delightful coconut-almond cake (diabetic-friendly)

  • 1 box
    coconut supreme cake mix, (duncan hines') or a yellow sugar-free cake mix, (pillsbury), dry
  • 1 box
    4 serving, sugar-free/fat free instant vanilla pudding/pie filling, dry
  • 1/2 c
    skim milk
  • 1/4 c
  • 1/4 c
    canola oil
  • 2 lg
  • 2 lg
    egg whites
  • 1 c
    nonfat plain yogurt
  • 3/4 c
    roasted almonds, chopped fine, divided (1/4 c. for glaze)
  • 2 tsp
    almond extract, divided (1 tsp. for glaze)
  • 2 tsp
    coconut extract
  • 3/4 c
    powdered sugar (for glaze)
  • 2 + Tbsp
    skim milk, (for glaze)
  • 1/3 c
    coconut, shredded, toasted (for glaze) (optional)

How To Make delightful coconut-almond cake (diabetic-friendly)

  • 1
    PREHEAT: Oven to 325 degrees F. COAT: 10" Bundt pan with nonstick cooking spray. (I prefer Bakers' Joy). Set aside.
  • 2
    IN: Large mixing bowl, beat together all cake ingredients. (Mixture will be thick in consistancy.) TRANSFER: Batter into prepared pan. BAKE: 40 to 50 minutes or until inserted toothpick comes out clean. DO NOT OVERBAKE. COOL: 10 minutes and invert onto serving plate. DRIZZLE: With almond glaze (see recipe) optional. *You can always dust cake lightly with powdered sugar instead of glaze if you wish.
  • 3
    ***ALMOND GLAZE***(Optional) IN: Small mixing bowl mix: 3/4 cup powdered sugar 1 tsp. almond extract 2+ tsp. skim milk, and 1/4 cup chopped, roasted almonds until smooth. POUR: Over warm cake & top with coconut if desired. COVER: Cake with cake cover and refrigerate until ready to serve. SERVE & ENJOY! *STORE: Covered leftovers in refrigerator.