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
roasted almonds, chopped fine, divided (1/4 c. for glaze)
almond extract, divided (1 tsp. for glaze)
powdered sugar (for glaze)
2 + Tbsp
skim milk, (for glaze)
coconut, shredded, toasted (for glaze) (optional)
How To Make delightful coconut-almond cake (diabetic-friendly)
PREHEAT: Oven to 325 degrees F.
COAT: 10" Bundt pan with nonstick cooking spray.
(I prefer Bakers' Joy).
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.
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
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