delightful coconut-almond cake (diabetic-friendly)

Name: DELIGHTFUL COCONUT-ALMOND CAKE (DIABETIC-FRIENDLY)
Prep time: 15 min
Cook time: 50 min
Ingredients: 1 box(es) coconut supreme cake mix, (duncan hines') or a yellow sugar-free cake mix, (pillsbury), dry; 1 box(es) 4 serving, sugar-free/fat free instant vanilla pudding/pie filling, dry; 1/2 cup(s) skim milk; 1/4 cup(s) water; 1/4 cup(s) canola oil; 2 large eggs; 2 large egg whites; 1 cup(s) nonfat plain yogurt; 3/4 cup(s) roasted almonds, chopped fine, divided (1/4 c. for glaze); 2 teaspoon(s) almond extract, divided (1 tsp. for glaze); 2 teaspoon(s) coconut extract; 3/4 cup(s) powdered sugar (for glaze); 2 + tablespoon(s) skim milk, (for glaze); 1/3 cup(s) coconut, shredded, toasted (for glaze) (optional)

(4 RATINGS)

311 Pinches 1 Photo

penny jordan

Lubbock, TX

Updated on Mar 4, 2012

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

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DELIGHTFUL COCONUT-ALMOND CAKE (DIABETIC - FRIENDLY)

prep time 15 Min

cook time 50 Min

method ---

yield Approx. 20 equal servings

Ingredients

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 cup skim milk
1/4 cup water
1/4 cup canola oil
2 large eggs
2 large egg whites
1 cup nonfat plain yogurt
3/4 cup roasted almonds, chopped fine, divided (1/4 c. for glaze)
2 teaspoons almond extract, divided (1 tsp. for glaze)
2 teaspoons coconut extract
3/4 cup powdered sugar (for glaze)
2 + tablespoons skim milk, (for glaze)
1/3 cup coconut, shredded, toasted (for glaze) (optional)

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

Step 1

PREHEAT: Oven to 325 degrees F. COAT: 10" Bundt pan with nonstick cooking spray. (I prefer Bakers' Joy). Set aside.

Step 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.
Step 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.
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