DELIGHTFUL COCONUT-ALMOND CAKE (DIABETIC-FRIENDLY)
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 boxcoconut supreme cake mix, (duncan hines') or a yellow sugar-free cake mix, (pillsbury), dry
1 box4 serving, sugar-free/fat free instant vanilla pudding/pie filling, dry
1/2 cskim milk
1/4 ccanola oil
2 largeegg whites
1 cnonfat plain yogurt
3/4 croasted almonds, chopped fine, divided (1/4 c. for glaze)
2 tspalmond extract, divided (1 tsp. for glaze)
2 tspcoconut extract
3/4 cpowdered sugar (for glaze)
2 + Tbspskim milk, (for glaze)
1/3 ccoconut, 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.
- ***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.