Food & Recipes

Coconut Cake with Coconut Frosting

It takes very little actual coconut to give this cake an intense coconut flavor.

Serves: 12

Ingredients:

• 1 1/2 cups Carnation Nonfat Dry Milk Powder
• 2 cups water
• 1 tablespoon white vinegar
• 1 1/2 cups Bisquick Reduced Fat Baking Mix
• 3/4 cup pourable Sugar Twin or Sprinkle Sweet
• 6 tablespoons flaked coconut
• 1/4 cup Land O Lakes no-fat sour cream
• 1/3 cup Dannon plain fat-free yogurt
• 1 tablespoon + 1 teaspoon coconut extract
• 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
• 3/4 cup Cool Whip Free

Directions:

1. Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray.
2. In a small bowl, combine 2/3 cup dry milk powder, 3/4 cup water, and vinegar. Set aside.
3. In a large bowl, combine baking mix, Sugar Twin, and 3 tablespoons coconut.
4. Stir sour cream, yogurt, and 1 tablespoon coconut extract into milk mixture. Add milk mixture to flour mixture. Mix gently to combine.
5. Spread batter into prepared cake pan. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
6. Place cake pan on a wire rack and allow to cool for at least 30 minutes.
7. In a large bowl, combine dry pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 1/4 cups water. Mix well using a wire whisk.
8. Blend in remaining 1 teaspoon coconut extract and Cool Whip Free.
9. Spread mixture evenly over cake. Evenly sprinkle remaining 3 tablespoons coconut over top.
10. Cut into 12 servings. Refrigerate leftovers.

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

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