Diabetic Coconut Cake With Icing Recipe
Servings: 12
Ingredients
- 3 1/2 c. cake flour
- 4 teaspoon baking pwdr
- 1 teaspoon salt
- 1 c. shortening
- 2 c. sugar
- 8 egg whites
- 1 c. lowfat milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 fresh coconuts
- 1/4 c. coconut water
- 1/3 c. sifted powdered sugar
Directions
- Heat oven to 350 degrees. Grease three 9-inch cake pans. Sift flour, measure and place in sifter, add in baking pwdr, and salt; sift again. Set aside. Cream shortening till fluffy, add in sugar a little at a time till all is used. Add in egg whites one at a time and beat till fluffy. Add in dry ingredients alternately with lowfat milk, a little at a time; beginning and ending with dry ingredients. Add in extracts and beat 2 min on medium speed. Divide into prepared pans and bake 25 to 30 min.
- Grate the fresh coconuts; save the water for brushing cake layers. Brush cake layers with mix of the coconut water and powdered sugar. (Plain coconut water will make a soggy cake!) Stack cake with Boiled icing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 12 servings | |
| Calories 568 | |
| Calories from Fat 252 | 44% |
| Total Fat 29.16g | 36% |
| Saturated Fat 14.38g | 58% |
| Trans Fat 5.71g | |
| Cholesterol 1mg | 0% |
| Sodium 635mg | 26% |
| Potassium 209mg | 6% |
| Total Carbs 73.77g | 20% |
| Dietary Fiber 3.8g | 13% |
| Sugars 39.53g | 26% |
| Protein 5.14g | 8% |
