Coconut Cake


Let me preface this one - I am working on making it lighter. It's not too bad if you can have just a 1/16th slice. I haven't had a chance to try lightening it yet, so this is how the orginal recipe goes. I've marked the ingredients I want to try to lighten with an "*".

POINTS: 70 pts TOTAL (no icing!) - 9 pts for 1/8 slices, 6 pts for 1/12 slices, 4-1/2 pts for 1/16 slices.

The original icing with this recipe would add 16 points total, so 2 more points for 1/8 slice, 1-1/2 more for 1/12 slices, and 1 more point for 1/16 slices.
MAKES: 8-12 servings
CRISPY RATING: Very light and delicate flavor

Ingredients
  • 2-1/4 cups Cake Flour
  • 2-1/4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1-2/3 cups Sugar*
  • 1/3 cup Butter*
  • 2 Eggs*
  • 1 can (14 oz) Light Coconut Milk
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • [18 pts]
  • [0 pts]
  • [0 pts]
  • [25 pts]*
  • [17 pts]*
  • [4 pts]*
  • [6 pts]
  • [0 pts]
  • [0 pts]

1. Combine flour, baking powder and salt. Set aside.

2. Cream butter and sugar until well blended.

3. Add eggs, one at a time, beating well.

4. Alternate adding flour mix and coconut milk, beginning and ending with flour.

5. Stir in extracts.

6. Bake in 9" round pans (well-sprayed with Pam) at 350?F for 30 minutes. If you want to bake it in a rectangular pan, it may take a little longer, but you can cut 12ths or 16ths easier.


MY NOTES AND THOUGHTS:

1. This was one of my favorite cakes pre-WW and it came from Cooking Light. So, I thought it can't be that bad! But, it ain't that good points-wise, either. So, as I mentioned, I'm going to try substituting Splenda for Sugar, Egg Beaters for Eggs, and maybe the Apple-Based Baking Subsitute for butter. (I suspect, though, that the cake's flavor is too delicate to use an apple-based substitute. It also has a truly white color which might be lost. We'll see!) I'd love any advice on this one!

2. This is also without any frosting. The one in the recipe was essentially a meringue with coconut extract for flavor. I'm thinking of mixing coconut extract into a tub of FF Cool Whip and seeing what happens. Or maybe we could think up something using FF/SF pudding mix with coconut. Hmmmm.... If you want the original, though click here.

Recipe from Cooking Light Magazine - December 2001.


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Coconut Frosting

POINTS: 16 TOTAL, so add 2 pts for 1/8 slices, 1 pt for 1/16 slices
MAKES: Enough to frost one cake
Ingredients
  • 4 Egg Whites
  • 1/2 tsp Cream of Tartar
  • Pinch of Salt
  • 1 cup Sugar*
  • 1/4 cup Water
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Coconut Extract
  • [1 pts]
  • [0 pts]
  • [0 pts]
  • [15 pts]*
  • [0 pts]
  • [0 pts]
  • [0 pts]

1. Beat egg whites, cream of tartar and and salt until stiff peaks form.

2. In saucepan, combine sugar and water and bring to a boil. Cook without stirring until temperature on a candy thermometer reaches 238?F.

3. Pour sugar syrup in a steady stream over egg whites, beating constantly at high speed. It will splatter and you will have to clean little specks of hard sugar off your entire kitchen - sorry! :)

4. Stir in extracts. It will be a soft frosting.

*Again, you could try this with Splenda instead and the points would drop dramatically.


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