Coconut Butter Cake with Ginger Ice Milk |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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In true pound-cake fashion, the plain appearance of this dessert belies its spectacular flavor. Ingredients:
cooking spray |
2 tablespoons sugar |
6 tablespoons unsalted butter, softened |
1 1/3 cups sugar |
2 teaspoons vanilla extract |
3 large egg whites |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup fat-free milk |
3/4 cup low-fat buttermilk |
1/2 cup flaked sweetened coconut |
1 tablespoon powdered sugar |
ginger ice milk |
Directions:
1. Preheat oven to 350°.
2. Coat a 9-inch (3 inches deep) springform pan with cooking spray; dust with 2 tablespoons sugar. Place butter in a large bowl; beat with a mixer at medium speed until creamy and pale (about 2 minutes); gradually add 1 1/3 cups sugar. Beat at high speed 3 minutes or until fluffy. Beat in vanilla. Add egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Combine milk and buttermilk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in coconut.
3. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on wire rack; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar. Serve with Ginger Ice Milk.
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