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Macaroon Swirl Cake
Author/Submitted by:
Servings: 16
Categories:
Cakes
/
Chocolate
/
Desserts
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Low-Fat/Low-Cal
Ingredients: 1/4
c
2 T reduced fat margarine 1 1/2
c
Sugar 2
Egg whites 1 1/2
ts
Vanilla extract 1/4
c
Sweetened flaked coconut 1/4
c
Plus 2 T cocoa powder
--Glaze-- 1/4
c
Plus 2 T confectioners
Sugar 2
c
Unbleached flour 3/4
c
Oat bran 1 1/4
ts
Baking soda 1 1/4
c
Plus 2 T nonfat buttermilk 1/2
ts
Coconut extract 1 1/2
ts
Skim milk 1
tb
Sweetened flaked coconut
Directions:
Place the margarine and the sugar in the bowl of an electric mixer
and beat until smooth. Beat in the egg whites and vanilla extract
until smooth, and set aside.
Combine the flour, oat bran, and baking soda in a medium sized bowl,
and stir to mix well. Add the flour mixture and the buttermilk to the
margarine mixture, and beat just until well mixed.
Remove 1 cup of the batter, and place it in a small bowl. Stir in the
flaked coconut extract, and set aside.
Add the cocoa to the large bowl of batter, and beat just until well
mixed.
Coat a 12 cup bundt pan with nonstick cooking spray. Pour 3/4 of the
cocoa batter in the pan, spreading the batter evenly. Top with the
coconut batter, followed by the reamining cocoa batter.
Bake at 350 degrees for 40 minutes, or just until a wooden toothpick
inserted in the center of the cake comes out clean. Cool the cake in
the pan for 20 minutes. Then invert onto a wire rack, and cool to
room temperature.
To make the glaze, combine the confectioner's sugar, coconut extract,
and milk in a small bowl, and stir until smooth. Transfer the cake
to a serving platter and drizzle the glaze over the cake. Sprinkle
the coconut over the top of the glaze and let sit for at least 15
minutes, allowing the glaze to harden, before slicing and serving.
Per serving: 189 calories, 0 mg cholesterol, 3.3 g fat, 1.9 g fiber,
4.1 g protein, 155 mg sodium
From "Secrets for Fat Free Cooking" by S. Woodruff, RD
From: Barbara O'keefe Date: 11-20-96 (17:49) Winquest
Pc (401) Low-Fat
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