LOW FAT Coconut Triple Layer Cake

[Guest guest]

* Exported from MasterCook *

 

Coconut Triple-Layer Cake

 

Recipe By : Cooking Light

Serving Size : 16 Preparation Time :0:00

Categories : Dessert/Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

cooking spray

1 tablespoon cake flour

3 1/2 cups sifted cake flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1 3/4 cups sugar

1/4 cup butter or margarine -- softened

1 1/2 tablespoons vegetable oil

2 large egg whites

1 2/3 cups skim milk

1/2 cup nonfat plain yogurt

2 1/2 teaspoons vanilla extract

1/4 teaspoon butter extract

2/3 cup sweetened coconut flakes

**FLUFFY COCONUT FROSTING**

1 cup sugar

1/4 cup water

1/4 teaspoon cream of tartar

dash salt

3 large egg whites

1 teaspoon vanilla extract

1/4 teaspoon coconut extract

 

Preheat oven to 350.

 

Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon

flour.

 

Lightly spoon sifted flour into dry measuring cups, and level with a knife.

Combine sifted flour, baking powder, salt, and baking soda. Combine sugar,

butter, and oil in a large bowl, and beat at medium speed of a mixer until

well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well

after each addition. Combine the milk and yogurt. Add the flour mixture to

the creamed mixture alternately with the milk mixture, beginning and ending

with flour mixture. Stir in extracts.

 

Pour cake batter into prepared pans. Sharply tap cake pans once on

countertop to remove air bubbles. Bake at 350 for 25 minutes or until a

wooden pick inserted in center of cake comes out clean. Cool in pans 10

minutes on wire racks, and remove from pans. Cool completely on wire racks.

 

Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting,

and top with another cake layer. Spread with 2/3 cup frosting, and top with

the remaining cake layer. Spread the remaining frosting over the top and

sides of the cake. Sprinkle top of cake with coconut. Store cake loosely

covered in refrigerator.

 

 

Per serving = 293 calories, 5 gm fat, 8 mg cholesterol, 258 mg sodium, 57 gm

carbohydrate, 4 gm protein, 0 gm fiber

Exchanges: 2 1/2 fruit, 1 fat, 3 1/2 other carbohydrate

 

 

 

 

 

By: Carole

 

 

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