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Coconut Butter Cake with Ginger Ice Milk

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 12 servings (serving size: 1 slice)
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

Nutrition Information

  • calories 352
  • caloriesfromfat 26 %
  • fat 10.3 g
  • satfat 6.4 g
  • monofat 2.8 g
  • polyfat 0.5 g
  • protein 7.3 g
  • carbohydrate 58.2 g
  • fiber 0.8 g
  • cholesterol 60 mg
  • iron 1.3 mg
  • sodium 293 mg
  • calcium 121 mg

How to Make It

  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.