Coconut Butter Cake with Ginger Ice Milk

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

In true pound-cake fashion, the plain appearance of this dessert belies its spectacular flavor.

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 26%
  • Fat: 10.3g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.3g
  • Carbohydrate: 58.2g
  • Fiber: 0.8g
  • Cholesterol: 60mg
  • Iron: 1.3mg
  • Sodium: 293mg
  • Calcium: 121mg

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

Preparation

  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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