Coconut Butter Cake with Ginger Ice Milk
Yield: 12 servings (serving size: 1 slice)
a.. Cooking spray
b.. 2 tablespoons sugar
c.. 6 tablespoons unsalted butter, softened
d.. 1 1/3 cups sugar
e.. 2 teaspoons vanilla extract
f.. 3 large egg whites
g.. 2 cups all-purpose flour
h.. 1 teaspoon baking soda
i.. 1/2 teaspoon salt
j.. 3/4 cup fat-free milk
k.. 3/4 cup low-fat buttermilk
l.. 1/2 cup flaked sweetened coconut
m.. 1 tablespoon powdered sugar
n.. Ginger Ice Milk
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.
Ginger Ice Milk
Yield: 12 servings (serving size: about 1/4 cup)
a.. 2 cups water
b.. 1/3 cup (1/4-inch-thick) slices peeled fresh ginger
c.. 3 cups whole milk
d.. 2/3 cup sugar
e.. 1 vanilla bean, split lengthwise
f.. 2 large eggs, lightly beaten
1.. Combine water and ginger in a small saucepan; bring to a boil. Drain.
Combine ginger mixture, milk, and sugar in a medium saucepan. Scrape seeds from
vanilla bean; add seeds and bean to milk mixture. Heat the milk mixture over
medium-high heat to 180° or until tiny bubbles form around edge (do not boil).
Remove from heat.
2.. Place eggs in a large bowl. Gradually add hot milk mixture, stirring
constantly with a whisk until blended. Let stand 15 minutes. Strain milk
mixture through a sieve into pan; discard solids. Heat milk mixture over medium
heat to 160°, stirring constantly with a whisk. Cool completely. Pour mixture
into the freezer can of an ice-cream freezer, and freeze according to
manufacturer's instructions.
3..
Nutritional Information
for Ginger Ice milk
Amount per serving
a.. Calories: 95
b.. Calories from fat: 27%
c.. Fat: 2.9g
d.. Saturated fat: 1.5g
e.. Monounsaturated fat: 1g
f.. Polyunsaturated fat: 0.2g
g.. Protein: 3.1g
h.. Carbohydrate: 14.5g
i.. Fiber: 0.1g
j.. Cholesterol: 44mg
k.. Iron: 0.2mg
l.. Sodium: 42mg
m.. Calcium: 78mg
Nutritional Information
coconut butter cake
a.. Calories: 352
b.. Calories from fat: 26%
c.. Fat: 10.3g
d.. Saturated fat: 6.4g
e.. Monounsaturated fat: 2.8g
f.. Polyunsaturated fat: 0.5g
g.. Protein: 7.3g
h.. Carbohydrate: 58.2g
i.. Fiber: 0.8g
j.. Cholesterol: 60mg
k.. Iron: 1.3mg
l.. Sodium: 293mg
m.. Calcium: 121mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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