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Add a photoServings: 12
Ingredients
- 1 1/4 c. Sugar
- 6 Tbsp. Vegetable oil
- 2 lrg Large eggs
- 3 c. All-purpose flour
- 1 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1 1/2 c. Lowfat buttermilk
- 2 tsp Vanilla
- 1/2 c. Flaked sweetened coconut
- 1 1/2 tsp Coconut flavoring, divided
- 1/3 c. Unsweetened cocoa Cooking spray
- 3/4 c. Sifted powdered sugar
- 1 Tbsp. Skim lowfat milk
Directions
- 1. Preheat oven to 350 oF.
- 2. Combine 1 1/4 c. sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add in Large eggs, 1 at a time, beating well after each addition.
- 3. Combine flour, baking soda, and salt; add in flour mix to sugar mix alternately with buttermilk, beginning and ending with flour mix. Mix after each addition. Stir in vanilla.
- 4. Combine 1 c. batter, coconut, and 1 tsp. coconut flavoring in a small bowl; stir well. Set aside. Add in cocoa to remaining batter in large bowl; stir well. Reserve 1 c. chocolate batter and set aside. Pour remaining chocolate batter into 12 c. bundt pan coated with cooking spray.
- Spoon coconut batter over center of batter to create a ring making sure not to touch sides of pan. Top with reserved chocolate batter, spreading proportionately to cover.
- 5. Bake at 350 oF for 40 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10 min; remove from pan. Cold on a wire rack. Combine remaining 1/2 tsp. co conut flavoring, powdered sugar, and skim lowfat milk; stir well. Drizzle over cake.
- Yield: 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 12 servings | |
| Calories 320 | |
| Calories from Fat 79 | 25% |
| Total Fat 9.0g | 11% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 36mg | 12% |
| Sodium 225mg | 9% |
| Potassium 100mg | 3% |
| Total Carbs 54.18g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 28.81g | 19% |
| Protein 5.82g | 9% |
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