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Macaroon Swirl Cake

Author/Submitted by:
Servings: 16
Categories: Cakes / Chocolate / Desserts / Low-Fat/Low-Cal

1/4  c  2 T reduced fat margarine
1 1/2  c  Sugar
2    Egg whites
1 1/2  ts  Vanilla extract
1/4  c  Sweetened flaked coconut
1/4  c  Plus 2 T cocoa powder
1/4  c  Plus 2 T confectioners
2  c  Unbleached flour
3/4  c  Oat bran
1 1/4  ts  Baking soda
1 1/4  c  Plus 2 T nonfat buttermilk
1/2  ts  Coconut extract
1 1/2  ts  Skim milk
1  tb  Sweetened flaked coconut

Place the margarine and the sugar in the bowl of an electric mixer and beat until smooth. Beat in the egg whites and vanilla extract until smooth, and set aside. Combine the flour, oat bran, and baking soda in a medium sized bowl, and stir to mix well. Add the flour mixture and the buttermilk to the margarine mixture, and beat just until well mixed. Remove 1 cup of the batter, and place it in a small bowl. Stir in the flaked coconut extract, and set aside. Add the cocoa to the large bowl of batter, and beat just until well mixed. Coat a 12 cup bundt pan with nonstick cooking spray. Pour 3/4 of the cocoa batter in the pan, spreading the batter evenly. Top with the coconut batter, followed by the reamining cocoa batter. Bake at 350 degrees for 40 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 20 minutes. Then invert onto a wire rack, and cool to room temperature. To make the glaze, combine the confectioner's sugar, coconut extract, and milk in a small bowl, and stir until smooth. Transfer the cake to a serving platter and drizzle the glaze over the cake. Sprinkle the coconut over the top of the glaze and let sit for at least 15 minutes, allowing the glaze to harden, before slicing and serving. Per serving: 189 calories, 0 mg cholesterol, 3.3 g fat, 1.9 g fiber, 4.1 g protein, 155 mg sodium From "Secrets for Fat Free Cooking" by S. Woodruff, RD From: Barbara O'keefe Date: 11-20-96 (17:49) Winquest Pc (401) Low-Fat

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