I am definitely of two minds when it comes to baking "lite" desserts. While I am all for dessert it better be worth it. Plus, I fear that if a dessert is "lite" I just might think I can over indulge. With all that in mind, I took on the task of "cleaning up" the Coconut Cream Cake posted by PartySugar. I must say the cake tasted great. My husband loved it. I served it to guests and they too were complimentary (or maybe just being polite - who knows!!!)
While my cake did not quite look like the cake pictured (I just made a two layer cake), the frosting was lumpier since it contained pecan pieces, it didn't photograph well. I need to work on my food styling skills.
I hope you try the recipe and if you do I would love to hear about your results. To see the recipe just read more
Coconut Cream Cake - The Lesser Evil
adapted from Emeril Lagasse
1 cup granulated sugar
1/3 cup agave nectar
1/2 pound (2 sticks) butter substitute, softened (I used Earth Balance)
1/2 cup canola oil
3 egg yolks
5 large eggs whites
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 cup ground pecans
1 cup low fat buttermilk
2 cups shredded coconut
One 8-ounce package low fat or non-fat cream cheese, softened
1 1/2 pounds confectioners’ sugar (about 6 cups), sifted
1 teaspoon pure vanilla extract
2 tablespoons low fat milk
1 cup pecan pieces
- Preheat the oven to 350ºF. Lightly grease and flour 2 9-inch round cake pans.
- In a large mixing bowl with an electric mixer, cream the granulated sugar, agave nectar with 1/4 pound (1 stick) of the butter.
- With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition.
- Sift the flour and baking soda together into a medium-size mixing bowl. Add the ground pecans and mix. Alternately add the flour mixture and the buttermilk to the batter, mixing well.
- Fold in 1 cup of the coconut.
- With the electric mixer, in another large mixing bowl (wash and dry the beaters well first), beat the egg whites until stiff peaks form, then fold them into the cake batter.
- Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, 25 to 30 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Set aside.
- With an electric mixer, in another large mixing bowl (wash and dry those beaters), cream the remaining 1/4 pound (1 stick) butter with the cream cheese.
- Add the sifted confectioners’ sugar, about 1/2 cup at a time, mixing after each addition.
- Add the vanilla and milk and mix well. Fold in the pecans.
- Spread a thin layer of the frosting on top of each cake layer. Place the layers of cake on top of each other and ice the sides of the cake with the remaining frosting.
- Sprinkle the top of the cake with the remaining 1 cup coconut.
Notes: Although I used a butter substitute, it is still as fattening as butter just better for you in terms of cholesterol and saturated fat. It still contains lots of sugar (6 cups of powdered sugar in the frosting alone), as well as eggs. So while this might be better for you than the original version, it still has a considerable caloric load. It is made with coconut how could it not. It is still tasty though.
Here's a link to the original recipe from PartySugar.