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Foodgeek: |
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Rating: |
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Servings: |
16 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/4 cups sugar
6 tbsp. vegetable oil
2 eggs
3 cups all-purpose flour
1-1/4 tsp. baking soda
1/4 tsp. salt
1-1/2 cups low-fat buttermilk
2 tsp. vanilla
1/2 cup flaked sweetened coconut
1-1/2 tsp. coconut flavoring, divided
1/3 cup unsweetened cocoa
Non-stick cooking spray
3/4 cup powdered sugar, sifted
1 tbsp. skim milk
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Directions:
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1. Preheat oven to 350°F.
2. Combine 1-1/4 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well after each addition.
3. Combine flour, baking soda, and salt; add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
4. Combine 1 cup batter, coconut, and 1 teaspoon coconut flavoring in a small bowl; stir well. Set aside. Add cocoa to remaining batter in large bowl; stir well. Reserve 1 cup chocolate batter and set aside. Pour remaining chocolate batter into a 12-cup bundt pan coated with cooking spray. Spoon coconut batter over center of batter to form a ring making sure not to touch sides of pan. Top with reserved chocolate batter, spreading evenly to cover.
5. Bake at for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack.
6. Combine remaining 1/2 teaspoon coconut flavoring, powdered sugar, and skim milk; stir well. Drizzle over cake.
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