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Ingredientes
- 2 c. Flour, sifted
- 1 3/4 c. Sugar
- 1/2 c. Unsweetened cocoa
- 1 tsp Salt
- 1 tsp Soda
- 2 tsp Vanilla
- 3/4 c. Water
- 1/2 c. Shorting
- 1/2 c. Lowfat sour cream
- 4 x Large eggs, reserve 1 for filling
- 1 x Egg white, reserved
- 1/4 c. Sugar
- 1 c. Coconut, grated
- 1 Tbsp. Flour
- 1 tsp Vanilla
- 2 c. Confectioners' sugar
- 1 Tbsp. Butter
- 1/2 tsp Vanilla
- 3 Tbsp. Lowfat milk
- 1/4 c. Cocoa
Direcciones
- Filling: In small bowl, beat egg white at high speed till soft peaks form. Gradually add in sugar; beat till stiff peaks form. By hand, stir in coconut, flour and vanilla; blend well. Set this mix aside.
- Cake: In large mixing bowl, combine all ingredients; blend at low speed till moistened; beat 3 min at medium speed. Pour batter into greased and floured 12 c. Bundt pan. Drop teaspoonfuls of the coconut filling over the chocolate batter. Bake at 350 F. for 50-60 min or possibly till cake tests done. Cold in pan 10-15 min. Turn out on wire rack or possibly serving place to complete cooling. Top with Chocolate Glaze.
- Glaze: In small bowl, combine sugar, cocoa and butter. Add in vanilla; add in lowfat milk gradually to achieve desired consistency and stir till smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 12 servings | |
| Calories 403 | |
| Calories from Fat 57 | 14% |
| Total Fat 6.46g | 8% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 235mg | 10% |
| Potassium 86mg | 2% |
| Total Carbs 80.51g | 21% |
| Dietary Fiber 2.1g | 7% |
| Sugars 53.98g | 36% |
| Protein 6.28g | 10% |
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