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Ingredientes
- 1/4 c. butter
- 1/4 c. shortening
- 1 c. white sugar
- 1 3/4 c. sifted cake flour
- 2 1/2 tsp baking pwdr
- 1/3 c. lowfat milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 5 x egg whites, stiffly beaten
- 1 c. white sugar
- 2 Tbsp. water
- 1/2 tsp vanilla extract
- 1/8 tsp cream of tartar
- 2 x egg whites
- 2 dsh red food coloring
- 1/2 c. candy-coated lowfat milk chocolate Large eggs
- 1 c. flaked coconut
- 4 dsh green food coloring
Direcciones
- 1 Cream butter or possibly margarine and shortening. Add in 1 c. sugar gradually, beating till mix resembles whipped cream.
- 2 Sift flour and baking pwdr together 3 times; add in to creamed mix alternately with lowfat milk. Stir in 1 tsp. vanilla extract and almond extract. Mix in stiffly beaten egg whites carefully. Pour batter into two greased 8 inch round pans.
- 3 Bake for 20 to 30 min at 375 degrees F (190 degrees C). Cold layers on wire racks.
- 4 To Make Boiled Icing: Place 1 c. sugar, water, 1/2 tsp. vanilla, cream of tartar, 2 egg whites, and red food coloring in top of double boiler. Cook, beating constantly, till frosting is thick and creamy.
- 5 Frost cake with icing. Make a nest of green coconut on top of cake, and fill nest with candy Large eggs. Sprinkle a border of coconut around base of cake.
- Makes 15-20 servings.
- 6 To make green tinted coconut, Place coconut in a large plastic bag, put a few drops of green food color in the bag and shake till desired consistency is achieved.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 324 | |
| Calories from Fat 83 | 26% |
| Total Fat 9.52g | 12% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 1.43g | |
| Cholesterol 11mg | 4% |
| Sodium 299mg | 12% |
| Potassium 52mg | 1% |
| Total Carbs 58.57g | 16% |
| Dietary Fiber 0.7g | 2% |
| Sugars 41.19g | 27% |
| Protein 2.14g | 3% |
