Strawberry Coconut Coffee Cake Recipe
Ingredients
1/4 cup plus 2 tablespoons skim milk
1/4 cup shredded unsweetened coconut
2 egg whites
1 cup unbleached flour
1/3 cup whole wheat flour
3/4 cup sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 cup mashed strawberries
1 teaspoon vanilla extract
TOPPING
1/4 cup plus 2 tablespoons quick-cooking oats
1 tablespoon plus 1 1/2 teaspoons whole wheat flour
2 tablespoons sugar
2 tablespoons shredded unsweetened coconut
1 tablespoon strawberry fruit spread or jam
GLAZE
1/4 cup confectioners' sugar
1 1/8 teaspoons skim milk
1/4 teaspoon coconut extract
Directions
1. To make the topping, combine all of the topping ingredients in a small bowl until moist and crumbly. Set aside.
2. Place the skim milk and the 1/4 cup of coconut in a food processor or blender, and blend at high speed for one minute, or until creamy. Set aside.
3. Place the egg whites in the bowl of an electric mixer, and beat to form soft peaks. Set aside.
4. In a large bowl, combine the flours, sugar, and baking powder, and stir to mix well. Add the coconut mixture, mashed strawberries, and vanilla extract, and stir just enough to mix well. Gently fold in the egg whites.
5. Coat a 9-inch round cake pan with nonstick cooking spray, and spread the batter evenly in the pan. Sprinkle the topping over the batter, and bake at 350 °F for 25 to 30 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.
6. To make the glaze, combine the glaze ingredients in a small bowl, and stir until smooth. Drizzle the glaze over the cake, and let sit for at least 15 minutes before cutting into wedges.
2. Place the skim milk and the 1/4 cup of coconut in a food processor or blender, and blend at high speed for one minute, or until creamy. Set aside.
3. Place the egg whites in the bowl of an electric mixer, and beat to form soft peaks. Set aside.
4. In a large bowl, combine the flours, sugar, and baking powder, and stir to mix well. Add the coconut mixture, mashed strawberries, and vanilla extract, and stir just enough to mix well. Gently fold in the egg whites.
5. Coat a 9-inch round cake pan with nonstick cooking spray, and spread the batter evenly in the pan. Sprinkle the topping over the batter, and bake at 350 °F for 25 to 30 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.
6. To make the glaze, combine the glaze ingredients in a small bowl, and stir until smooth. Drizzle the glaze over the cake, and let sit for at least 15 minutes before cutting into wedges.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
