Coconut Butter Cake With Ginger Ice Milk Recipe

Name: Coconut Butter Cake With Ginger Ice Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 tablespoons sugar; 6 tablespoons unsalted butter, softened; 1 1/3 cups sugar; 2 teaspoons vanilla extract; 3 large egg whites; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup fat-free milk; 3/4 cup low-fat buttermilk; 1/2 cup flaked sweetened coconut; 1 tablespoon powdered sugar

Servings: persons

Cooking spray
2 tablespoons sugar
6 tablespoons unsalted butter, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
3 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free milk
3/4 cup low-fat buttermilk
1/2 cup flaked sweetened coconut
1 tablespoon powdered sugar

1
Preheat oven to 350u00b0.
2
Coat a 9-inch (3 inches deep) springform pan with cooking spray; dust with 2 tablespoons sugar. Place butter in a large bowl; beat with a mixer at medium speed until creamy and pale (about 2 minutes); gradually add 1 1/3 cups sugar. Beat at high speed 3 minutes or until fluffy. Beat in vanilla. Add egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Combine milk and buttermilk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in coconut.
3
Bake at 350u00b0 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on wire rack; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar. Serve with Ginger Ice Milk.

1118

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 2 tablespoons sugar, 6 tablespoons unsalted butter, softened, 1 1/3 cups sugar, and more.

Yes, Coconut Butter Cake With Ginger Ice Milk falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Butter Cake With Ginger Ice Milk

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