Hawaiian CakeSubmitted by: BLESSEDB28
IntroductionThis is a great spring/summer cake. I'm constantly working on how to lessen the fat. For now I'll leave it as is, but my next thought is to cut down on the frosting. This is a great spring/summer cake. I'm constantly working on how to lessen the fat. For now I'll leave it as is, but my next thought is to cut down on the frosting.
~3/4c. light butter
~5 eggs, large
~1 1/2t. vanilla
~1 1/2t. almond extract
~1t. baking powder
~1/2t. baking soda
~1c. skim milk
~3 1/2oz. coconut
~2 cans crushed pineapple, rinsed
~4oz. fat-free cream cheese
~4oz. light cream cheese
~1c. powdered sugar
~3/4t. vanilla extract
~1/4t. almond extract
~Cream butter & Splenda until light & fluffy.
~On low speed, add eggs one @ a time. Add vanilla & almond extracts.
~Combine dry ingredients in separate bowl (flour, baking powder, baking soda & salt). Then pour milk in separate bowl.
~Add 1/3 dry ingredients, followed by 1/4 milk to the butter/sugar mixture. Repeat in this fashion until all ingredients incorporated.
~Fold in about 1 1/2 oz. of the coconut & 2/3 can of the pineapple.
~Pour into 2 9-inch pans.
~Bake @ 350 degrees for 30 minutes, then test with a toothpick. If it doesn't come out clean, bake an additional 5 minutes and recheck, repeating until it comes out clean.
~Stir cream cheeses & butter together. ~Slowly add powdered sugar, vanilla & almond extracts.
~Frost bottom tier with icing & add remaining pineapple.
~Frost top tier & add remaining coconut.
~Cut into 12 slices & enjoy!
Weight Watchers Points: 8
Number of Servings: 12
Recipe submitted by SparkPeople user BLESSEDB28.