- 16
Ingredients
- 1 1/4 cups sugar
- 6 tablespoons vegetable oil
- 2 large eggs
- 3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup flaked sweetened coconut
- 1 1/2 teaspoons coconut flavoring, divided
- 1/3 cup unsweetened cocoa
- Cooking spray
- 3/4 cup sifted powdered sugar
- 1 tablespoon skim milk
Preparation
Step 1
Preparation
Preheat oven to 350°.
Combine 1 1/4 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well after each addition.
Combine flour, baking soda, and salt; add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
Combine 1 cup batter, coconut, and 1 teaspoon coconut flavoring in a small bowl; stir well. Set aside. Add cocoa to remaining batter in large bowl; stir well. Reserve 1 cup chocolate batter and set aside. Pour remaining chocolate batter into 12-cup Bundt pan coated with cooking spray. Spoon coconut batter over center of batter to form a ring making sure not to touch sides of pan. Top with reserved chocolate batter, spreading evenly to cover.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine remaining 1/2 teaspoon coconut flavoring powdered sugar, and skim milk; stir well. Drizzle over cake.