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Sunday, October 2, 2011

Light Coconut Cream Cake

This is relatively low in fat and calories considering it's a CAKE! But the flavor and texture does not taste or appear "low fat". Goes great with a cup of coffee!

1/4 cup light butter, softened

1/3 cup sugar

1/3 cup Splenda*

1/2 cup lowfat milk

3 tbsp. half and half cream

1 egg

2 tsp. coconut extract

1 tsp. vanilla extract

1-1/3 cups flour

2 tsp. baking powder

1/4 tsp. salt

2 tbsp. light butter

3 tbsp. packed brown sugar

1 tbsp. water

2/3 cup shredded sweetened coconut, divided

1/2 carton fat free or light Cool Whip

1. Preheat oven to 350º. Spread 1/3 cup coconut on a baking sheet and lightly toast in the preheated oven for a few minutes, until lightly browned.

2. In a mixing bowl, beat together 1/4 cup light butter, 1/3 cup sugar and Splenda until light and fluffy. Beat in milk, cream, egg, coconut extract and vanilla extract.

3. In another bowl sift together flour, baking powder and salt. Add to butter mixture and mix until well blended, about one minute. Stir in remaining coconut.

4. Melt butter in a nonstick 9-inch round cake pan. Stir in brown sugar and 1 tablespoon water. Sprinkle toasted coconut over top of sugar mixture. Pour cake batter into pan.

5. Bake at 350º for 30 minutes or until cake tests done. Cool in pan for 5 minutes. Loosen sides; invert onto a plate. Let cool completely. Carefully slice cake in half horizontally to make two thin halves. Spread Cool Whip over bottom half; replace top half and lightly press onto whipped topping. Yield: 8 servings.

*Useful Tip: If you choose to not use the Splenda use sugar instead.

Sunday, May 15, 2011

Baked Coconut Shrimp

Why fry when baking tastes this good? These succulent shrimp are golden brown and crispy, with just the right amount of coconut. The dipping sauce, similar to that from that famous steakhouse chain, is a must with the shrimp!

1 pound large shrimp, peeled and deveined

1 cup whole wheat or panko bread crumbs

1/2 cup shredded sweetened coconut, coarsely chopped to break up strands

1/2 tsp. coconut extract

Pinch salt and pepper

3 egg whites, well beaten

2 tbsp. water

1/2 tsp. coconut extract


1/4 cup low sugar orange marmalade or apricot preserves

1 tsp. Dijon mustard

1/2 tsp. creamy horseradish

Pinch salt and pepper

1. Rinse shrimp and dry on paper towels. Prepare marmalade dipping sauce; set aside.

2. Combine bread crumbs, coconut, coconut extract and a pinch of salt and pepper in a shallow bowl. In another shallow bowl beat together egg whites, water and coconut extract.

3. Heat oven to high broil. Dip dry shrimp in egg white mixture; roll in coconut mixture to cover all sides. Place shrimp on a baking stone; spray with nonstick cooking spray.

4. Place shrimp on middle rack in oven. Broil for 3-4 minutes, until tops begin to brown. Switch oven to 450º and continue baking shrimp for 10-11 minutes or until golden brown and cooked through. Yield: 4 servings.