DELIGHTFUL COCONUT-ALMOND CAKE (DIABETIC-FRIENDLY)

DELIGHTFUL COCONUT-ALMOND CAKE (DIABETIC-FRIENDLY) image

Provided by penny jordan

Categories Cakes

Time 1h5m

Number Of Ingredients 14

1 box coconut supreme cake mix, (duncan hines') or a yellow sugar-free cake mix, (pillsbury), dry
1 box 4 serving, sugar-free/fat free instant vanilla pudding/pie filling, dry
1/2 c skim milk
1/4 c water
1/4 c canola oil
2 large eggs
2 large egg whites
1 c nonfat plain yogurt
3/4 c roasted almonds, chopped fine, divided (1/4 c. for glaze)
2 tsp almond extract, divided (1 tsp. for glaze)
2 tsp coconut extract
3/4 c powdered sugar (for glaze)
2 + Tbsp skim milk, (for glaze)
1/3 c coconut, shredded, toasted (for glaze) (optional)

Steps:

1. PREHEAT: Oven to 325 degrees F. COAT: 10" Bundt pan with nonstick cooking spray. (I prefer Bakers' Joy). Set aside.
2. IN: Large mixing bowl, beat together all cake ingredients. (Mixture will be thick in consistancy.) TRANSFER: Batter into prepared pan. BAKE: 40 to 50 minutes or until inserted toothpick comes out clean. DO NOT OVERBAKE. COOL: 10 minutes and invert onto serving plate. DRIZZLE: With almond glaze (see recipe) optional. *You can always dust cake lightly with powdered sugar instead of glaze if you wish.
3. ***ALMOND GLAZE***(Optional) IN: Small mixing bowl mix: 3/4 cup powdered sugar 1 tsp. almond extract 2+ tsp. skim milk, and 1/4 cup chopped, roasted almonds until smooth. POUR: Over warm cake & top with coconut if desired. COVER: Cake with cake cover and refrigerate until ready to serve. SERVE & ENJOY! *STORE: Covered leftovers in refrigerator.