But our version has about 40 percent less calories and 50 percent less fat than most.
First, we use less oil in our batter.
To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.
Drain pineapple in a sieve set over a bowl, pressing on the solids.
Reserve the drained pineapple and 1/4 cup of the juice.
Whisk flour, cinnamon, baking soda and salt in a medium bowl.
Stir in pineapple, carrots and 1/4 cup coconut.
Add the dry ingredients and mix with a rubber spatula just until blended.
Stir in the nuts.
Scrape the batter into the prepared pan, spreading evenly.
Let cool completely on a wire rack.
Spread the frosting over the cooled cake.
Sprinkle with toasted coconut.
you’re able to find it in the natural-foods section of large supermarkets and natural-foods stores.
Store in the freezer.
Large thin flakes of dried coconut called coconut chips make attractive garnishes.
Find them in the produce section of large supermarkets or at melissas.com.
Tips: No buttermilk?
you’ve got the option to use buttermilk powder prepared according to package directions.
Or make sour milk: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
