from Cooking Light, September 2003

Cooking Spray
2 T. Sugar
6 T. unsalted Butter, softened
1 1/3 C. Sugar
2 tsp. Vanilla Extract
2 large Egg Whites
2 C. all-purpose Flour1 tsp. Baking Soda
1/2 tsp. Salt
3/4 C. Skim Milk
3/4 C. low-fat Buttermilk
1/2 C. flaked sweetened Coconut
1 T. Powdered Sugar
Ginger Ice Milk

Preheat oven to 350 degrees. Coat a 9″ (3 inches deep) sptingform pan with cooking spray and dust with 2 T. of sugar. Place butter in a large bowl; beat with mixer at medium speed until cream and pale (about 2 minutes); gradually add 1 1/3 C. sugar. Beat at high speed 3 minutes or until fluffy. Beat in Vanilla. Add egg whites, one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt, stirring with a whisk. Combine milk and butter milk. Add flour mixture and buttermilk mixture alternatively to sugar mixture, beginning and ending with the flour mixture. Fold in coconut. Bake at 350 degrees for 55 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan 15 minutes on wire rack; remove from pan. Sprinkle with powdered sugar. Serve with Ginger Ice Milk.

Yield: 12 Servings
Serving Size: 1 slice cake + 1/4 C. Ginger Ice Milk

(nutritional information includes ice milk)

Calories: 352
Fat: 10.3g
Fiber: .8g