Prep 30 mins
Cook 1 hr
From Cooking Light (September 2000). Topping the glaze with a bit of extra coconut and nuts dresses it up a bit.
Streusel / Filling
- 1⁄4 cup flour
- 1⁄2 cup brown sugar, packed
- 2 tablespoons butter or 2 tablespoons margarine, chilled and cut into small pieces
- 1⁄3 cup sweetened flaked coconut
- 1⁄3 cup pecans, chopped
- cooking spray
- 1 tablespoon sugar
- 1⁄2 cup unsweetened cocoa
- 1 ounce sweet baking chocolate
- 1⁄2 cup boiling water
- 1 1⁄2 cups sugar
- 1⁄3 cup butter or 1⁄3 cup margarine, softened
- 2 teaspoons vanilla extract
- 2 egg whites
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup low-fat buttermilk
- 1 cup powdered sugar
- 1 tablespoon butter or 1 tablespoon margarine
- 4 teaspoons nonfat milk
- Preheat oven to 325°F.
- Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
- STREUSEL: Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
- CAKE: Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
- Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed until well-blended, or about 5 minutes.
- Add vanilla and egg whites, 1 at a time, beating well after each addition.
- Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk.
- Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
- Stir in cocoa mixture.
- Spoon half of batter into prepared pan; top with streusel.
- Spoon remaining batter over streusel.
- Bake for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
- GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
This is a great cake recipe and that's coming from a pie-person. This takes it out of the Cooking Light category, but I added 1 cup of mayonnaise instead of the milk. You can add a little milk to thin if you need to. I also used whole eggs like some of the other cooks, and made my drizzle with 1/2 powdered sugar and 1/2 brown sugar warmed in a saucepan with more pecans and coconut on top. Really decadent and really good. We'll get off the carbs and sugar next week.
This is a beautiful cake. The only thing I did differently was used 2 whole eggs instead of just egg whites. I liked that there was a generous amount of streusel. The streusel disappears into the cake as it bakes and provides essential moisture and sweetness. Without it, and without the glaze, I think the cake would be a tiny bit dry and not-quite-sweet-enough. Anyway, my family is raving and saying, "Give it 5 stars!" It is fresh out of the oven now, and it may become a little moister as it sits. Like kburie suggested, I topped the glaze with some pecans and coconut; that was a great idea! I'm sure we'll be enjoying this cake on our cold and rainy weekend. Thanks for posting this!
This was excellent!!! I was looking for something that would be more than your typical 2 layer cake with icing, but still would be familiar enough that people would still find it appeasing. This recipe hit the spot (in multiple ways) without being overly complex or time consuming.<br/><br/>There are two tidbits of info I'd share that I think are helpful. First, when making the streusel portion, it's much more effective to mix the butter and brown sugar portion with your hands. It de-clumps the brown sugar and is much easier to blend with the butter. Second, be sure there's a good bit of cake mix in the bottom of the bunt pan (will end up being the top of the cake) before adding the streusel. If there isn't enough batter, it will make it more likely that portion of the top of the cake will get separated from the streusel part when you go to pull the cake out of the pan.