Coconut Cream & Fruit-Topped Vanilla Cake
This delicious fruit-topped vanilla cake with coconut-cream frosting is perfect for a birthday or holiday party.
Source: Diabetic Living Magazine
Gallery
Ingredients
Directions
Tips
Tip: If using a sugar substitute in the Vanilla Cake, use Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount that's equivalent to 1 1/4 cups sugar. Nutrition Per Serving with Sugar Substitute: Same as below, except 125 cal., 17 g carb. (8 g sugar).
If using a sugar substitute in place of honey, Nutrition per serving with Sugar Substitute: Same as below, except 166 cal., 22 g carb. (11 g sugars).
Nutrition Facts
Serving Size:
1 slice each Per Serving:
189 calories; protein 3.6g; carbohydrates 29.8g; dietary fiber 0.6g; sugars 19.3g; fat 6.4g; saturated fat 3.9g; cholesterol 48mg; vitamin a iu 258.3IU; vitamin c 5.7mg; folate 42.2mcg; calcium 61mg; iron 0.8mg; magnesium 7.4mg; potassium 76.2mg; sodium 147.8mg.
Exchanges:
1 starch, 1 other carbohydrate, 1 fat