—Cake—
1 1/2 c Cake flour
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1/4 c 70% buttermilk-vegetable oil
-spread, at room temperature
1 c Granulated sugar
1 Egg; separated & divided
1 ts Vanilla
1 Egg white
2/3 c Lowfat buttermilk
1/2 c Flaked sweetened coconut
—Frosting—
3 c Confectioner’s sugar
1/4 c 70% buttermilk-vegetable oil
-spread
2 ts Vanilla
1/2 ts Rum extract
1/4 ts Salt
2 tb 1% low-fat milk; divided
Red; yellow, green and blue
-food coloring
Preheat oven to 350F. Coat 9″ springform pan with nonstick spray. In bowl
mix flour, baking powder, baking soda and salt. In another bowl with mixer
at medium speed beat vegetable oil spread until smooth. Beat in granulated
sugar until blended. Beat in egg yolk until light, then vanilla. In another
bowl with clean beaters beat both egg whites at medium-high speed until
soft peaks form. Alternately fold flour and buttermilk into yolk mixture,
beginning and ending with flour. Fold in egg whites and coconut. Pour into
prepared pan. Bake 30 minutes or until firm and toothpick inserted into
center comes out clean. Cool completely in pan on rack. In bowl mix
confectioners’ sugar, vegetable oil spread, vanilla and rum extracts and
salt. Add 1 tablespoon milk. With mixer at medium speed, beat until smooth.
Stir in 1 tablespoon milk. Place 2 tablespoons frosting in small bowl; tint
pink. In another bowl, tint 3 tablespoons frosting yellow. Tine 1/4 cup
frosting green and remaining frosting light blue. Remove cake from pan. Cut
vertically in half through center to make 2 half moons. Using 3″ diameter
round cutter, cut out half moon from straight side of each cake half to
make rainbow shape. Discard cutouts. Spread 2 tablespoons blue across flat
top of 1 cake half. Stack other cake half on top and press together. Place
on platter. Spread all vertical sides, including cutout side, with blue.
Spread pink in 1″ wide strip to form shortest arc of rainbow. Follow with
yellow arc, then green.
Makes 14 servings. Per serving: 254 calories; 2 g protein; 7 g fat; 16 mg
cholesterol, 46 g carbohydrate, 232 mg sodium.
Your time in the kitchen: 1 hour. Ready to serve in 2 hours, 35 minutes.
Sneak peak at irresistible, guilt-free treats from Richard Simmons’
brand-new cookbook, “Sweetie Pie”, printed in Woman’s World, 11/4/97 issue.
Yields
14 Servings