Rum Coconut Pound Cake
(Makes 12 servings)
1/2 cup margarine
4 teaspoons Sweet 'N Low
1 large egg
1 teaspoon coconut-flavored extract
1 teaspoon rum-flavored extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup skim milk
3 large egg whites, at room temperature
1 tablespoon confectioners' sugar (optional)
Preheat oven to 325° F. S
small bundt pan (or 8 1/2 x 4 1/2 x 2 ¾ inch loaf pan) with nonstick cooking s
; set aside. In large bowl with electric mixer at high speed, cream margarine, ¼ cup and Sweet 'N Low. Beat in egg, coconut extract and rum extract. In small bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beating well after each addition. In large metal bowl with electric mixer at high speed, beat egg whites until soft peaks form. Continuing to beat until stiff; fold into batter. Spoon into prepared pan. Bake 40 to 45 minutes or until wooden
hpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and
completely on rack.
Per serving: Calories 175
Enjoy
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