8
into the Cuisinart
®
Hand Mixer. Mix on
speeds 1 to 2 until combined, about 20
seconds. Reserve.
3. Put the egg, milk, sour cream and vanilla
in a medium-large mixing bowl. Mixing on
speed 1, gradually increasing to speed 4,
beat until well combined. With the mixer
still running, slowly add the butter. Mix
for about 15 seconds, or until combined.
Reduce the speed to 1 and add the dry
ingredients. Pour into prepared loaf pan.
4. Bake in the preheated oven for about
50 to 55 minutes, or until a cake tester
comes out clean.
Nutritional information per serving
(based on 12 servings):
Calories 191 (34% from fat) • carb. 28g • pro. 3g
• fat 7g • sat. fat 5g • chol. 39mg • sod. 252mg
• calc. 47mg • fiber 0g
COCONUT LIME TEA CAKE
Makes one 9 x 5 x 3-inch loaf
nonstick cooking spray
2½ cups unbleached, all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon sea salt
4 tablespoons unsalted butter,
cubed and at room temperature
½ cup granulated sugar
1½ tablespoons lime zest
(from about 3 limes)
2 large eggs, room temperature
¾ teaspoon coconut extract
½ teaspoon pure vanilla extract
1 cup coconut milk,
room temperature
¼ cup sweetened, shredded coconut
2 teaspoons fresh lime juice
¼ cup confectioners’ sugar, sifted
1. Preheat oven to 350°F. Lightly coat a
9 x 5 x 3-inch loaf pan with nonstick
cooking spray; reserve.
2. Put the flour, baking powder, baking soda
and salt in a small mixing bowl. Insert the
mixing beaters into the Cuisinart
®
Hand
Mixer. Mix on speeds 1 to 2 until com-
bined, about 20 seconds. Reserve.
3. Put the butter into a medium-large mix-
ing bowl. Mixing on speed 1, gradually
increasing to speed 4, beat until soft-
ened. With the mixer still running, slowly
add the sugar and zest. Mix until light-
ened, about 1 minute. Reduce to speed 3
and add the eggs, one at a time, and the
extracts.
4. Reduce the speed to 1 and add one third
of the dry ingredients. Once almost fully
mixed in, add half of the coconut milk.
Repeat, ending with the last third of the
dry mixture. Pour into prepared loaf pan
and top with the shredded coconut.
5. Bake in the preheated oven for about
50 to 55 minutes, or until a cake tester
comes out clean. Let rest on a wire cool-
ing rack.
6. Five minutes before cake is done, put the
lime juice and confectioners’ sugar into
a small saucepan set over medium-low
heat. Stir and heat until sugar is fully dis-
solved. Pour sugar syrup over cake while
cooling.
Nutritional information per serving
(based on 12 servings):
Calories 222 (39% from fat) • carb. 31g • pro. 4g
• fat 10g • sat. fat 7g • chol. 45mg • sod. 201mg
• calc. 6mg • fiber 3g
CINNAMON PECAN ROLLS
Impress your family with bakery-style
cinnamon rolls in as little as 40 minutes!
Makes 8 servings
nonstick cooking spray
Pecan filling:
¾ cup packed light brown sugar
1½ teaspoons ground cinnamon
¼ teaspoon sea salt
½ cup toasted, chopped pecans
Rolls:
¾ cup reduced-fat milk,
room temperature
¼ cup unsalted butter, melted and
cooled to room temperature, plus
1 tablespoon for brushing
1 large egg, room temperature,
lightly beaten
½ teaspoon pure vanilla extract
2¾ cups unbleached, all-purpose
flour, plus more for dusting
kneading surface
¼ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon sea salt
Glaze:
1 cup confectioners’ sugar, sifted
2 tablespoons whole milk
¼ teaspoon pure vanilla extract
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