Orange-Coconut Cake with Yogurt Glaze

This cake is scrumptious...simply because of the icing!  The yogurt adds a tangy flavor that sets it apart from butter-based glazes.  The cake itself is hearty because of the whole wheat flour, yet semi-tropical with the coconut and the orange flavors!  If you like, add some coconut flavoring into the glaze.  This is a great brunch option....



Orange-Coconut Cake with Yogurt Glaze

For the cake:

1 c whole wheat flour

1 c all-purpose flour

2 tsp baking powder

1/2 c sugar

1 egg, slightly beaten

1/3 c vegetable oil

1 c orange juice

1/2 c skim milk

2/3 c sweetened shredded coconut

the zest of one orange

Preheat oven to 375 degrees.  Combine first three ingredients.  Stir in sugar.  Make a well in the middle and add egg, oil, juice, and milk.  Stir into dry ingredients until just combined.  Fold in coconut and zest.  Pour into a greased 8 x 8 inch square pan (or greased bundt pan).  Bake in preheated oven for 30 minutes.  Let cool.

For the glaze:

6-oz nonfat Greek yogurt, vanilla flavor

1 c powdered sugar

lemon flavoring to taste

Combine all ingredients and drizzle over cake pieces individually as you serve them.  OR...If you bake it in a bundt pan, drizzle over entire cake after it has cooled.

*Keep glaze in fridge before you serve it.  Or if you pour it over the entire cake, keep the cake refridgerated. (Due to the yogurt in the glaze)



*Sources:  Nada!