Ingredients Jump to Instructions ↓

  1. 1/2 lemon, zested

  2. 1/2 lime, zested

  3. 3/4 cup SPLENDA Sugar Blend

  4. 1/4 teaspoon salt

  5. 1/4 teaspoon vanilla extract

  6. 5 large eggs

  7. 3/4 cup self-rising flour

  8. 1 1/2 cups light coconut milk

  9. 1 egg yolk

  10. 1/2 cup skim milk

  11. 2 tablespoons cornstarch or arrowroot

  12. 1/2 cup SPLENDA Brown Sugar Blend

  13. 2 tablespoons vanilla extract

  14. 1 cup strawberries, pineapple, mango, green apples cut in small dice

  15. 1 tablespoon SPLENDA No Calorie Sweetener, Granulated

  16. 2 tablespoons chopped fresh mint

  17. 1/2 cup reduced-fat whipped topping

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F (190°C). Cake Directions: beat lemon peel, lime peel, SPLENDA Sugar Blend for Baking, and salt at high speed with an electric mixer 10 minutes. Add vanilla and beat 10 additional minutes at high speed. Remove and discard the lemon and lime peels. Gradually sift flour and fold into the egg mixture using a spatula. Do not over mix. Spoon the batter into ungreased pan. Bake for 40 minutes or until cake springs back when lightly touched. Invert pan carefully. Cool in pan 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan. Arrange a slice of cake in the center of serving plate. Drizzle with sauce. Top with fruit and a dollop of whipped topping. Sauce Directions: whisk together coconut milk and egg yolk; set aside. Combine skim milk and cornstarch in a medium saucepan, whisking until smooth. Add the SPLENDA Brown Sugar Blend and vanilla. Cook over medium heat, stirring constantly, until mixture thickens. Whisk the coconut milk mixture into the SPLENDA Brown Sugar Blend mixture. Cook over medium heat until small bubbles appear. Set aside to cool. Topping Directions: stir together diced fruit and SPLENDA Granulated Sweetener in a small bowl. Sprinkle with chopped mint if desired.


Send feedback