Ingredients:
1/4 cup flour
1/2 cup brown sugar, packed
2 tablespoons butter or 2 tablespoons margarine, chilled and cut into small pieces
1/3 cup sweetened flaked coconut
1/3 cup pecans, chopped
cooking spray
1 tablespoon sugar
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 1/2 cups sugar
1/3 cup butter or 1/3 cup margarine, softened
2 teaspoons vanilla extract
2 egg whites
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup powdered sugar
1 tablespoon butter or 1 tablespoon margarine
4 teaspoons nonfat milk
Directions:
Preheat oven to 325 F.
Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
STREUSEL: Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
CAKE: Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed until well-blended, or about 5 minutes.
Add vanilla and egg whites, 1 at a time, beating well after each addition.
Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in cocoa mixture.
Spoon half of batter into prepared pan; top with streusel.
Spoon remaining batter over streusel.
Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
Servings: Serve
Time preparation: 30 min.
Time total: 90 min.