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Coconut Tres Leches Cake with Caramelized Bananas

2 cups sifted cake flour

2 teaspoons baking powder

1/3 teaspoon salt

1 cup sugar

1/4 cup light butter, softened

1/2 cup puréed bananas

(approximately 1/2 banana)

3/4 cup skim milk

1 teaspoon pure vanilla extract

1 teaspoon pure coconut extract

1/2 cup egg whites, stiffly beaten

1/2 (14-ounce) can fat-free sweetened condensed milk

3/4 cup evaporated skim milk

2/3 cup light coconut milk

1/4 cup packed brown sugar

2 tablespoons dark rum

4 bananas, sliced

1 2/3 cups fat-free whipped topping

2 tablespoons toasted shredded coconut

Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana purée in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan.

Bake at 375°F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter with deep sides. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours.

Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature.

Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side.

Chef Terry Conlan

Lake Austin Spa Resort

Double up lettuce leaves.

Add water-packed tuna.

Top with salsa.

Wrap tightly.

Nutritional Information

129 calories

23.2 grams protein

1.4 grams carbohydrates

1.5 grams fat

This recipe makes enough for two baths.

Materials

½ cup of coarse kosher salt

½ cup Epsom salt

1 quart-size, freezer-grade zip-lock plastic bag

Food color

Eucalyptus and Lavender

Essential oils (available at craft or natural food stores)

You also can create a more colorful gift jar by making two separate batches of different colors and scents and layering them in a larger jar. Vanilla and rose bath salts make a nice combination, for example.

Chocolate-Almond Coffee Frappe Why waste money buying expensive frozen coffee drinks from coffee bars when you can easily concoct your own version at home? This thick, delicious frappe (basically, a milk shake with ice cream, coffee and flavoring) can be made with leftover coffee—just make an extra batch of coffee in the morning and refrigerate until you’re ready. Follow this recipe as is, or change the flavors using different kinds of ice cream or syrups. Or make it really low in calories and enjoy it the way they traditionally make it in Greece: cold coffee, milk, sweetener and crushed ice mixed in the blender.










Serves 4 (approximately 6 oz. serving)


1/4 cup black coffee (room temperature)


1/4 cup milk* (plus a little more, if needed, for smooth blending)


1 cup chocolate ice cream (see Diane’s Tip below)


1 teaspoon almond extract


1 cup crushed ice (or smallest cubes possible)


2 Tablespoons chocolate syrup


Cinnamon, for dusting




Optional


*Milk options: whole milk, skim milk, soy milk, etc.


4 teaspoons of sugar or two packets of sugar substitute (to taste)


Extra scoops of ice cream, for garnish


Whipped cream, for topping




Tools


Coffee maker


Blender


Measuring cup


Ice cream scoop








Prep Time: 2 minutes


Total Time: 2 minutes






1. Place black coffee, milk, ice cream, almond extract and crushed ice in blender jar. Add sugar or sugar substitute only if desired. (The taste is quite sweet without it!)
2. With blender lid securely closed, pulse blender until mixture is smooth. If blades get stuck, add a little more milk.
3. Pour 1 Tablespoon of chocolate syrup into the bottom of each glass. (This makes the drink look and taste even more delectable.)
4. Divide the coffee frappe between your glasses and dust with cinnamon. Serve immediately!


Chef's Tip: It’s best to use precrushed ice; if using ice cubes, choose the smallest ones possible to avoid harming the blades of your blender.



Diane's Tip: I prefer to use skim milk in this recipe to reduce the calories but feel free to use whole milk. If you’re feeling indulgent, top your frappe with an additional scoop of ice cream or a dollop of whipped cream, or both! Also, try vanilla ice cream with vanilla extract.

<!-- Start of Nutrition Box -->







Serving Size: 3/4 cup


Amounts Per Serving


Calories 170


Calories from Fat 70


%Daily Value*


Total Fat 8g
13%

Saturated Fat 6g
28%

Trans Fat 0g
 

Cholesterol 25mg
9%

Sodium 40mg
2%

Total Carbohydrate 19g
6%

Dietary Fiber 1g
4%

Sugars 17g
 

Protein 3g
 


Vitamin A 6%
Calcium 10%

Vitamin C 0%
Iron 4%






*Percent Daily Values are based on a 2,000 calorie diet.



Nutrition information supplied by Compu-Food Analysis, Inc.—the complete food analysis and nutrition fact labeling source.