Lime & Coconut Cake

It's time to beat those winter blues, and bring a little spring/summer into our snow globe cities with a fresh Lime & Coconut Cake. This cake is extra light, not too sweet, and exploding with flavor. I created the recipe to ensure a slice or two won't impede your 'spring-break physique', but it is just enough to cure your sweet tooth. Serve with coffee or tea for a perfect afternoon treat.

Serves: 16

Ingredients:

For the Cake:

1/2 cup butter

1/2 cup unsweetened applesauce

2 Tablespoons lime juice

1 cup sugar

4 eggs, separated

1/2 cup unsweetened shredded coconut

1/2 cup fat-free milk

1/2 cup vanilla or plain yogurt

1 1/3 cup flour
2 teaspoons baking powder

For the Icing:

1 1/2 -2 cups powdered sugar

2 Tablespoons lime juice

1/8 cup unsweetened shredded coconut

Zest of one lime (optional)

Directions:

1. Preheat oven to 350ºF. Grease a 8-inch round bundt cake pan.

2. In a large bowl, beat butter, applesauce, lime juice, sugar, and egg yolks. Stir in coconut, milk, and yogurt.

3. In a separate bowl, combine flour and baking powder. Add flour mixture to cake batter mixture, and stir until combined.

4. Beat egg whites in a separate bowl until soft peaks form. Gently fold egg whites into cake batter. Pour cake batter into prepared pan. 

5. Bake in preheated oven for 30-40 minutes or until cake is golden brown and a toothpick when inserted into the center of the cake, comes out clean. Cool.

6. To make icing, put the powdered sugar into a bowl. Whisk in lime juice, shredded coconut, and lime zest (optional). Note: You may need more powdered sugar depending on your likened consistency of the frosting.

Hearty Cabbage & White Bean Soup

This winter has definitely proved its fair share of snow and wind. While I (and almost all of the continental US) could not be more prepared for spring, something warm will have to tie us over these last few grueling months. What not more warming than a hearty cabbage and white bean soup? Made with root vegetables, this is a quick-fix soup that can be made in the crock-pot. And just think, following your after-work commute in winter weather conditions, this 'Soup's on!'

Ingredients:

1 head cabbage, shredded or finely chopped

1 large carrot, finely chopped

1 large onion, chopped

1 baking potato, chopped

3 cloves garlic, minced

1 can (15 oz) white beans, drained and rinsed

3 cups low-sodium vegetable or chicken broth

3-4 cups water

1 tsp oregano

1 bay leaf

1/2 tsp red pepper flakes

1 Tbsp apple cider vinegar

3-4 cups chopped kale leaves

1/4 cup lemon juice

Parmesan cheese, freshly grated

Salt & pepper, to taste

Parsley, chopped (optional)

Directions:

1. In a large crock-pot add cabbage, carrot, onion, potato, garlic, beans, broth, water, oregano, bay leaf, red pepper flakes, and apple cider vinegar. Cook on low heat for 5-8 hours. 

2. About 5 minutes before serving, add kale and lemon juice. 

3. Ladle soup into bowls. Top individual servings with freshly grated Parmesan, salt, pepper, and parsley (optional).