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This colouful light lucious cake come from the kitchens of  chrismukkah

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A day late, admittedly, but - I know you folks will like :)

'Lighter' King Cake recipe
from http://www.sheknows.com/food-and-re.....ng-cake-recipe

Recipe adapted from Baking Bites
Serves 8
*optional

Ingredients:

Cake:
1-1/2 cups all-purpose flour
1 cup whole wheat flour

1/2 cup sugar (brown sugar can be used too)
2-1/2 teaspoons dry active yeast
1/2 cup skim milk (warmed to 110-120 degrees F)

1/4 teaspoon sea salt
3 tablespoons unsweetened applesauce (plus a little extra)
1/2 teaspoon allspice*
1/2 teaspoon ginger*
1 tablespoon canola oil (didnt have on hand, went with 1 tablespoon unsalted butter)
3 large eggs at room temperature
1 teaspoon vanilla extract

Filling:

8 ounces light cream cheese
4 tablespoons sugar
1 teaspoon vanilla (actually, used 1 teaspoon of brandy- very optional!)
4 tablespoons flaked coconut (which I toasted, also optional- and you dont even have to add the coconut if you are allergic...go with raisins instead :P)

Icing:

1/2 cup powdered sugar
2 tablespoons water
Green, purple and yellow sprinkles (you can get these at any Wal-Mart or similar craft section that has this stuff for custom made cake ingredients and accessories)

{Actually, what I did here was- I had some leftover lemon frosting that I had made for a cake that...um...didn't work out >_< SO- 1/2 cup of powdered sugar - 1/2 of a lemon, squeezed - and 1/2 of lemon zest...you can always add a teaspoon more at a time to get the right kind of thickness for your frosting}

Directions:

1. Grease a 6-cup Bundt pan with cooking spray.

2. In a large bowl, mix 3/4 cup of the flours, and sugar, applesauce and oil. Using a handheld mixer, beat in eggs, one a time. Be sure each egg has been fully incorporated before you add the next one in. Stir in vanilla.

Now- what I also did was: in a separate microwaveable glass bowl- put in the 1/2 cup of milk, with a good tablespoon of sugar from that 1/2 cup of sugar meant for the cake. Just stir the milk and sugar, and microwave it FOR ONE MINUTE ONLY.

Then just put in ONE packet of that self-rising yeast and let it sit for five minutes... until it gets good and frothy- and THEN you can throw it into the mix!!!

3. Sift in the rest of the flours and mix using the mixer for about two minutes. Make sure you incorporate all of the flours folks, it can still get good and 'dusty' at the bottom if you're not careful! Then once mixed- cover with plastic and let sit for at least 10 minutes.

4. Meanwhile, mix filling by beating cream cheese, coconut, vanilla (or brandy) and sugar until creamy.

5. Once batter has set, pour 1/2 into the Bundt pan. Using a tablespoon, scoop filling onto the top of the batter until filling is gone. Pour the rest of the batter over the filling and smooth out with a spatula. Cover with plastic wrap or a damp towel and let rise for at least 1-1/2 hours.

6. Once batter has risen to double its size, preheat the oven to 350 degrees F. Once preheated, bake cake for at least 30 minutes or until golden brown. Let cool on a wire cooling rack for at least 30 minutes.

7. While cake cools, make icing by mixing the sugar and water together. When cake is completely cooled, frost by drizzling the icing all over the cake to cover it liberally. Sprinkle 1/3 of the cake in yellow sprinkles, 1/3 in purple sprinkles and the remaining 1/3 in green sprinkles. Serve immediately and enjoy!

OR- before you serve- since it is tradition- push a little plastic baby (which you can get at a Party store or something)- and put it in some part of the cake...whoever finds it, of course, is destined to have kids :P

Enjoy folks :P


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Allergy warning – recipe contains dairy & egg products