Yesterday was my birthday and I wanted to make my favorite cake: Coconut Cake. I’ve been dying to try out Tosca Reno’s Clean Eating “healthy” birthday cake recipe, but I also wanted to try out this great recipe I saw in Southern Living magazine for a Sour Cream cake with coconut frosting. What’s a girl to do? Hmmm…time for a birthday cake smackdown. Healthy/Clean-Eating Cupcakes vs. Decadent Sour Cream Cake. Who will win?
The Clean Eating cupcake used whole wheat flour, agave nectar, lemon zest, and, get this – cooked pureed carrots. The Southern Living version used a Duncan Hines white cake mix with sour cream in the mixture.
The winner is….
Clean-Eating Coconut Cupcake
Surprised? I was too! I actually cut a generous slice of the Southern Living Coconut Cake for myself and had a cupcake (hey, it’s my birthday, OK?) and I was fully expecting the Southern Living Coconut Cake to blow the Clean-Eating cupcakes out of the water. But, using a side-by-side comparison, the cake had a chemical after-taste and was too sweet. The clean-eating cupcake had a wonderful hint of lemon flavor and the carrots actually provided a delicious sweetness and texture.
In full disclosure the frosting that I used for both was not exactly “clean” BUT it was definitely healthier than the typical buttercream. Try out the recipes and let me know what YOU think.
Clean Eating Cupcake
- 5 large egg whites
- 2 1/4 teaspoons lemon juice
- 1/4 teaspoon sea salt
- 1/4 cup whole-wheat flour
- ¼ cup unbleached all-purpose flour
- 1/4 agave nectar
- 1 teaspoon vanilla
- 1/4 cup cooked pureed sweet carrot
- 1 teaspoon finely grated lemon rind
- 1 1/2 teaspoons baking powder
- Preheat oven to 350°F Line a muffin tin with liners
- In a large bowl combine egg whites, sea salt and lemon juice
- Beat on high for 5 minutes or until stiff peaks form
- Mix the remaining ingredients in a separate bowl. Add egg white mixture and fold in
- Bake for 15 minutes
Southern Living Sour Cream Cake
- 1 box white cake mix
- ½ cup sour cream
- 3 egg whites
- 1 1/3 cups water
- Prepare as directed on the back of the box, except add sour cream instead of oil.
- Pour into two cake pans and bake 10 minutes less than the directions call for (due to lack of fat, you do not want to over bake.)
- 1 container light sour cream
- 1 7 oz. bag coconut
- ½ container fat-free cool whip
- 1 ½ cups sugar
- Mix sour cream, sugar and coconut together until blended well. Fold in the cool whip until combined. Refrigerate for 1 ½ hours.