1/4 c. brown sugar
1 1/2 tsp. cinnamon
2 1/4 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 c. sugar
2 eggs, beaten
2 egg whites
1/2 c. corn oil
1 c. plain non-fat yogurt
1/4 tsp. coconut extract
1 tsp. vanilla
1/4 c. chopped pecans

GLAZE:

1/3 c. butter
2 c. powdered sugar
1 1/2 tsp. vanilla
2 to 4 tbsp. hot water

Preheat oven to 350 degrees. In small bowl, combine brown sugar and cinnamon; set aside.

In a large bowl, mix together flour, baking powder, soda and sugar. Stir in beaten eggs, egg whites, oil, yogurt, and extracts. Add chopped pecans. Pour half of the batter into a bundt pan sprayed with non-stick vegetable coating. Sprinkle with the brown sugar-cinnamon mixture and pour remaining batter on top.

Bake for 40 minutes or until toothpick inserted in cake comes out clean. Serves 12.

You may want to drizzle glaze over the top and down sides. Heat butter. When melted, stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is at desired consistency. Then pour around top of bundt cake.