Coconut Cream Cake Recipe

Rating 5

Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"—Deborah Protzman, Bloomington, Illinois.

This recipe is:

Healthy

Diabetic Friendly

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Coconut Cream Cake Recipe
  • Prep: 20 min. + chilling Bake: 20 min. + cooling
  • Yield: 15 Servings
20 20 40

Ingredients

  • 1 package white cake mix (regular size)
  • 3 egg whites
  • 1-1/4 cups water
  • 2/3 cup flaked coconut, divided
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 teaspoon coconut extract
  • 1-1/2 cups reduced-fat whipped topping

Directions

  • In a large bowl, beat the cake mix, egg whites, water and 1/3 cup coconut on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
  • Meanwhile, in a small bowl, combine milk and extract. Using a large meat fork, punch holes in cake. Gently spread half of milk mixture over cake. let stand for 3 minutes. Spread remaining milk mixture over cake. Cool for 30 minutes.
  • Toast the remaining coconut. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers. Yield: 15 servings.

Nutritional Analysis: One serving (1 piece) equals 255 calories, 6 g fat (2 g saturated fat), 2 mg cholesterol, 276 mg sodium, 46 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 3 starch, 1 fat.

Originally published as Coconut Cream Cake in Light & Tasty October/November 2003, p12

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Coconut Cream Cake

Coconut Cream Cake

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(1-2) of 2 reviews

Reviewed on Aug. 29, 2011 by jodiek1

Made this for a family bbq. Everyone raved about how moist it was. My mom didn't even guess that the frosting was cool whip and she is a cake decorator. This recipe is a keeper!

Reviewed on Jul. 22, 2009 by SunnySue2k

Sounds very good. I am going to make this for a work potluck next week.

 
 

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