Coconut Cream Cake Recipe

5 4 5
Coconut Cream Cake Recipe
Coconut Cream Cake Recipe photo by Taste of Home
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Coconut Cream Cake Recipe

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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.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 3 large 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

Preheat oven to 350°. Beat 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 13x9-in. baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack for 10 minutes.
Meanwhile, 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 remaining coconut. Spread whipped topping over cake; sprinkle with toasted coconut. Refrigerate, covered, at least 4 hours. Yield: 15 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Coconut Cream Cake in Light & Tasty October/November 2003, p12

Nutritional Facts

1 piece: 255 calories, 6g fat (2g saturated fat), 2mg cholesterol, 276mg sodium, 46g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 3 starch, 1 fat.

  • 1 package white cake mix (regular size)
  • 3 large 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
  1. Preheat oven to 350°. Beat cake mix, egg whites, water and 1/3 cup coconut on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Transfer to a 13x9-in. baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack for 10 minutes.
  3. Meanwhile, 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.
  4. Toast remaining coconut. Spread whipped topping over cake; sprinkle with toasted coconut. Refrigerate, covered, at least 4 hours. Yield: 15 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Coconut Cream Cake in Light & Tasty October/November 2003, p12

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pinkette User ID: 7931508 90260
Reviewed Sep. 1, 2014

"Scrumptious!"

MY REVIEW
ConnieK User ID: 282614 56932
Reviewed Apr. 17, 2014

"This is absolutely delicious and so easy to make. Hard to believe it is low fat! A definite keeper! Thanks for sharing the recipe."

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jodiek1 User ID: 1730902 137279
Reviewed Aug. 29, 2011

"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!"

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SunnySue2k User ID: 825598 90259
Reviewed Jul. 22, 2009

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

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