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Coconut Cream Cake

 Coconut Cream Cake
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.
15 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling


  • 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


  • 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 Facts: One serving (1 piece) equals 255 calories,

2 of 2

Coconut Cream Cake (continued)

Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.