Coconut Cream Cake
Total TimePrep: 20 min. + chilling Bake: 20 min. + cooling
- 1 package white cake mix (regular size)
- 3 large egg whites
- 1-1/4 cups water
- 1/3 cup sweetened shredded coconut
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1 teaspoon coconut extract
- 1-1/2 cups reduced-fat whipped topping
- 1/3 cup sweetened shredded coconut, toasted
- Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray.
- Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes.
- Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour.
- Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.
Editor's NoteTo 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.
Nutrition Facts1 piece: 231 calories, 4g fat (3g saturated fat), 3mg cholesterol, 266mg sodium, 44g carbohydrate (32g sugars, 1g fiber), 4g protein.
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Jun 29, 2018
Instead of coconut flavoring in milk try the milk and cream of coconut milk mixed together that is what I use. and my family loves it.
Jun 28, 2018
This is delicious! I just substituted full fat versions so it's healthier.
Sep 1, 2014
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.
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!
Jul 22, 2009
Sounds very good. I am going to make this for a work potluck next week.