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.
Ingredients
- 1 package white cake mix (regular size)
- 3 large egg whites, room temperature
- 1-1/4 cups water
- 1/3 cup sweetened shredded coconut
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1 teaspoon coconut extract
- TOPPING:
- 1-1/2 cups reduced-fat whipped topping
- 1/3 cup sweetened shredded coconut, toasted
Reviews
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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.
This is delicious! I just substituted full fat versions so it's healthier.
Scrumptious!
This is absolutely delicious and so easy to make. Hard to believe it is low fat! A definite keeper! Thanks for sharing the recipe.
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!
Sounds very good. I am going to make this for a work potluck next week.
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