Coconut Cream Cake

Name: Coconut Cream Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 servings.
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

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

Directions

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 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.

Nutrition Facts

1 piece: 231 calories, 4g fat (3g saturated fat), 3mg cholesterol, 266mg sodium, 44g carbohydrate (32g sugars, 1g fiber), 4g protein.

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

Reviews

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Average Rating:

Joyce

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.
marnieanfinsen

Jun 28, 2018

This is delicious! I just substituted full fat versions so it's healthier.
pinkette

Sep 1, 2014

Scrumptious!
ConnieK

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.
jodiek1

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!
SunnySue2k

Jul 22, 2009

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