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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

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Test Kitchen Approved

Total Time

Prep: 20 min. + chilling Bake: 20 min. + cooling

Makes

15 servings

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.

Coconut Cream Cake Recipe photo by Taste of Home

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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.