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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.
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min. + cooling
  • Makes
    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

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.

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