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WW Coconut Cream Pie


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  • 1 box white cake mix
  • 3 egg whites
  • 12 tbs coconut
  • 1 14oz can fat free sweetened condensed skim milk
  • 1 tsp coconut extract
  • 1 1/2 cups fat free cool whip - thawed



Step 1

oven 350
prepare cake mix according to package for water - omit oil, use egg whites instead.

add 6 tbs coconut to batter. Pour into 9x13 baking pan coated with non stick spray.

Bake for 28 minutes or until wood pick inserted in center comes out clean.

Let cool in pan on wire rack for 10 minutes. Punch many holes over surface of cake with wooden pick.

Combine sweetened condensed milk with coconut extract and stir well. Pour half over warm cake and spread lightly with spatula to work mixture into the holes and edges of cake. Let stand 2-3 minutes. Punch more holes in cake and pour remaining mixture over and spread.

Allow to cool completely - Spread FF cool whip over cake, sprinkle with remaining 6 tbs of coconut.

Chill at least 4 hours before serving.


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