2004 Coconut Cream Cake

By boandozzy

One serving (1 piece) equals 255 calories, 6 g fat (2 g saturated fat), 2 mg cholesterol, 276 mg sodium, 46 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 3 starch, 1 fat. Originally published as Coconut Cream Cake in Light & Tasty October/November 2003, p12

Ingredients

• 1 package white cake mix (regular size)
• 3 egg whites
• 1-1/4 cups water
• 2/3 cup flaked coconut, divided
• 1 can (14 ounces) fat-free sweetened condensed milk
• 1 teaspoon coconut extract
• 1-1/2 cups reduced-fat whipped topping

Details

Servings 15
Preparation time 20mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the cake mix, egg whites, water and 1/3 cup coconut on low speed for 30 seconds. Beat on medium for 2 minutes.

Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.

Meanwhile, in a small bowl, combine milk and extract. Using a large meat fork, punch holes in cake. Gently spread half of milk mixture over cake. let stand for 3 minutes. Spread remaining milk mixture over cake. Cool for 30 minutes.

Toast the remaining coconut. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers.
Yield: 15 servings.