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    Coconut Cream Cake


    • 1 box white cake mix
    • 1 large egg, use a higher omega-3 brand if available
    • 1/2 cup egg substitute, or 4 egg whites
    • 1/3 cup fat-free sour cream
    • 1 cup water or low-fat milk
    • 3/4 teaspoon coconut extract
    • 3/4 cup light coconut milk, available in cans
    • 1/2 cup fat-free sweetened condensed milk, 1 tablespoon
    • 3 cups light or fat-free whipped topping, light whipping cream can also be used
    • 1/2 cup flaked coconut, regular or toasted


    Step 1
    Preheat oven to 350°F. Coat a 9x13-inch baking pan with canola cooking spray.
    Step 2
    Add cake mix, egg, egg substitute, sour cream, water, and coconut extract to a large mixing bowl and beat for 2 minutes on medium speed. Scrape sides of bowl after a minute of mixing. Pour evenly into prepared baking dish and bake for 30 minutes, or until a toothpick inserted in cake comes out clean.
    Step 3
    In a 4-cup measure, blend sauce ingredients until smooth.
    Step 4
    When cake comes out of the oven, poke large holes evenly over the top with chopsticks or a barbecue fork. Pour milk mixture slowly over the top, so it soaks into the cake. Cover and refrigerate for a few hours or overnight.
    Step 5
    Just before serving, spread light whipped topping over the top of cake and then sprinkle with the coconut.

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