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Coconut Cream Cake

Coconut Cream Cake
This Recipe Is:

WebMD Recipe

  • 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
  1. Preheat oven to 350°F. Coat a 9x13-inch baking pan with canola cooking spray.
  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.
  3. In a 4-cup measure, blend sauce ingredients until smooth.
  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.
  5. Just before serving, spread light whipped topping over the top of cake and then sprinkle with the coconut.
Nutritional Information

Makes: 18 servings
  • Calories195
  • Protein4 g
  • Carbohydrates31 g
    • Dietary fiber0.5 g
  • Fat6 g
    • Saturated fat3 g
  • Cholesterol11 g
  • Sodium223 mg
  • Calories from Fat28%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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