Skinnier Coconut Cream Cake
If you have about 30 minutes to spend in the kitchen, Skinnier Coconut Cream Cake might be a tremendous gluten free recipe to try. This recipe serves 12 and costs 66 cents per serving. One serving contains 222 calories, 6g of protein, and 11g of fat. It is brought to you by Beyond Frosting. 20 people have made this recipe and would make it again. Head to the store and pick up coconut extract, diet pop, greek yogurt, and a few other things to make it today. It works well as a side dish. Overall, this recipe earns a rather bad spoonacular score of 31%. Honor: Coconut Cake with Coconut Creme Filling and Cream Cheese Buttercream, Pumpkin Coconut Cake with Coconut Cream Cheese Frosting, and Coconut Cream Cake with Coconut Cream Frosting are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon coconut extract
1 cup diet 7up or seltzer
3 large egg whites
1 container fat-free Cool Whip (8 oz)
1 container coconut Greek yogurt (5.3 oz)
1 box white cake
1 can fat-free sweetened condensed milk (14 oz)
½ cup unsweetened coconut, toasted
1 cup shredded coconut, unsweetened preferred
Equipment:
mixing bowl
oven
frying pan
wooden spoon
toothpicks
Cooking instruction summary:
For the cake: Preheat the oven to 350F. Lightly grease a 9-inch by 13-inch pan.In a large mixing bowl, combine the white cake mix, diet 7up, egg whites, Greek yogurt and coconut extract. Beat all the ingredients until well combined. Lastly fold in the coconut.Pour the batter into the prepared pan and bake at 350F for 18-22 minutes. To check the cake for doneness, stick a toothpick into the center of the cake. If your toothpick comes out clean, then your cake is done. Allow the cake to cool for 30 minutes.Before you turn off your oven, toast the coconut for the topping for 5-10 minutes until the coconut turns lightly brown.For the topping: Use a wooden spoon or small round object to poke holes all over the top of the cake. Pour the can of sweetened condensed milk over top of the cake, trying to spread evenly. Allow it to soak into the cake while the cake is cooling. Cool completely.Spread the Cool Whip over the cooled cake and garnish with the toasted coconut. This cake must be refrigerated after the Cool Whip has been added.
Step by step:
1. For the cake: Preheat the oven to 350F. Lightly grease a 9-inch by 13-inch pan.In a large mixing bowl, combine the white cake mix, diet 7up, egg whites, Greek yogurt and coconut extract. Beat all the ingredients until well combined. Lastly fold in the coconut.
2. Pour the batter into the prepared pan and bake at 350F for 18-22 minutes. To check the cake for doneness, stick a toothpick into the center of the cake. If your toothpick comes out clean, then your cake is done. Allow the cake to cool for 30 minutes.Before you turn off your oven, toast the coconut for the topping for 5-10 minutes until the coconut turns lightly brown.For the topping: Use a wooden spoon or small round object to poke holes all over the top of the cake.
3. Pour the can of sweetened condensed milk over top of the cake, trying to spread evenly. Allow it to soak into the cake while the cake is cooling. Cool completely.
4. Spread the Cool Whip over the cooled cake and garnish with the toasted coconut. This cake must be refrigerated after the Cool Whip has been added.
Nutrition Information:
covered percent of daily need
