Lite Coconut Cream Cake – a delicious recipe with white cake mix, coconut, cooking spray, condensed milk, coconut, frozen reduced-calorie. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Spray 13 x 9 inch baking pan with cooking spray.
3
Prepare mix according to package directions, omitting oil and adding 6 tablespoons coconut.
4
Pour into baking pan.
5
Bake for 30 minutes or until wooden pick inserted in center comes out clean.
6
Let cool 10 minutes on a wire rack.
7
Punch holes in top of the cake with a wooden pick.
8
Combine sweetened condensed milk and coconut extract; stir well.
9
Pour half of mixture over warm cake, gently working mixture into holes.
10
Let stand 2-3 minutes.
11
Punch additional holes in the top of cake and repeat process.
12
Let cake cool completely.
13
Spread whipped topping over cake; sprinkle with remaining 6 tablespoons of coconut.
14
Cover and chill at least 4 hours.
15
kcal
Calories
1
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (18 1/4 ounce) package reduced-fat white cake mix, ¾ cup sweetened flaked coconut, divided, cooking spray, 1 (14 ounce) can fat-free sweetened condensed milk, and more.
Yes, Lite Coconut Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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