Low-Fat Coconut Triple Layer Cake Recipe

Name: Low-Fat Coconut Triple Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 tablespoon cake flour; 3 1/2 cups sifted cake flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 3/4 cups sugar; 1/4 cup butter or 1/2 cup margarine, softened; 1 1/2 tablespoons vegetable oil; 2 large egg whites; 1 2/3 cups nonfat milk; 1/2 cup plain fat-free yogurt; 2 1/2 teaspoons vanilla extract; 1/4 teaspoon butter flavor extract; For the Frosting; 1 cup sugar; 1/4 cup water; 1/4 teaspoon cream of tartar; 1 dash salt; 3 large egg whites; 1 teaspoon vanilla extract; 1/4 teaspoon coconut extract; 2/3 cup sweetened flaked coconut

Servings: persons

cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or 1/2 cup margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups nonfat milk
1/2 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter flavor extract
For the Frosting
1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
1 dash salt
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
2/3 cup sweetened flaked coconut

1
Preheat oven to 350u00b0.
2
Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
3
Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.
4
Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
5
To make frosting: Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160u00b0. Add extracts; beat until blended.
6
Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator.

1356

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: cooking spray, 1 tablespoon cake flour, 3 1/2 cups sifted cake flour, 2 teaspoons baking powder, and more.

Yes, Low-Fat Coconut Triple Layer 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.

Low-Fat Coconut Triple Layer Cake

How did you like this recipe?

Frequently Asked Questions