You are here: Home » Recipes » Short-Cut Coconut Cake Short-Cut Coconut Cake Recipe by Relish ContributorKitchen Tested Yield 28 servings Homemade coconut syrup makes a rich moist cake, and whipped topping adds a light touch to this refreshing divine dessert. PrintEmail Ingredients Cake:1 (18.25-ounce) box yellow cake mix1 egg3 egg whites1/4 cup canola oil1 1/2 teaspoons coconut extract1 cup nonfat sour cream1/2 cup water1/3 cup flaked coconut Coconut Syrup (recipe below)1 (8-ounce) container frozen fat-free whipped topping, thawedCoconut Syrup:1 cup skim milk1/2 cup sugar1/3 cup flaked coconut Instructions Preheat oven to 350F. Coat a large pan with nonstick cooking spray. Beat all ingredients except coconut and whipped topping until well mixed, then add coconut. Spoon batter into pan and bake 25-30 minutes until cake is set. In a small pot, combine milk, sugar and coconut. Allow to boil and continue to boil an additional 5 minutes, making sure to stir constantly. Sink fork into cake and make holes across top, then pour coconut syrup over top. Allow to cool before adding whipped topping.