Short-Cut Coconut Cake

  • Yield: 28 servings


1 (18.25-ounce) box yellow cake mix
1 egg
3 egg whites
1/4cup canola oil
1 1/2teaspoons coconut extract
1cup nonfat sour cream
1/2cup water
1/3cup flaked coconut
Coconut Syrup (recipe below)
1 (8-ounce) container frozen fat-free whipped topping, thawed
Coconut Syrup:
1cup skim milk
1/2cup sugar
1/3cup flaked coconut


  1. Preheat oven to 350F. Coat a large pan with nonstick cooking spray.
  2. Beat all ingredients except coconut and whipped topping until well mixed, then add coconut.
  3. Spoon batter into pan and bake 25-30 minutes until cake is set.
  4. 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.
  5. Sink fork into cake and make holes across top, then pour coconut syrup over top.
  6. Allow to cool before adding whipped topping.


Nutritional Info *per serving

  • Calories 143
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 9mg
  • Sodium 149mg
  • Carbohydrate 24g
  • Fiber 0g
  • Sugars 15g
  • Protein 2g