Short-Cut Coconut Cake

Kitchen Tested
  • Yield 28 servings

Homemade coconut syrup makes a rich moist cake, and whipped topping adds a light touch to this refreshing divine dessert.


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




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