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.
Holly Clegg
Ingredients
- Cake:
- 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
Instructions
- Preheat oven to 350ºF.Coat a 13 x 9 x 2-inch pan coated with nonstick cooking spray.
- To prepare the cake: In large mixing bowl, beat together all ingredients except coconut and whipped topping until well mixed. Stir in coconut.
- Pour batter into prepared pan.Bake 25 to 30 minutes, oruntil toothpick inserted comes out clean.
- To prepare the syrup: In small pot, combine milk, sugar and coconut. Bring to a boil. Boil 5 minutes, stirring continuously.
- Punch holes in top of warm cake with fork. Pour Coconut Syrup evenly over top. Let cool. Spread with whipped topping.
Note: Coconut extract, which is found in the spice section, gives a recipe coconut flavor without added fat.
Recipe reprinted with permission from Holly Clegg’s Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
