Ultimate Low-Fat Coconut Cake

  • Yield: 16 servings


1 (18 1/2-ounce) box reduced-fat yellow cake mix
1teaspoon coconut extract
Custard Filling (recipe follows)
Cream Cheese Icing (recipe follows)
Custard Filling:
1cup sugar
3tablespoons cornstarch
1cup skim milk
1/3cup flaked coconut
1teaspoon vanilla extract
Cream Cheese Icing:
6ounces reduced fat cream cheese
2tablespoons margarine or butter
3cups confectioners sugar
1teaspoon coconut extract


  1. Preheat oven to 350F.
  2. To prepare cake: Prepare cake mix according to package directions adding coconut extract. Bake in three 9-inch round cake pans coated with nonstick cooking spray. Bake 15 to 20 minutes or until toothpick inserted comes out clean. Cool.
  3. To prepare custard filling: Mix sugar with cornstarch in a saucepan. Gradually add milk and cook over medium heat until mixture begins to thicken. Add coconut and continue to cook until thick. Stir in vanilla; cool slightly. Spread between cake layers.
  4. To prepare the icing: In a mixing bowl, mix together the cream cheese and margarine. Gradually add the confectioners’ sugar. Add coconut extract. Frost cake and refrigerate.

Nutritional Info *per serving

  • Calories 297
  • Fat 5g
  • Saturated Fat 2g
  • Cholesterol 6mg
  • Sodium 269mg
  • Carbohydrate 62g
  • Fiber 0g
  • Protein 3g