Ultimate Low-Fat Coconut Cake

Kitchen Tested
  • Yield 16 servings

A homemade custard, a cream cheese icing and only 5g fat per serving.


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