Ultimate Low-Fat Coconut Cake
Kitchen Tested 
- Yield 16 servings
A homemade custard, a cream cheese icing and only 5g fat per serving.
Ingredients
- Cake:
- 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
Instructions
- Preheat oven to 350F.
- 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.
- 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.
- 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.
