Coconut Cream Cake


Have the urge to splurge? Try Deborah Protzman's moist and mouth-watering cake. 'No one who's ever eaten a piece can believe it's lower in fat,' she says from Bloomington, Illinois.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
15 servings


  • 1 (18.25 ounce) package white cake mix

  • 3 egg whites

  • 1 ¼ cups water

  • cup flaked coconut, divided

  • 1 (14 ounce) can fat free sweetened condensed milk

  • 1 teaspoon coconut extract

  • 1 ½ cups reduced-fat whipped topping


  1. In a mixing bowl, beat the dry cake mix, egg whites, water and 1/3 cup coconut on low speed for 2 minutes. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.

  2. Meanwhile, combine milk and extract. Using a large meat fork, punch holes in cake. Gently spread half of the milk mixture over cake. let stand for 3 minutes. Spread remaining milk mixture over cake. Cool for 30 minutes. Toast the remaining coconut. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers.


Nutritional Analysis: One serving (1 piece) equals 255 calories, 6 g fat (2 g saturated fat), 2 mg cholesterol, 276 mg sodium, 46 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 3 starch, 1 fat.