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Lite Coconut Cake

Rated as 4.73 out of 5 Stars

"This cake tastes so great that your guests won't know the calories are missing!"
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Ingredients

1 h 30 m servings 289 cals
Original recipe yields 14 servings (1 -9 inch 4 layer cake)

Directions

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  1. Prepare cake mix according to directions, using a 2 egg carton of egg substitute if desired. Bake in two 9 inch round layers; split layers horizontally when cool to make 4 layers.
  2. Blend together sugar, sour cream and coconut and chill. Spread all but 1 cup of this mixture between the layers. Blend the remaining cup of mixture with the whipped topping and spread on the top and sides of the cake. Seal cake in airtight container and refrigerate for at least one to three days before serving.

Nutrition Facts


Per Serving: 289 calories; 7.7 g fat; 52.9 g carbohydrates; 3.1 g protein; 3 mg cholesterol; 301 mg sodium. Full nutrition

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Reviews

Read all reviews 45
  1. 56 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This cake is amazing! I like to serve it immediately (without refrigerating 1-3 days); the longer the cake sits, the less fluffy it is. The frosting tastes almost like cream cheese frosting - ...

Most helpful critical review

I followed the recipe and the frosting had an odd sour cream flavor to it. It wasn't unbearable but I definitely won't make it the same way again. I also added dry roasted coconut on top which a...

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This cake is amazing! I like to serve it immediately (without refrigerating 1-3 days); the longer the cake sits, the less fluffy it is. The frosting tastes almost like cream cheese frosting - ...

I used light coconut milk instead of water in the cake mix. YUM!

This cake was excellent! I only refrigerated for a few hours. I love coconut and really liked that this cake was not overly sweet. The sour cream seemed to really tone down the sweetness. My fam...

Best coconut cake ever! I didn't use light ingredients though. I used regular sour cream and finely shredded coconut in the frosting, then I added extra flake coconut to the frosted cake. M...

Excellent lowfat cake! I made this last night, and we dug into it after it had chilled a few hours. It was good, but had a distinctible sour cream taste. I cut my husband a piece for work thi...

I made this for a large get together. It was among 8 other desserts, some bakery bought. This was the greatest hit of all. Everyone asked me for the recipe. It was delicious. Not too sweet. I d...

A Keeper! Used coconut milk in place of the water in the cake mix directions. Definitely better the next day. You can't go wrong with this one! Edit: Used coconut milk in place of the water, an...

OMG!!! So delicious! I am not big on coconut but this was excellent. I followed the recipe exactly as is. I just added to the decorations. I mixed some chopped almonds and mini chocolate chips. ...

Very delicious but a bit messy to cut. Very coconuty