Lite Coconut Cake

Name: Lite Coconut Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 -9 inch 4 layer cake
Ingredients: 1 (18.25 ounce) package white cake mix; 1 cup white sugar; 1 (8 ounce) container fat free sour cream; 2 cups flaked coconut; 1 ½ cups lite frozen whipped topping

Rating: 4.73 stars

56 Ratings
45 Reviews
7 Photos

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

By Sue Snow

Recipe Summary

prep:

30 mins

cook:

1 hr

total:

1 hr 30 mins

Servings:

Yield:

1 -9 inch 4 layer cake

Nutrition Info

Ingredients

Original recipe yields 14 servings

The ingredient list now reflects the servings specified

1 (18.25 ounce) package white cake mix
1 cup white sugar
1 (8 ounce) container fat free sour cream
2 cups flaked coconut
1 ½ cups lite frozen whipped topping

Directions

Step 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.

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Step 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:

289.4 calories; 3.1 g protein; 52.9 g carbohydrates; 2.8 mg cholesterol; 300.9 mg sodium. Full Nutrition

Reviews (45)

Most helpful positive review

METROPHOBIA

08/27/2003

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 - and it's low/no-fat! Read More

Helpful

(32)

Most helpful critical review

mgfood

04/12/2011

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 added a whole layer of new flavor. Read More

Helpful

(4)

56 Ratings

5 star values: 45
4 star values: 8
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

METROPHOBIA

08/27/2003

Helpful

(32)

Ruth King

01/01/2009

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

Helpful

(23)

Nina

06/16/2008

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 family loved it! Read More

Helpful

(21)

Jujubees

04/20/2009

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. My secret was to use a boxed white cake mix (which I sifted) and used the one that calls for 1/3 cup oil (not the one that calls for 2 TBPS oil) and I used EXTRA VIRGIN COCONUT OIL. What a great coconut flavor. The flavor really does get better the second and third day! Read More

Helpful

(15)

Rose

05/16/2006

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 this morning and of course sampled a bite myself and it was even better - the sour cream taste was not as strong. So I think that the directions are indeed right when they say to leave the cake for a few days. Great recipe! Read More

Helpful

(13)

CLAUDIA29

10/23/2004

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 decorated it with tiny dried blueberries. I would definitly make this again Read More

Helpful

(12)

mom2hhh

11/19/2011

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 and for the whipped topping (1 1/2 cups heavy cream whipped with 1/3 cup sugar) then add the remaining cup filling. (Doesn't make it lite... but tastes soooo much better). Read More

Helpful

(9)

Paula Failla Saunders

02/07/2011

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. (Like an Almond Joy) Pressed them onto the sides and a small circle on the top center. Added a slight sprinkling of coconut on the whipped cream frosting on top. Looked as good as it tasted! Either way with or without the nuts this cake is top notch! Read More

Helpful

(7)

Shirley