Coconut Sheet Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 box white cake mix3 large eggs1/4 cup oil1 cup low fat milk1 box sugar free vanilla pudding1tsp vanilla extractMix together all ingredients until smooth & creamyPour into 9x13 greased and flowered pan.Cook at 350 degrees for 30-35 minutes until toothpick stuck in cake comes out clean.1 can cream of coconut1can sweetened condensed mix (low cal)Mix these 2 ingredients togetherPoke holes in cake ad pour this over the cake.Let cool then spread a container of Cool Whip over the cake. Then sprinkle with 12 oz. of frozen coconut. (You can mix a little sugar in the coconut)Refrigerate at least 8 hours before serving.
Mix together all ingredients until smooth & creamy
Pour into 9x13 greased and flowered pan.
Cook at 350 degrees for 30-35 minutes until toothpick
stuck in cake comes out clean.
Serving Size: Cut into 18 slices
Number of Servings: 18
Recipe submitted by SparkPeople user FOXYSGS1.
Pour into 9x13 greased and flowered pan.
Cook at 350 degrees for 30-35 minutes until toothpick
stuck in cake comes out clean.
Serving Size: Cut into 18 slices
Number of Servings: 18
Recipe submitted by SparkPeople user FOXYSGS1.
Nutritional Info Amount Per Serving
- Calories: 222.2
- Total Fat: 8.8 g
- Cholesterol: 10.7 mg
- Sodium: 224.2 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 0.5 g
- Protein: 2.3 g
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