Coconut Cake Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 box Sugar Free cake mix – white preferably, but yellow is okay1 can (12 oz.) Diet Sprite or Sprite Zero1 cup fat free sour cream1 cup shredded coconut1 cup Whey Lo Granular or Splenda(granular)1 1/2 cups Cool Whip Free
It is best to begin to prepare this cake a few days before it is needed in order to allow time to refrigerate it between steps and before serving.
Preheat oven to temperature specified on cake mix (350° or 375° depending no brand.)
Grease & flour two round cake pans, or spray with Baker’s Secret or Pam for Baking. Mix cake mix and Sprite. (Do not add the other ingredients called for on the cake mix box.) You can add a teaspoon of coconut extract/flavoring if you have it on hand, but it is not necessary.
Pour into 2 prepared cake pans. Bake according to time on box (approx. 30 minutes) until lightly golden brown.
While the cake bakes, prepare the filling. Mix 1 cup fat free sour cream and 1 cup Splenda with 1 cup coconut. Reserve a couple of tablespoons of coconut for garnish if you wish. Refrigerate the filling mixture.
Cool the cake layers to room temperature and then refrigerate overnight if possible.
To construct the cake: B
Slice each layer in half horizontally to make 4 thin layers.
Beat the filling mixture by hand to fluff a little and make less stiff.
Place first layer on cake plate and top with approx. 1/4th of the filling mixture.
Repeat this with each layer, so that you have 4 layers of cake with 3 layers of filling in between.
Add the Cool Whip Free to the remaining 1/4th of the filling mixture.
Mix by hand to make a fluffy frosting for the cake.
Frost the top and sides of the cake with the mixture.
Sprinkle the reserved coconut decoratively on the top of the cake.
Refrigerate several hours or overnight if possible.
Cut into 16 slices … this is a very rich dessert and a small piece is very satisfying. Store any left over cake in the refrigerator.
Serving Size: makes 16 2 in pieces
Number of Servings: 1
Recipe submitted by SparkPeople user MCPUPS.
Preheat oven to temperature specified on cake mix (350° or 375° depending no brand.)
Grease & flour two round cake pans, or spray with Baker’s Secret or Pam for Baking. Mix cake mix and Sprite. (Do not add the other ingredients called for on the cake mix box.) You can add a teaspoon of coconut extract/flavoring if you have it on hand, but it is not necessary.
Pour into 2 prepared cake pans. Bake according to time on box (approx. 30 minutes) until lightly golden brown.
While the cake bakes, prepare the filling. Mix 1 cup fat free sour cream and 1 cup Splenda with 1 cup coconut. Reserve a couple of tablespoons of coconut for garnish if you wish. Refrigerate the filling mixture.
Cool the cake layers to room temperature and then refrigerate overnight if possible.
To construct the cake: B
Slice each layer in half horizontally to make 4 thin layers.
Beat the filling mixture by hand to fluff a little and make less stiff.
Place first layer on cake plate and top with approx. 1/4th of the filling mixture.
Repeat this with each layer, so that you have 4 layers of cake with 3 layers of filling in between.
Add the Cool Whip Free to the remaining 1/4th of the filling mixture.
Mix by hand to make a fluffy frosting for the cake.
Frost the top and sides of the cake with the mixture.
Sprinkle the reserved coconut decoratively on the top of the cake.
Refrigerate several hours or overnight if possible.
Cut into 16 slices … this is a very rich dessert and a small piece is very satisfying. Store any left over cake in the refrigerator.
Serving Size: makes 16 2 in pieces
Number of Servings: 1
Recipe submitted by SparkPeople user MCPUPS.
Nutritional Info Amount Per Serving
- Calories: 198.5
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 305.7 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 1.4 g
- Protein: 2.3 g
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