Coconut Sheet Cake
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Coconut Sheet Cake calories by ingredient
Introduction
Makes 18 servings Makes 18 servingsNumber of Servings: 18
Ingredients
-
1 box white cake mix
3 large eggs
1/4 cup oil
1 cup low fat milk
1 box sugar free vanilla pudding
1tsp vanilla extract
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.
1 can cream of coconut
1can sweetened condensed mix (low cal)
Mix these 2 ingredients together
Poke 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.
Directions
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.