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Coconut cream cake

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Ingredients/Components

25 oz
coconut extract - 1 tsp
Cooking spray - 1 item
flaked sweetened coconut, divided - 3/4 c
can fat-free sweetened condensed milk Not evaporated milk - 1 oz
frozen reduced-calorie whipped topping, thawed

How to make coconut cream cake:

Preheat oven to 350°. Prepare cake mix according to package directions, omitting oil and adding 6 Tbsp. coconut. Pour batter into a 13 x 9 inch baking pan coated with cooking spray. Bake for 28 minutes or until wooden pick inserted in center comes out clean. Let cook in pan 10 minutes on a wire rack.

Punch holes in the top of cake with a wooden pick. Combine sweetened condensed milk and coconut extract; stir well. Pour half of milk mixture over warm cake; spread lightly with a spatula gently working mixture into holes. Let stand 2 to 3 minutes. Punch additional holes in top of cake; pour remaining milk mixture over cake, spreading with spatula. Let cake cool completely. Spread whipped topping over cake, sprinkle with remaining 6 Tbsp. coconut. Cover and chill at least 4 hours.

Points: 5; Exchanges:3 starch, 1/2 fat. Per serving: CAL 253.

Recipe categories: Desserts, Cakes, Coconut.

Rating:

3.2

Average rating: 3.2, total votes: 9

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