Easy Coconut Cake

Holly Clegg
  • Yield: 28 servings


1-- (18.25-ounce) box white cake mix
1-- egg
2-- egg whites
1/4cup canola oil
1cup nonfat sour cream
1/2cup non-alcoholic Pina Colada mix
2tablespoons toasted coconut, optional
Cream Cheese Icing:
6ounces reduced-fat cream cheese
2tablespoons butter
1-- (16-ounce) box confectioners' sugar
1teaspoon coconut extract
1teaspoon vanilla extract
1/4cup flaked coconut
1/3cup chopped pecans, toasted


  1. Preheat oven 350F. Coat 13 x 9 x 2-inch pan with nonstick cooking spray.
  2. In mixing bowl, combine cake mix, egg, egg whites, oil, sour cream, and Pina Colada mix, beating until well mixed. Transfer batter to prepared pan.
  3. Bake 25 minutes or until toothpick inserted in center comes out clean.
  4. To prepare icing: In mixing bowl, beat cream cheese and butter until creamy. Gradually add confectioners sugar, and coconut and vanilla extracts. Stir in coconut and pecans, spread on cooled cake. Garnish cake with toasted coconut, if using.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 206
  • Fat 7g
  • Saturated Fat 2g
  • Cholesterol 16mg
  • Sodium 173mg
  • Carbohydrate 33g
  • Fiber 0g
  • Sugars 25g
  • Protein 3g