Easy Coconut Cake

Recipe by Holly Clegg

Holly Clegg

Ingredients

Cake:: 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

Preheat oven 350F. Coat 13 x 9 x 2-inch pan with nonstick cooking spray.
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.
Bake 25 minutes or until toothpick inserted in center comes out clean.
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).