Short-Cut Coconut Cake

Holly Clegg
  • Yield: 28 servings


1-- (18.25-ounce) box yellow cake mix
1-- egg
3-- egg whites
1/4cup canola oil
1 1/2teaspoons coconut extract
1cup nonfat sour cream
1/2cup water
1/3cup flaked coconut
-- Coconut Syrup (recipe below)
1-- (8-ounce) container frozen fat-free whipped topping, thawed
Coconut Syrup:
1cup skim milk
1/2cup sugar
1/3cup flaked coconut


  1. Preheat oven to 350ºF. Coat a 13 x 9 x 2-inch pan coated with nonstick cooking spray.
  2. To prepare the cake: In large mixing bowl, beat together all ingredients except coconut and whipped topping until well mixed. Stir in coconut.
  3. Pour batter into prepared pan. Bake 25 to 30 minutes, oruntil toothpick inserted comes out clean.
  4. To prepare the syrup: In small pot, combine milk, sugar and coconut. Bring to a boil. Boil 5 minutes, stirring continuously.
  5. Punch holes in top of warm cake with fork. Pour Coconut Syrup evenly over top. Let cool. Spread with whipped topping.

Note: Coconut extract, which is found in the spice section, gives a recipe coconut flavor without added fat.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

  • Calories 143
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 9mg
  • Sodium 149mg
  • Carbohydrate 24g
  • Fiber 0g
  • Sugars 15g
  • Protein 2g