Recipes

Desserts: Cakes, Cookies and Others

Light Coconut Cream Cake

You can make this cake a day ahead of time. It travels well because it rests safely in the baking dish and can be easily covered. If you can't find light canned coconut milk, use 3/4 cup fat-free half-and-half plus 3/4 teaspoon coconut extract.

Ingredients:

  • CAKE
    • 1 box (18.26 ounces) white cake mix
    • 1 large egg (use a higher omega-3 brand if available)
    • 1/2 cup egg substitute (or 4 egg whites)
    • 1/3 cup fat-free sour cream
    • 1 cup water or low-fat milk
    • 3/4 teaspoon coconut extract
  • SAUCE
    • 3/4 cup light coconut milk (available in cans; see substitute suggestion above)
    • 1/2 cup + 1 tablespoon fat-free sweetened condensed milk
  • TOPPING
    • 3 cups light or fat-free Cool Whip (light whipping cream can also be used)
    • 1/2 cup flaked coconut (regular or toasted)

Preparation:

  1. Preheat oven to 350 degrees. Coat a 9x13-inch baking pan with canola cooking spray.
  2. Add cake mix, egg, egg substitute, sour cream, water, and coconut extract to a large mixing bowl and beat for 2 minutes on medium speed. Scrape sides of bowl after a minute of mixing. Pour evenly into prepared baking dish and bake for 30 minutes, or until a toothpick inserted in cake comes out clean.
  3. In a 4-cup measure, blend sauce ingredients until smooth.
  4. When cake comes out of the oven, poke large holes evenly over the top with chopsticks or a barbecue fork. Pour milk mixture slowly over the top, so it soaks into the cake. Cover and refrigerate for a few hours or overnight.
  5. Just before serving, spread light Cool Whip (or other whipped topping) over the top of cake and then sprinkle with the coconut.

Yield:
About 18 servings

Nutritional Information:
Per serving: 195 calories, 4 g protein, 31 g carbohydrate, 6 g fat, 3 g saturated fat, 2 g monounsaturated fat, 1 g polyunsaturated fat, 11 mg cholesterol, 0.5 g fiber, 223 mg sodium. Calories from fat: 28%.

© 2007 Elaine Magee

© 2007 WebMD Inc.


Last Editorial Review: 7/23/2007



STAY INFORMED

Get the Latest health and medical information delivered direct to your inbox!