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.


  • 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
    • 3/4 cup light coconut milk (available in cans; see substitute suggestion above)
    • 1/2 cup + 1 tablespoon fat-free sweetened condensed milk
    • 3 cups light or fat-free Cool Whip (light whipping cream can also be used)
    • 1/2 cup flaked coconut (regular or toasted)


  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.

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.

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Last Editorial Review: 7/23/2007