Recipe by Sue Snow
"This cake tastes so great that your guests won't know the calories are missing!"
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1 (18.25 ounce) package
white cake mix
1 (8 ounce) container
fat free sour cream
1 1/2 cups
lite frozen whipped topping
This cake is amazing! I like to serve it immediately (without refrigerating 1-3 days); the longer the cake sits, the less fluffy it is. The frosting tastes almost like cream cheese frosting - and it's low/no-fat!
I followed the recipe and the frosting had an odd sour cream flavor to it. It wasn't unbearable but I definitely won't make it the same way again. I also added dry roasted coconut on top which added a whole layer of new flavor.
This cake was excellent! I only refrigerated for a few hours. I love coconut and really liked that this cake was not overly sweet. The sour cream seemed to really tone down the sweetness. My family loved it!
I used light coconut milk instead of water in the cake mix. YUM!
Best coconut cake ever! I didn't use light ingredients though. I used regular sour cream and finely shredded coconut in the frosting, then I added extra flake coconut to the frosted cake. My secret was to use a boxed white cake mix (which I sifted) and used the one that calls for 1/3 cup oil (not the one that calls for 2 TBPS oil), and I used EXTRA VIRGIN COCONUT OIL. What a great coconut flavor. The flavor really does get better the second and third day!
Excellent lowfat cake! I made this last night, and we dug into it after it had chilled a few hours. It was good, but had a distinctible sour cream taste. I cut my husband a piece for work this morning and, of course, sampled a bite myself, and it was even better - the sour cream taste was not as strong. So, I think that the directions are indeed right, when they say to leave the cake for a few days. Great recipe!
I made this for a large get together. It was among 8 other desserts, some bakery bought. This was the greatest hit of all. Everyone asked me for the recipe. It was delicious. Not too sweet. I decorated it with tiny dried blueberries. I would definitly make this again
A Keeper! Used coconut milk in place of the water in the cake mix directions. Definitely better the next day. You can't go wrong with this one!
Edit: Used coconut milk in place of the water, and for the whipped topping (1 1/2 cups heavy cream whipped with 1/3 cup sugar) then add the remaining cup filling. (Doesn't make it lite... but tastes soooo much better).
* Percent Daily Values are based on a 2,000 calorie diet.
Lite Coconut Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 70
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