New this month
Coconut Cream Cake

Coconut Cream Cake

"Have the urge to splurge? Try Deborah Protzman's moist and mouth-watering cake. 'No one who's ever eaten a piece can believe it's lower in fat,' she says from Bloomington, Illinois."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 15 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, beat the dry cake mix, egg whites, water and 1/3 cup coconut on low speed for 2 minutes. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
  2. Meanwhile, combine milk and extract. Using a large meat fork, punch holes in cake. Gently spread half of the milk mixture over cake. let stand for 3 minutes. Spread remaining milk mixture over cake. Cool for 30 minutes. Toast the remaining coconut. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers.

Footnotes

  • Nutritional Analysis: One serving (1 piece) equals 255 calories, 6 g fat (2 g saturated fat), 2 mg cholesterol, 276 mg sodium, 46 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 3 starch, 1 fat.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 9
Most helpful
Most positive
Least positive
Newest

MMMMM I made this cake for company last weekend and it was a huge hit! It would have turned out even better, though, if I would've poured half the milk over the cake while it was still warm in...

This is an AMAZING cake! I made it for company, and everyone raved over it! It was very moist and delicious. I'm making it again this weekend for Mom's birthday - it's that good! The only thi...

This cake was great... I took the tip of only poking holes half way through the cake and it turned out great. The only thing that I would change is maybe using 3/4 of the can of the condensed m...

I am the recipient of this cake (today's my birthday) and it was probably one of the best cakes I have eaten. My coworkers made this for me and they said it was extremely easy to make (just loo...

I made this for California company, and it was just excellent. It's a great do-ahead dessert (cake and filling portion) and if your whipped cream and toasted coconut is prepared & waiting, it's ...

DELISH!! I added 1/2 teas of Almond extract to the milk mixture to add a lil more flavor. It tasted great. I wouldn't change a thing. Thanks for sharing

This is our families favorite desert, so yummy and easy!!

This is the absolute best coconut cake. My entire famliy loves it!!

This is good & doesn't taste like a "light" recipe at all! I made it as directed, though I didn't toast the coconut, and I'll definitely make it again.

Other stories that may interest you