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

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  • Prep

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  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.


  • 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.

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Read all reviews 9
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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.

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