Lite Coconut Cake Recipe - Allrecipes.com
Lite Coconut Cake Recipe
  • READY IN hrs

Lite Coconut Cake

Recipe by  

"This cake tastes so great that your guests won't know the calories are missing!"

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Ingredients Edit and Save

Original recipe makes 1 -9 inch 4 layer cake Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Prepare cake mix according to directions, using a 2 egg carton of egg substitute if desired. Bake in two 9 inch round layers; split layers horizontally when cool to make 4 layers.
  2. Blend together sugar, sour cream and coconut and chill. Spread all but 1 cup of this mixture between the layers. Blend the remaining cup of mixture with the whipped topping and spread on the top and sides of the cake. Seal cake in airtight container and refrigerate for at least one to three days before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2003

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!

 
Most Helpful Critical Review
Apr 12, 2011

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.

 
Jan 01, 2009

I used light coconut milk instead of water in the cake mix. YUM!

 
Jun 16, 2008

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!

 
Apr 20, 2009

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!

 
May 16, 2006

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!

 
Oct 23, 2004

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

 
Nov 19, 2011

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).

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 52.9 g
  • 17%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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