Recipe by Sue Snow
"This cake tastes so great that your guests won't know the calories are missing!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
I used light coconut milk instead of water in the cake mix. YUM!
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!
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
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a moist and creamy coconut cake.
See how to make a 5-star pineapple upside-down cake.
This rich, coffee-flavored classic is surprisingly easy to make.