Coconut Cream Cake
This coconut cream cake recipe delivers mouth-watering results. Relatively simple to make (you'll use a cake mix for the cake portion!), this cake may taste decadent but requires just basic cake-making skills.
Prep time:
Cook time:
Serves: 15
Calories per serving: 44
Ingredients:
Cook time:
Serves: 15
Calories per serving: 44
1 package white cake mixes (regular size)
3 large egg whites, room temperature
1 1/4 cups water
1/3 cup sweetened shredded coconut
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon coconut extract
TOPPING:
1 1/2 cups whipped topping
1/3 cup sweetened shredded coconut, toasted
Directions:
Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray.
Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes.
Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour.
Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.
Source: tasteofhome.com
Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes.
Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour.
Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.