Cream of Coconut Cake

Recipe submitted by Sarah Ellis. The original version contained 494 calories and 28 grams of fat per slice. This sensible version is trimmed down to 271 calories and 8 grams of fat making it possible to completely enjoy this very delicious cake.
AVERAGE RATING: 2 votes / 5 Stars

1 box yellow cake mix

1¼ cups water

1/3 cup apple sauce

6 egg whites

8 oz container fat free whipped topping

1 cup fat free sour cream

2 ½ cups sweetened flaked coconut

½ cup lite coconut milk

Preheat oven to 350° for shiny metal or glass pans or 325° for dark or non stick pans. Spray two round cake pans with cooking spray and set aside.

Beat cake mix, water, applesauce, and egg whites in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter evenly into pans.

Bake 8" layers 29- 4 minutes or 9" layers 24-29 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans, then place on rack to cool completely before frosting.

While cake cools, make frosting by combining the whipped topping, sour cream, and 2 cups coconut.

Toast remaining coconut in the oven (you can use the broiler, but watch it close), until lightly browned. Remove from oven and allow to cool. 

Place first layer on serving dish before starting to frost cake. Punch a lot of holes in the cake layer with a toothpick or fork. Drizzle half the coconut milk  over this layer. Let sit for a few minutes to absorb. Frost this layer and top with second layer. Punch holes in this top layer as with first layer and drizzle with remaining coconut milk. Frost top and sides. then sprinkle with reserved toasted coconut.

Cake can be served immediately, but seems to get even better when it sits in the refrigerator for a day or two. 

12 servings, each serving has 271 calories, 8g fat, 46g carbohydrate, 4g protein, 2g fiber

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