Coconut Cream Cake
This coconut cream cake is a light, tropical treat with moist layers, creamy coconut topping, and toasted coconut crunch. Perfect for an easy, guilt-free dessert or special occasion!
Ingredients
- 1 package white cake mix (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
- 1 1/2 cups reduced-fat whipped topping
- 1/3 cup sweetened shredded coconut, toasted
Instructions
- Preheat your oven to 350°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
- In a large mixing bowl, combine the cake mix, egg whites, water, and shredded coconut. Mix on low speed for 30 seconds, then beat on medium speed for 2 minutes to ensure a smooth batter.
- Pour the batter into the prepared pan and bake for 20-25 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack and let the cake cool for about 10 minutes.
- In a small bowl, whisk together the sweetened condensed milk and coconut extract.
- Using a large meat fork, poke holes all over the surface of the cake. Pour half of the milk mixture evenly over the cake and let it soak in for 3 minutes. Repeat with the remaining milk mixture. Allow the cake to cool completely (about 1 hour).
- Spread the whipped topping evenly over the cake, then sprinkle with toasted shredded coconut.
- Cover the pan and refrigerate for 4 hours, or until well-chilled before serving.