Coconut Cream Cake

Name: Coconut Cream Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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; TOPPING:; 1-1/2 cups reduced-fat whipped topping; 1/3 cup sweetened shredded coconut, toasted

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 15

Cost: $1.52 /serving

Author : Taste of Home

Ingredients

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1 package white cake mix (regular size)3 large egg whites, room temperature1-1/4 cups water1/3 cup sweetened shredded coconut1 can (14 ounces) fat-free sweetened condensed milk1 teaspoon coconut extractTOPPING:1-1/2 cups reduced-fat whipped topping1/3 cup sweetened shredded coconut, toasted

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Instructions

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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.