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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. No one who's ever eaten a piece can believe it's lower in fat Deborah Protzman, Bloomington, Illinois. Ingredients:
1 package white cake mix (regular size) |
3 egg whites |
1-1/4 cups water |
2/3 cup flaked coconut, divided |
1 can (14 ounces) fat-free sweetened condensed milk |
1 teaspoon coconut extract |
1-1/2 cups reduced-fat whipped topping |
Directions:
1. In a large bowl, beat the cake mix, egg whites, water and 1/3 cup coconut on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
3. Meanwhile, in a small bowl, combine milk and extract. Using a large meat fork, punch holes in cake. Gently spread half of milk mixture over cake. let stand for 3 minutes. Spread remaining milk mixture over cake. Cool for 30 minutes.
4. Toast the remaining coconut. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers. Yield: 15 servings.
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