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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1/2 cup(s) applesauce |
cake |
2 cup(s) canned coconut milk |
1 teaspoon(s) coconut extract |
1 teaspoon(s) coconut extract |
8 ounce(s) cool whip, thawed |
3 egg whites (or 6 tablespoons egg substitute) |
glaze |
icing |
1 cup(s) reduced fat sour cream |
1/2 to 3/4 cup(s) sugar |
3/4 cup(s) sugar |
6 ounce(s) sweetened flaked or shredded coconut, toasted |
topping |
1 1/4 cup(s) water |
1 box(es) yellow or white cake mix |
Directions:
1. Preheat oven to 350 degrees. Spray bottom of a 9 by 13 inch baking pan with flour baking spray (or grease and flour the pan).
2. Combine the cake mix, water, egg whites, applesauce and coconut extract until combined. Pour into prepared pan and bake 25 to 30 minutes, or just until the center springs back when touched.
3. Cool the cake for 10 minutes.
4. For the glaze, stir the coconut milk and sugar until combined in a bowl. (Start with just 1/2 cup sugar; taste, then add more if desired.) Poke holes in the center of the warm cake about every inch with a large fork. Pour glaze all over the wrm cake.
5. Let cake cool.
6. For the icing, combine sour cream, sugar, coconut extract and Cool Whip in a bowl until smooth. Spread the icing all over the top of the cake. Sprinkle with toasted coconut. (To toast coconut, spread out on a baking sheet and place in a 300 degree oven for a few minutes, watching carefully until light golden.) Keep refrigerated.
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