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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This has become a family favorite at Easter. No one will know that it's lite on calories. You can color the coconut on top to make it more festive. Ingredients:
1 (18 1/4 ounce) package reduced-fat white cake mix |
3/4 cup sweetened flaked coconut, divided |
cooking spray |
1 (14 ounce) can fat-free sweetened condensed milk |
1 teaspoon coconut extract |
1 1/2 cups frozen reduced-calorie whipped topping, thawed |
Directions:
1. Preheat oven to 350.
2. Spray 13 x 9 inch baking pan with cooking spray.
3. Prepare mix according to package directions, omitting oil and adding 6 tablespoons coconut.
4. Pour into baking pan.
5. Bake for 30 minutes or until wooden pick inserted in center comes out clean.
6. Let cool 10 minutes on a wire rack.
7. Punch holes in top of the cake with a wooden pick.
8. Combine sweetened condensed milk and coconut extract; stir well.
9. Pour half of mixture over warm cake, gently working mixture into holes.
10. Let stand 2-3 minutes.
11. Punch additional holes in the top of cake and repeat process.
12. Let cake cool completely.
13. Spread whipped topping over cake; sprinkle with remaining 6 tablespoons of coconut.
14. Cover and chill at least 4 hours.
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