Coconut Cake!
What You'll Need:
- 1 (16.5-ounce) package Sugar Free yellow cake mix (Pillsbury)
- 1/4 cup egg substitute
- 1 teaspoon coconut extract
- 1 (12-ounce) can diet lemon-lime soda
- 1 cup fat-free sour cream
- 1 cup flaked coconut, with 1 tablespoon reserved for garnish
- 1 (8-ounce) container fat-free frozen whipped topping, thawed
What To Do:
- Preheat oven to 350 degrees F. Coat 2 (8-inch square) cake pans with cooking spray and dust with flour.
- In a large bowl, beat cake mix, egg substitute, coconut extract, and soda until moistened. Pour evenly into prepared pans.
- Bake 30 to 35 minutes, or until toothpick inserted in center comes out dry. Let cool 10 minutes, then remove each cake to a wire rack to cool completely. Slice each cake in half horizontally, making 4 layers.
- In a medium bowl, combine sour cream and coconut. Fold in whipped topping.
- Place 1 cake layer on a serving platter and spread with 1/4 of filling; repeat with remaining layers. Sprinkle reserved coconut on top. Refrigerate until ready to serve.
Nutritional Information
Servings Per Recipe: 16
- Amount Per Serving % Daily Value *
- Calories 182
- Calories from Fat 40
- Total Fat 4.5g 7 %
- Saturated Fat 1.7g 9 %
- Trans Fat 0.0g 0 %
- Protein 2.3g 5 %
- Amount Per Serving % Daily Value *
- Cholesterol 1.3mg 0 %
- Sodium 245mg 10 %
- Total Carbohydrates 32g 11 %
- Dietary Fiber 0.7g 3 %
- Sugars 19g 0
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