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Tuesday, March 22, 2016

Coconut Cake.

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:
  1. Preheat oven to 350 degrees F. Coat 2 (8-inch square) cake pans with cooking spray and dust with flour.
  2. In a large bowl, beat cake mix, egg substitute, coconut extract, and soda until moistened. Pour evenly into prepared pans.
  3. 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.
  4. In a medium bowl, combine sour cream and coconut. Fold in whipped topping.
  5. 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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