Lite Coconut Cake

Lite Coconut Cake

41 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Sue Snow
Recipe by  Sue Snow

“This cake tastes so great that your guests won't know the calories are missing!”

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Adjust Servings

Original recipe yields 1 -9 inch 4 layer cake



  1. Prepare cake mix according to directions, using a 2 egg carton of egg substitute if desired. Bake in two 9 inch round layers; split layers horizontally when cool to make 4 layers.
  2. Blend together sugar, sour cream and coconut and chill. Spread all but 1 cup of this mixture between the layers. Blend the remaining cup of mixture with the whipped topping and spread on the top and sides of the cake. Seal cake in airtight container and refrigerate for at least one to three days before serving.

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Reviews (41)

Rate This Recipe


This cake is amazing! I like to serve it immediately (without refrigerating 1-3 days); the longer the cake sits, the less fluffy it is. The frosting tastes almost like cream cheese frosting - and it's low/no-fat!



I used light coconut milk instead of water in the cake mix. YUM!



This cake was excellent! I only refrigerated for a few hours. I love coconut and really liked that this cake was not overly sweet. The sour cream seemed to really tone down the sweetness. My family loved it!

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Amount Per Serving (14 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 52.9 g
  • 17%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 301 mg
  • 12%

Based on a 2,000 calorie diet



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Coconut Poke Cake


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Coconut Layer Cake