Lite Coconut Cake

36 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 1 hr 30 min

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

Ingredients

1 (18.25 ounce) package white cake mix
1 cup white sugar
1 (8 ounce) container fat free sour cream
2 cups flaked coconut
1 1/2 cups lite frozen whipped topping

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Metric US

Original recipe yields 1 -9 inch 4 layer cake

Directions

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.
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.

Nutrition

Amount Per Serving (14 total)

Calories
289 cal
14%

Fat
7.7 g
12%

Carbs
52.9 g
17%

Based on a 2,000 calorie diet

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Reviews (36)

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METROPHOBIA

Aug. 26, 2003

"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..." See more's low/no-fat!"

Ruth

Jan. 1, 2009

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

Nina

Jun. 16, 2008

"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 lo..." See moreved it!"

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