Average Rating: 4.875TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
YIELD: 15 servings.Ingredients
- 1 package white cake mix (regular size)
- 3 large egg whites, room temperature
- 1-1/4 cups water
- 1/3 cup sweetened shredded coconut
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1 teaspoon coconut extract
TOPPING: - 1-1/2 cups reduced-fat whipped topping
- 1/3 cup sweetened shredded coconut, toasted
Instructions
- 1. Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray.
- 2. Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes.
- 3. Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour.
- 4. Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.
Nutrition Facts
1 piece: 231 calories, 4g fat (3g saturated fat), 3mg cholesterol, 266mg sodium, 44g carbohydrate (32g sugars, 1g fiber), 4g protein.