Coconut Cake Recipe – 5 Points +

Coconut Cake

One of my readers recently wrote in asking if I had a good Weight Watchers Recipe for Coconut cake. So this weekend I did some research and found one and baked it immediately!! It was fantastic! This Weight Watchers Coconut Cake Recipe is still a rich and decadent dessert, but it has half the calories of a traditional coconut cake recipe. With just a few changes and substitutions, this fabulously delicious cake clocks in at just 5 Weight Watcher Points + per slice, and is a very filling and satisfying dessert. It turned out so moist and creamy, and I absolutely fell in LOVE with this cake. If you want a good low calorie coconut cake recipe that will satisfy your sweet tooth but won’t use up all your Weight Watcher Points, give this one a try!

Weight Watchers Coconut Cake Recipe

Ingredients:
- 1 box cake mix – white preferably, but yellow is okay
- 1 can (12 oz.) Diet Sprite or Sprite Zero
- 1 cup fat free sour cream
- 1 cup shredded coconut
- 1 cup Splenda (granular)
- 1 1/2 cups Cool Whip Free

Directions:
It is best to begin to prepare this cake a few days before it is needed in order to allow time to refrigerate it between steps and before serving. Preheat oven to temperature specified on cake mix (350° or 375° depending no brand.) Grease & flour two round cake pans, or spray with Baker’s Secret or Pam for Baking. Mix cake mix and Sprite. (Do not add the other ingredients called for on the cake mix box.) You can add a teaspoon of coconut extract/flavoring if you have it on hand, but it is not necessary.
Pour into 2 prepared cake pans. Bake according to time on box (approx. 30 minutes) until lightly golden brown. While the cake bakes, prepare the filling. Mix 1 cup fat free sour cream and 1 cup Splenda with 1 cup coconut. Reserve a couple of tablespoons of coconut for garnish if you wish. Refrigerate the filling mixture. Cool the cake layers to room temperature and then refrigerate overnight if possible.
To construct the cake: Slice each layer in half horizontally to make 4 thin layers. Beat the filling mixture by hand to fluff a little and make less stiff. Place first layer on cake plate and top with approx. 1/4th of the filling mixture. Repeat this with each layer, so that you have 4 layers of cake with 3 layers of filling in between. Add the Cool Whip Free to the remaining 1/4th of the filling mixture. Mix by hand to make a fluffy frosting for the cake. Frost the top and sides of the cake with the mixture. Sprinkle the reserved coconut decoratively on the top of the cake. Refrigerate several hours or overnight if possible. Cut into 16 slices … this is a very rich dessert and a small piece is very satisfying. Store any left over cake in the refrigerator.

Entire Recipe makes 16 servings
Serving size is one slice (1/16th of cake)
Each serving = 5 Points +

PER SERVING: 170 calories; 3 g fat; 34 g carbohydrates; 3 g protein; 0 fiber


Comments

  1. thank you for this recipe. My husbands favorite cake is coconut and anything you did to reduce the cal. was great . thanks again

  2. I made this cake yesterday, and can I just say it was AMAZING!! You couldn’t even tell is was a weight watchers cake. I will continue making this cake, just because it taste so good. The only thing I did different was I didnt split the layers in half, I just made a normal 2 layer cake. This recipe is most definately worth trying!!!

  3. Really?! The only thing in its natural form in here is coconut and the cake is supposed to be healthy? Half the calories and triple the artificial junk.

    • wow. You need to chill.
      I don’t see the word “healthy” anywhere in this article. I don’t think anyone expects cake to be healthy… this is just a lower calorie version.

  4. This cake is amazing. Every single recipe I have made has exceed my expectations. I added 1tlbs of canola oil to the batter and 1tsp of vanilla bourbon extract. Thank you so much. You have kept me on track this week and I have not felt deprived at all.

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