One of my readers recently wrote in asking if I had a good recipe for Coconut cake. So this weekend I did some research and found one and baked it immediately!! It was fantastic!

This 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 is a much lighter version than the traditional coconut cake recipe but is still 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!

coconut cake


Calories225 kcal
Carbohydrates38 g
Fat5.7 g
Protein2.6 g
4.10 from 20 votes
Prep Time15 minutes
Cook Time30 minutes
Chill Time 4 hours
Total Time45 minutes


Servings: 16 servings
  • 1 box white cake mix white
  • 1 12 oz can Diet Sprite or Sprite Zero
  • 1 cup fat free plain Greek yogurt
  • 1 cup dried, shredded coconut
  • 1 cup Splenda - (granular, for baking)
  • 1 ½ cups Cool Whip Fat Free


  • 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 the yogurt, Splenda, and shredded 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 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 and serve.


Entire Recipe makes 16 servings
Serving size is one slice (1/16th of cake)
**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.


Calories: 225 kcal (11%)Carbohydrates: 38 g (13%)Protein: 2.6 g (5%)Fat: 5.7 g (9%)Saturated Fat: 4 g (25%)Cholesterol: 0 mgSodium: 221 mg (10%)Potassium: 76 mg (2%)Fiber: 0.3 g (1%)Sugar: 27.1 g (30%)Calcium: 30 mg (3%)Iron: 0 mg
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!

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As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.


  1. If you use regular white cake mix it brings the points up to 9 not 7 as stated in the recipe. I put it into the recipe builder & used pillsbury sugar free yellow cake mix, that make it 7 SP.

    • Wendy Reply

      The print button is inside the recipe card under the thumbnail.

  2. Is it possible to make this as a sheet cake? My baking skills are not the best but I do love coconut cake!

    • Wendy Reply

      I haven’t tried it that way myself, but you might have to adjust the quantity and adapt the baking time to accommodate for the sheet pan size. If you give it a try, come back and let us know how it goes!!

  3. This cake sounds delicious…. have the points been updated in line with the Freestyle program?

    Thank you.

    • Wendy Reply

      Yes! The current Points listing for this recipe is Freestyle Points. :)

  4. I made this last year, and let me tell you it was so freaking good!! Now that I’m writing this now I actually want to make it again , like now . Lol great recipe

  5. This cake sounds wonderful especially for those counting calories. I am a diabetic and we count carbs. I noticed a small slice of cake has 30 Plus carbs. Each meal I can only have 45 cards. Do you have diabetic recipes that I may have missed?

  6. I wonder if I swapped the sour cream for Greek yoghurt, and the Splenda for Agave Nectar if the recipe would have the same consistency?

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

  8. 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!!!

  9. 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.

  10. 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.

4.10 from 20 votes (20 ratings without comment)

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