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 RECIPE
- 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.