Name: Coconut Cream Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Cream Cake

1. 1 package white cake mix (regular size) -

2. 3 large egg whites, room temperature -

3. 1-1/4 cups water -

4. 1/3 cup sweetened shredded coconut -

5. 1 can (14 ounces) fat-free sweetened condensed milk -

6. 1 teaspoon coconut extract -

7. Topping: -

8. 1-1/2 cups reduced-fat whipped topping -

9. 1/3 cup sweetened shredded coconut, toasted -

How to cook deliciously - Coconut Cream Cake

1. Stage

Preheat oven to 350°F. Coat a 13x9-inch pan with cooking spray. In a large bowl or stand mixer, beat together cake mix, egg whites, water and coconut on low speed for 30 seconds. Then beat on medium speed for two minutes. Transfer batter to the prepared pan and bake until a toothpick check comes out clean, 20 to 25 minutes. Let cake cool on a wire rack for 10 minutes.

2. Stage

Mix together milk and coconut extract. Using a large meat fork, poke holes throughout the cake. Then gently spread half of the milk mixture over cake; let stand for three minutes. Spread with the remaining milk mixture and cool for one hour. While this is cooling, lightly toast shredded coconut in a pan on low heat, stirring frequently. Let this cool completely before the next step.

3. Stage

Next, spread the cooled cake and cream with whipped topping; sprinkle with toasted coconut. Cover well and refrigerate until completely cold, about four hours.