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    Cake: 5 pt. Coconut Cream Cake


    Source of Recipe


    WW Magazine, 9/98

    List of Ingredients




    1 18.25 oz. package reduced fat white cake (Sweet Rewards) mix
    3/4 cup flaked sweetened coconut divided
    cooking spray
    1 14 oz can fat-free sweetened condensed skim milk
    1 teaspoon coconut extract
    1 1/2 cups frozen reduced-calorie whipped topping thawed

    Recipe



    Preheat oven to 350 degrees. Prepare cake mix according to package directions, omitting oil and adding 6 tablespoons coconut. Pour batter into a 13x9" baking pan coated with cooking spray. Bake at 350 degrees for 28 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack.

    Punch holes in top of cake with a wooden pick. Combine sweetened condensed milk and coconut extract; stir well. Pour half of condensed milk over warm cake, spread lightly with a spatula gently working mixture into holes. Let stand 2 to 3 minutes. Punch addition holes in top of cake; pour remaining milk mixture over cake, spreading with spatula. Let cake cool completely. Spread whipped topping over cake; sprinkle with remaining 6 tablespoons coconut. Cover and chill at least 4 hours.

    Yield: 15 servings.

    POINTS: 5; Exchanges: 3 Starch, 1/2 Fat.

    Per serving: Cal 253(15% from fat); Pro 4.6g; Fat 4.3g(sat 3.2g); Carb 48.8g; Fib 0.3g; Chol 1mg; Iron 0.7mg; Sod 295mg; Calc 120mg.

 

 

 

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