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COCONUT CREAM CAKE

Source of Recipe

”Weight Watchers Magazine 9/98”

COCONUT CREAM CAKE
Plan ahead…needs to chill 4 hours

Exchanges
WW Points
Serves: 15

1 (18.25 oz. pkg.) 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

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 350ºF 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 1/2 of condensed milk mixture 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.

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. ++++ WWP: 5