Florida Cream Coconut Cake
Source of Recipe
Unknown
List of Ingredients
1 (4 serving) pkg. sugar free vanilla pudding mix
1 (4 serving) pkg sugar free orange gelatin
1 c Diet Mountain Dew
2 (8 oz) cans crushed pineapple, in fruit juice,undrained
1 (11 oz) can mandarin oranges, rinsed and drained
2 1/4 c Bisquick Reduced Fat Baking Mix
1 1/2 c Splenda
1/2 c flaked coconut*
1 tsp. baking powder
1/2 c Light Margarine, melted
1 (12-fluid-ounce) can Carnation Fat Free Evaporated Milk
4 egg whites, slightly beaten
1 tsp. vanilla extract
2 c Cool Whip Lite
Recipe
In a medium saucepan, combine dry pudding mix, dry gelatin, Diet Mountain Dew and undrained pineapple. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in mandarin oranges.Place saucepan on a wire rack and allow to cool for 30 min. Meanwhile preheat oven to 350. Spray a 9x13 inch baking pan with butter flavored cooking spray. In a large bowl, combine baking mix, Splenda, 1/4 c coconut and baking powder. Add margarine and milk. Mix well, using a sturdy spoon. Stir in egg whites and coconut extract. Evenly pour batter in prepared cake pan. Bake for 20 to 25 mins or until top of cake springs back when lightly touched. Place cake pan on a wire rack and let set for 15 mins. Evenly spread cooled fruit mixture over cake. Refrigerate for at least 30 mins. Just before serving, spread Cool Whip Lite over fruit mixture, and garnish with remaining 1/4 c coconut.
Cut into 12 servings.
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