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Cream Coconut Cake




Source of Recipe


ws


Recipe Introduction


servings 12
points 5


List of Ingredients




1 (4 serving) pkg. JELL-O sugar-free vanilla cook-and-serve pudding mix
1 (4 serving) pkg JELL-O sugar-free orange gelatin
1 c Diet Mountain Dew
2 (8 oz) cans crushed pineapple, packed in fruit juice,undrained
1 (11 oz) can mandarin oranges,rinsed and drained
2 1/4 cup Bisquick Reduced Fat Baking Mix
1 1/2 cup Splenda Granular
1/2 cup flaked coconut, 'divided'
1 tsp. baking powder
1/2 cup I Can't Believe It's Not Butter Light Margarine, melted
1 (12-fluid-ounce) can Carnation Fat-Free Evaporated Milk
4 egg whites, slightly beaten
1 tsp. vanilla extract
2 cup Cool Whip Lite

Recipe



In a medium saucepan, combine dry pudding mix, dry gelatin, Diet Mountain Dew and undrained pieapple. 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 minutes.

Meanwhile preheat oven to 350º. 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 minutes or until top of cake springs back when lightly touched.

Place cake pan on a wire rack and let set for 15 minutes. Evenly spread cooled fruit mixture over cake.

Refrigerate for at least 30 minutes. Just before serving, spread Cool Whip Lite over fruit mixture, and garnish with remaining 1/4 c coconut. Cut into 12 servings.

One serving equals: 211 calories, 7 gm Fat, 5g Protein, 32 gm Carbohydrate, 502 mg Sodium, Trace Cholesterol, 1 g Fiber