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Light Coconut Cake




Source of Recipe


ws


Recipe Introduction


servings 24
ponts 3.5


List of Ingredients




1 box golden-vanilla cake mix
3/4 cup liquid egg substitute (equal to eggs for cake mix)
1/3 cup unsweetened applesauce (equalto oil for cake mix)
16-ounce package frozen coconut
1 14-ounce can fat-free sweetened condensed milk
1 12-ounce tub light whipped topping

Recipe



In a 9-by-13-inch pan, bake cake as directed on package of cake mix, but substitute equal amounts egg substitute and unsweetened applesauce for the eggs and oil.

Remove cake from oven, and let cool 10 minutes. Use a fork to punch holes in top of cake. Cover cake with 1/2 of coconut, then pour sweetened condensed milk over the top of the coconut. Sprinkle remaining coconut over the top of cake and top with Light Cool Whip. Cover with foil and place in refrigerator while still warm.