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5* Coconut Cake

Source of Recipe

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5* Coconut Cake

Everydaydiabeticrecipes.com
Reviews rate this recipe 5 Stars!
SERVES 16 - SERVING SIZE 1 inch slice
COOK TIME 30 Min

Everyone's gonna go "coconuts" over this diabetic recipe for Coconut Cake! This easy cake recipe is moist, delicious, and great for anyone who is following a diabetic diet (or who isn't!). This coconut cake recipe is going to be one of your favorites!

What You'll Need:
• 1 (16.5-ounce) package white or yellow cake mix
• 1/4 cup egg substitute
• 1 teaspoon coconut extract
• 1 (12-ounce) can diet lemon-lime soda
• 1 cup fat-free sour cream
• 1 cup flaked coconut, with 1 tablespoon reserved for garnish
• 1 (8-ounce) container fat-free frozen whipped topping, thawed

What To Do:
1. Preheat oven to 350 degrees F. Coat 2 (8-inch square) cake pans with cooking spray and dust with flour.

2. In a large bowl, beat cake mix, egg substitute, coconut extract, and soda until moistened. Pour evenly into prepared pans.

3. Bake 30 to 35 minutes, or until toothpick inserted in center comes out dry. Let cool 10 minutes, then remove each cake to a wire rack to cool completely. Slice each cake in half horizontally, making 4 layers.

4. In a medium bowl, combine sour cream and coconut. Fold in whipped topping.

5. Place 1 cake layer on a serving platter and spread with 1/4 of filling; repeat with remaining layers. Sprinkle reserved coconut on top. Refrigerate until ready to serve.

1/16 of recipe equals: Calories 182 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 1.7g, Trans Fat 0.0g); Protein 2.3g; Cholesterol 1.3mg; Sodium 245mg; Total Carbohydrates 32g; Dietary Fiber 0.7g; Sugars 19g 0 %