Coconut Cream Cake
Source of Recipe
weight watcher recipe board
Recipe Introduction
Points 5, serves 16
List of Ingredients
1 (18.25 oz) Reduced fat white cake mix
3/4 cup flaked sweetened coconut, divided
cooking spray
1 (14 oz) can fat fee sweetened condensed skim milk
1 tsp coconut extract
1 1/2 cup frozen reduced calorie whipped topping, thawed
Recipe
Preheat oven to 350. Spray 13 x 9 inch baking pan.
Prepare mix according to package directioins, omitting oil and adding 6 T coconut. Pour into baking pan. Bake for 28 minutes or until wooden pick inserted in center comes out clean. Let cool 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 half of mixture over warm cake, sprad lightly with spatula, gently working mixture into holes. Let stand 2-3 minutes.
Punch additional holes in top of cake and repeat process. Let cake cool completely.
Spread whipped topping over cake; sprinkle with reamining 6 T coconut. Cover and chill at least 4 hours.
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