06 April 2012


I found this recipe from Dashin Dish and am so excited to make it for Easter this year!  Thanks Katie for another great recipe!  :)


Source: Dashing Dish

  • Coconut Cake
1 Box vanilla cake mix (You could use sugar free cake mix, or gluten free if you are sensitive.)
1 Tbs Coconut extract
1 (20 oz) Can no sugar added crushed pineapple, (do not drain)

  • Whipped Coconut Frosting
1 Cup Cold skim milk (or milk of choice)
1 Vanilla sugar free pudding mix (small size box)
1 (16oz) Container light cool whip (or Truwhip)
1 Tbs Coconut extract
Topping: Shredded coconut for garnishing (I used non-sweetened Bob Mill’s coconut)

1. Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick spray. Set aside.  In a bowl, mix together canned pineapple, vanilla cake mix, and coconut extract. Stir until batter is smooth. Divide batter between the two cake pans. Bake according to package directions, or until toothpick comes out clean.
2. Meanwhile, whisk together pudding mix and milk in a medium bowl until there are no lumps left. (Note: Start with milk in the bowl, and gradually add pudding mix while whisking continuously to avoid lumps forming in the pudding). Fold in cool whip. Refrigerate frosting until ready to frost cakes.
3. When cakes are completely cooled, frost cake, one layer at a time. Place each layer on top of each other, and sprinkle with shredded coconut if desired.
Servings: 12 Slices of Cake (or 24 cupcakes)
Calories: 190 per Slice (or 94 calories per cupcake)
Nutritional Breakdown: 3 g Fat, 37 g Carbohydrates, 2 g Protein per Slice (will vary slightly depending on cake mix used)
Weight Watchers Points Plus: 4 PP per Slice

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