COCONUT CAKE RECIPE

YOU’LL NEED:

1 Box cake mix – white preferably, but yellow is okay
1 Can (12 oz.) Diet Sprite or Sprite Zero
1 C. fat free sour cream
1 C. shredded coconut
1 C. Splenda (granular)
1 1/2 C. Cool Whip Free

HOW TO MAKE:

1-It is best to begin to prepare this cake a few days before it is needed in order to allow time to refrigerate it between steps and before serving.
2-Preheat oven to temperature specified on cake mix (350° or 375° depending no brand.)
3-Grease & flour two round cake pans, or spray with Baker’s Secret or Pam for Baking.
4-Mix cake mix and Sprite. (Do not add the other ingredients called for on the cake mix box.) You can add a teaspoon of coconut extract/flavoring if you have it on hand, but it is not necessary.
5-Pour into 2 prepared cake pans. Bake according to time on box (approx. 30 minutes) until lightly golden brown. While the cake bakes, prepare the filling.
6-Mix 1 cup fat free sour cream and 1 cup Splenda with 1 cup coconut.
7-Reserve a couple of tablespoons of coconut for garnish if you wish.
8-Refrigerate the filling mixture. Cool the cake layers to room temperature and then refrigerate overnight if possible.
9-To construct the cake: Slice each layer in half horizontally to make 4 thin layers.
10-Beat the filling mixture by hand to fluff a little and make less stiff. Place first layer on cake plate and top with approx. 1/4th of the filling mixture.
11-Repeat this with each layer, so that you have 4 layers of cake with 3 layers of filling in between.
12-Add the Cool Whip Free to the remaining 1/4th of the filling mixture.
13-Mix by hand to make a fluffy frosting for the cake. Frost the top and sides of the cake with the mixture.
14-Sprinkle the reserved coconut decoratively on the top of the cake.
15-Refrigerate several hours or overnight if possible.
16-Cut into 16 slices … this is a very rich dessert and a small piece is very satisfying.
17-Store any left over cake in the refrigerator.

Entire Recipe makes 16 servings
Serving size is one slice (1/16th of cake)
Each serving = 5 PP+

PER SERVING: 170 calories; 3 g fat; 34 g carbohydrates; 3 g protein; 0 fiber

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