Easy and Light Coconut Cake

Easy and Light Coconut Cake - Our dessert was this coconut cake, which was easy, absolutely delicious and somewhat light (I wouldn’t call it “healthy” but it’s not as loaded with fat as some other desserts).

Recipe: Easy and Light Coconut Cake

Summary: Our dessert was this coconut cake, which was easy, absolutely delicious and somewhat light (I wouldn’t call it “healthy” but it’s not as loaded with fat as some other desserts).

Ingredients

  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1 (18.25-ounce) package white cake mix (cake mixes have gone down in size since this recipe was written, but a regular boxed mix works)
  • 1 cup low-fat buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon coconut extract
  • 2 large egg whites
  • 1 large egg
  • 1/4 cup flaked sweetened coconut
  • 1/4 cup packed light brown sugar
  • Coconut-Cream Cheese Frosting (recipe below)
  • Flaked coconut for topping, optional
  • Light Cream Cheese Frosting
  • 6 ounces 1/3-less-fat block-style cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 cups sifted powdered sugar

Instructions

  1. Preheat oven to 350°. Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.
  2. Combine cake mix and next 5 ingredients (cake mix through egg); beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes. Pour half of batter into prepared pan. Sprinkle with flaked coconut and brown sugar; top with remaining batter. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
  3. Cool the cake completely in pan. Spread the Coconut-Cream Cheese Frosting over top of cake. Sprinkle with extra coconut.
  4. Light Cream Cheese Frosting: Beat cream cheese and vanilla at high speed of a mixer until creamy. Gradually add the sugar, beating at low speed until well-blended.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12 – 15

Recipe and Photo: Rahcha Chow / CC BY-NC-ND

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