Sin-Sational Sunday

Coconut Cream Cake

You can make this cake a day ahead of time. It travels well because it rests safely in the baking dish and can be easily covered. If you can't find light canned coconut milk, use 3/4 cup fat-free half-and-half plus 3/4 teaspoon coconut extract.



Ingredients:
•CAKE
◦1 box (18.26 ounces) white cake mix
◦1 large egg (use a higher omega-3 brand if available)
◦1/2 cup egg substitute (or 4 egg whites)
◦1/3 cup fat-free sour cream
◦1 cup water or low-fat milk
◦3/4 teaspoon coconut extract

•SAUCE
◦3/4 cup light coconut milk (available in cans; see substitute suggestion above)
◦1/2 cup + 1 tablespoon fat-free sweetened condensed milk

•TOPPING
◦3 cups light or fat-free Cool Whip (light whipping cream can also be used)
◦1/2 cup flaked coconut (regular or toasted)

Preparation:
1.Preheat oven to 350 degrees. Coat a 9x13-inch baking pan with non-stick cooking spray.

2.Add cake mix, egg, egg substitute, sour cream, water, and coconut extract to a large mixing bowl and beat for 2 minutes on medium speed. Scrape sides of bowl after a minute of mixing. Pour evenly into prepared baking dish and bake for 30 minutes, or until a toothpick inserted in cake comes out clean.

3.In a 4-cup measure, blend sauce ingredients until smooth.

4.When cake comes out of the oven, poke large holes evenly over the top with chopsticks or the round handle end of a small wooden spoon. Pour milk mixture slowly over the top, so it soaks into the cake. Cover and refrigerate for a few hours or overnight.

5.Just before serving, spread light Cool Whip (or other whipped topping) over the top of cake and then sprinkle with the coconut.

Yield:
About 18 servings
Nutritional Information:
Calories: 195
Cabrs: 31g
Fats: 6g
Protein: 4g
Sodium: 223mg