Coconut Cake
- SERVES
- 16
- SERVING SIZE
- 1 (3/4-inch) slice
- COOK TIME
- 30 Min
Everyone's gonna go "coconuts" over this diabetic recipe for Coconut Cake! This easy cake recipe is moist, delicious, and great for anyone who is following a diabetic diet (or who isn't!). This coconut cake recipe is going to be one of your favorites!
What You'll Need
- 1 (16.0-ounce) package sugar-free yellow cake mix
- 1/4 cup egg substitute
- 1 teaspoon coconut extract
- 1 (12-ounce) can diet lemon-lime soda
- 1 cup fat-free sour cream
- 1 cup flaked coconut, with 1 tablespoon reserved for garnish
- 1 (8-ounce) container fat-free frozen whipped topping, thawed
What to Do
- Preheat oven to 350 degrees F. Coat 2 (8-inch square) cake pans with cooking spray and dust with flour.
- In a large bowl, beat cake mix, egg substitute, coconut extract, and soda until moistened. Pour evenly into prepared pans.
- Bake 30 to 35 minutes, or until toothpick inserted in center comes out dry. Let cool 10 minutes, then remove each cake to a wire rack to cool completely. Slice each cake in half horizontally, making 4 layers.
- In a medium bowl, combine sour cream and coconut. Fold in whipped topping.
- Place 1 cake layer on a serving platter and spread with 1/4 of filling; repeat with remaining layers. Sprinkle reserved coconut on top. Refrigerate until ready to serve.