Tuesday, August 3, 2010

Low Fat White Coconut Cake~

1 (18.25 ounce) package white cake mix
1 cup white sugar
1 (8 ounce) container fat free sour cream
2 cups flaked coconut
1 1/2 cups lite frozen whipped topping

1.Prepare cake mix according to directions, using a 2 egg carton of egg substitute if desired. Bake in two 9 inch round layers; split layers horizontally when cool to make 4 layers.
2.Blend together sugar, sour cream and coconut and chill. Spread all but 1 cup of this mixture between the layers. Blend the remaining cup of mixture with the whipped topping and spread on the top and sides of the cake. Seal cake in airtight container and refrigerate for at least one to three days before serving.


Treasures Evermore said...

This looks awesome....and I just happen to have a cake mix in the cupboard which is so rare for me...wanted to try a new recipe but couldn't find it...meant to try this one I guess :-)

Just wondering why you store it for so long before eating it?


Flat Creek Farm said...

I will make this! Thanks, Carrie! -Tammy

MyJourneyBack said...

Yum will have to try this one for the Cowboy.
Have a Blessed Wednesday

Janet said...

This looks yummy. I am going to make it. Thanks for sharing!


Heather said...

ugh this looks so good I haven't eaten breakfast yet lol!! So I am having a hard time making it through this post hehehehe ~I will have to try this for sure ~thanks for posting love Heather



We use cookies to personalise content and ads, to provide social media

features and to analyse our traffic. We also share information about

your use of our site with our social media, advertising

and analytics partners. See details