Sugar-Free Coconut Cake with Coconut Cream Frosting
1
(16 oz.) sugar-free vanilla cake mix
1
c. water
1/3
c. canola oil
3
eggs
1
tsp. coconut extract
1
½ c. sugar-free shredded coconut
COCONUT
CREAM FROSTING:
1
(1 oz.) box sugar-free instant vanilla pudding mix
1
3/4 c. milk
1
tsp. coconut extract
1
(8 oz.) package cream cheese
1
(8 oz.) tub sugar-free frozen whipped topping, thawed
Preheat oven to 325°. Spray 13 x 9-inch
baking pan with nonstick cooking spray. Prepare cake mix according to package
directions. Add coconut extract and ½ cup shredded coconut, mix well. Spread
batter in prepared pan. Bake 25 to 35 minutes or until toothpick inserted into
center of cake comes out clean. Cool completely in pan on wire rack. Spread top
with Coconut Cream Frosting. Sprinkle 1 cup shredded coconut evenly over
frosting. Store in refrigerator. Yield:
12 to 16 servings.
Coconut
Cream Frosting:
In a medium bowl, combine pudding mix, milk, and coconut extract. Mix well and
let stand until thickened. In a large bowl, beat cream cheese until smooth. Add
pudding and mix well. Finally, fold in whipped topping. Yield: 4 cups.
