For an extra boost of coconut flavor, consider using coconut extract in the cake batter or adding a splash of coconut milk to the sour cream mixture. If you're short on time, you can skip splitting the layers and simply frost the cake as a two-layer cake. Be sure to chill the cake thoroughly before serving for the best flavor and texture. To prevent the cake from drying out, wrap the layers in plastic wrap while they cool. Consider toasting the coconut flakes for an even deeper flavor profile.
Lite Coconut Cake
-
PREP TIME30 mins
-
COOK TIME1 hrs
-
TOTAL TIME1 hrs 30 mins
-
SERVING14 People
-
VIEWS166
Indulge in the tropical bliss of this lightened-up coconut cake. Its moist layers and creamy coconut frosting will have everyone convinced it's a decadent treat, while secretly being a healthier option!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate53 g
-
Cholesterol3 mg
-
Fiber1 g
-
Protein3 g
-
Saturated Fat4 g
-
Sodium301 mg
-
Sugar41 g
-
Fat8 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 45 mins Prepare the cake mix according to package directions, substituting egg substitute for eggs if desired. (Prep time: 10 minutes, Bake time: 30-35 minutes). Bake in two 9-inch round cake pans. Let cool completely.
02 Step
Recipe View 5 mins Once the cakes are completely cool, use a long serrated knife to carefully split each layer horizontally, creating four even layers.
03 Step
Recipe View 30 mins In a medium bowl, combine the sugar, sour cream, and 1 cup of the flaked coconut. Mix well and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. (Chill time: 30 minutes)
04 Step
Recipe View 5 mins Gently spread the chilled coconut-sour cream mixture between the cake layers, reserving 1 cup of the mixture.
05 Step
Recipe View 5 mins In a separate bowl, gently fold the remaining 1 cup of coconut-sour cream mixture into the thawed whipped topping until well combined.
06 Step
Recipe View 5 mins Frost the top and sides of the cake with the coconut whipped topping mixture.
07 Step
Recipe View 12 hrs Sprinkle the remaining 1 cup of flaked coconut over the top of the cake for garnish.
08 Step
Recipe View Cover the cake tightly with an airtight container or plastic wrap and refrigerate for at least 1-3 days before serving. This allows the flavors to fully develop and the cake to become even more moist.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Delaney Macgyver
May 15, 2025I added a little bit of coconut rum to the sour cream mixture for an extra kick. It was amazing!
Marquis Hessel
Jan 5, 2025My family loved the coconut whipped topping. I will definately make it again.
Katlynn Corwin
Sep 11, 2024I made this cake for a potluck and it was gone in minutes! The recipe was easy to follow and the cake was incredibly moist and delicious.
Monroe Friesen
Jul 12, 2024The chilling time is key! Don't skip it! It really lets the flavors meld together and makes the cake so much better.
Rhiannon Durgan
Jun 18, 2024This cake was a huge hit at our family gathering! Everyone loved the coconut flavor and couldn't believe it was a lighter version.